Potato Hash With A Fried Egg Food

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Pat shredded potatoes dry with paper towel. Combine shredded potatoes and crushed red peppers, if desired, in bowl; mix well.
• Melt 4 tablespoons butter in 12-inch skillet over medium heat until sizzling. Add bell pepper, onions and garlic; sauté, stirring occasionally, 2-3 minutes or until onions are softened.
• Add shredded potatoes; press down on potatoes with spatula to flatten. Cook, 4-5 minutes or until golden brown on bottom. Turn; cook 3-4 minutes or until crisp and tender. (Reduce heat if potatoes begin to brown too quickly.) Remove potato mixture from skillet to serving platter. Cover; keep warm.
• Wipe skillet clean with paper towel. Melt remaining 2 tablespoon butter over medium heat until sizzling. Break eggs into pan. Cook 3-4 minutes or until whites are set. Turn eggs over carefully; continue cooking 2-3 minutes or until yolk reaches 160°F or desired doneness.
• Serve fried eggs on top of hash.

POTATO HASH WITH A FRIED EGG

Steps:

• Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
• Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

HAM & POTATO HASH WITH BAKED BEANS & HEALTHY 'FRIED' EGGS

Steps:

• Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
• Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
• Stir in the mustard, 1 egg and a good amount of seasoning with a fork - break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
• When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
• Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

POTATO AND BACON HASH WITH FRIED EGGS

Steps:

• In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
• To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
• Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
• To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

POTATO HASH

Steps:

• Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
• In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
• In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
• Serve up the hash with a fried egg on top of each portion.

PASTRAMI AND POTATO HASH WITH FRIED EGGS

Steps:

• Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
• Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
• Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
• Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

POTATO AND ONION HASH WITH A FRIED EGG (FOR ONE)

Steps:

• Place a large nonstick skillet over medium heat and add oil.
• When oil is hot, add onion and a sprinkling of salt; stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan; reduce heat to low and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, about 30 minutes.
• Push potato and onion hash to one side of the pan and increase the heat.
• Crack egg into pan and cook to taste.
• Spoon potatoes and onions onto a plate and top with the egg.

SAUSAGE POTATO HASH

Steps:

• Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they're about half way cooked through, stirring occasionally.
• Add the onion and cook for another 3 minutes, stirring occasionally.
• Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.
• Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

POTATO HASH WITH SAUSAGE & FRIED EGG

Steps:

• Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.
• Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.
• Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.

SHISHITO PEPPER POTATO HASH WITH FRIED EGGS

Steps:

• In a large pot fitted with a steamer basket, steam the potatoes until tender, about 20 minutes. Transfer potatoes to a large bowl until cool enough to handle. Using the palms of your hands, gently smash the potatoes. Add the shishitos, cheese, scallions, and 3/4 teaspoon salt to the bowl and, using a wooden spoon, mix gently to combine.
• In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Add potato mixture and fry, flipping once or twice, until cheese is melted, peppers are soft, and mixture is golden brown, about 10 minutes. Remove from pan and divide among four plates.
• Wipe out the skillet and heat the remaining 2 tablespoons butter over medium-high heat. Crack in the eggs and fry to desired doneness. Top hash with fried eggs and serve immediately with greens and hot sauce.