This recipe is a celebration of simple, wholesome ingredients cooked together in one pan. It’s perfect for a weekend brunch or a hearty weeknight dinner. The key to a great hash is patience: allowing the potatoes to get a deep, golden-brown crust before adding the other ingredients. The cast-iron skillet is the perfect vessel for this, as it retains heat beautifully and develops a non-stick surface over time.
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Ingredients:
- 1.5 lbs (approximately 3 medium) Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil, plus more as needed
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup Brussels sprouts, trimmed and quartered (or other firm green vegetable like broccoli florets)
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup crumbled feta cheese
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
- A pinch of smoked paprika (optional, for depth of flavor)
Instructions:
- Prepare the Potatoes: Start by prepping the potatoes. After dicing them, it’s a good practice to rinse them under cold water to remove excess starch. This helps them get crispy and prevents them from sticking together. Pat them thoroughly dry with a clean kitchen towel or paper towels. This step is crucial; any lingering moisture will steam the potatoes instead of browning them.
- Heat the Skillet: Place a 10 or 12-inch cast-iron skillet over medium-high heat. Add the olive oil and let it get hot, but not smoking. Once the oil shimmers, carefully add the dried potato cubes in a single layer. Don’t overcrowd the pan; you want each piece of potato to make contact with the hot surface. Season generously with salt and pepper.
- Cook the Potatoes: Let the potatoes cook undisturbed for about 5-7 minutes. Resist the urge to stir them. This is how they’ll develop that beautiful, golden-brown crust. After this initial searing, use a spatula to flip and stir the potatoes. Lower the heat to medium and continue cooking, stirring every 5 minutes or so, until the potatoes are tender and browned on all sides. This process will take about 15-20 minutes in total.
- Sauté Aromatics and Greens: Once the potatoes are nearly cooked through, create a small well in the center of the skillet. Add the butter and the diced onion. Cook until the onion softens and becomes translucent, about 3-4 minutes. Stir the onion into the potatoes. Next, add the garlic and the quartered Brussels sprouts (or other greens). Cook for another 3-5 minutes, stirring occasionally, until the Brussels sprouts are tender-crisp and have a slight char. Season everything again with a little salt, pepper, and the optional smoked paprika and red pepper flakes.
- Create Wells for the Eggs: Use your spatula or the back of a spoon to create four small, separate wells or nests in the hash. These will be the spots for your eggs. Make sure the wells are large enough to hold the eggs without them spreading too much.
- Add the Eggs: Carefully crack one egg into each of the wells. Season the eggs lightly with salt and pepper. At this point, you have two options for cooking the eggs:
- On the Stovetop: Reduce the heat to low, cover the skillet with a lid, and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm).
- In the Oven: For a more even cook and to avoid a lid, you can transfer the skillet to a preheated oven at 375°F (190°C) and bake for 7-10 minutes, or until the eggs are cooked to your preference. This method often results in a more evenly cooked egg.
- Finish and Serve: Once the eggs are done, remove the skillet from the heat. Immediately sprinkle the fresh, chopped parsley and dill evenly over the entire dish. Add the crumbled feta cheese on top, distributing it generously. Serve the skillet hash directly from the pan, allowing everyone to scoop out their portion. This dish is best enjoyed immediately while the eggs are warm and the herbs are fragrant.