One-Pan Egg and Potato Hash
10min
15min
4
616
Chef's Note
For extra crispy potatoes, don't stir them too frequently at the beginning of cooking. Letting them sit undisturbed for the first few minutes helps develop a nice crust. If you're in a hurry, you can microwave the diced potatoes for 3-4 minutes before pan-frying to speed up the cooking process.
Tags
Ingredients
2 pounds russet potatoes, diced into 1/2-inch cubes
3 tablespoons olive oil
1 large onion, diced
1 large bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
12 large eggs
1 cup cheddar cheese, shredded
4 tablespoons green onions, sliced
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- 2
Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.
- 3
Add the diced onion and bell pepper to the potatoes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Continue cooking for another 5-7 minutes until potatoes are tender and golden brown.
- 4
Using a spoon, create 12 small wells in the potato mixture.
- 5
Crack 1 egg into each well. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).
- 6
Sprinkle 1 cup of shredded cheddar cheese over the top and cover again until cheese melts, about 1 minute.
- 7
Garnish with 4 tablespoons of sliced green onions before serving.
Nutrition Information (per serving)
616
39g
69g
21g
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