Potato Hash With A Fried Egg Recipes

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POTATO HASH WITH A FRIED EGG



Potato Hash With a Fried Egg image

This potato and onion hash is hearty and no-nonsense, substantial comfort food at its simple best. Although I tend to cook it just for myself at home, I bet if you gave it to a tableful of people when they came round for supper, they would be weepingly grateful, fashionable dietary restrictions notwithstanding. I like a little Tabasco sprinkled over the egg.

Provided by Nigella Lawson

Categories     easy

Time 30m

Yield 1 generous serving

Number Of Ingredients 6

1 tablespoon vegetable oil
1 medium onion, sliced into half-moons
Salt
2 cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato)
1/4 teaspoon cayenne pepper
1 large 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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams

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



Potato and onion hash with a fried egg (for one) image

Make and share this Potato and onion hash with a fried egg (for one) recipe from Food.com.

Provided by Hey Jude

Categories     Breakfast

Time 50m

Yield 1 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
1 medium onion, sliced into half moons
salt
2 cups waxy potatoes, with skin,diced into 1/2 inch pieces (10-oz.)
1/4 teaspoon cayenne pepper
1 large 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, 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.

Nutrition Facts : Calories 468.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 186, Sodium 93.5, Carbohydrate 63.3, Fiber 8.6, Sugar 7.2, Protein 13.6

SWEET POTATO HASH WITH FRIED EGGS



Sweet Potato Hash with Fried Eggs image

Provided by Nancy Fuller

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

3 sweet potatoes (about 2 1/2 pounds)
3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 cup grated Parmesan

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.

DECONSTRUCTED SWEET POTATO HASH WITH FRIED EGGS



Deconstructed Sweet Potato Hash with Fried Eggs image

Provided by Claire Robinson

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 stick unsalted butter, divided
12 fresh sage leaves, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup water
2 Vidalia or sweet onions, chopped
8 large eggs

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
  • Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
  • Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy.
  • Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
  • Cook's Note: Serve with your favorite breakfast meat.

STUFFED POTATO SKIN SKILLET HASH WITH FRIED EGGS



Stuffed Potato Skin Skillet Hash With Fried Eggs image

Make and share this Stuffed Potato Skin Skillet Hash With Fried Eggs recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 24

2 russet potatoes
olive oil
kosher salt and freshly cracked black pepper
homemade maple sausage, recipe follows
8 ounces button mushrooms, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, seeded and minced
4 scallions, white and light green parts, reserving dark green tops for garnish
2 tablespoons unsalted butter
4 large eggs
1 cup grated mild cheddar cheese
chive sour cream, recipe follows
1 lb ground pork
2 tablespoons maple syrup
2 teaspoons chopped fresh sage
2 teaspoons salt
1 teaspoon fennel seed
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red pepper flakes
1 cup sour cream
1/4 cup chopped chives
kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside.
  • In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
  • While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes.
  • To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens.
  • Homemade Maple Sausage:.
  • In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash.
  • Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.
  • Chive Sour Cream:.
  • Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.
  • Cook's Note:.
  • You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. You can use all different types of meats and spices to make the sausage your own!

Nutrition Facts : Calories 797.3, Fat 55.9, SaturatedFat 26.9, Cholesterol 342.6, Sodium 1536.4, Carbohydrate 36, Fiber 5.2, Sugar 13.1, Protein 39

POTATO HASH WITH SPINACH AND EGGS



Potato Hash with Spinach and Eggs image

Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 10

3/4 pound small white potatoes, cut into 1/2-inch pieces
Coarse salt
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
8 large eggs
1 ounce grated Parmesan (1/4 cup)
1 tablespoon chopped fresh parsley

Steps:

  • In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
  • In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g

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



Ham & potato hash with baked beans & healthy 'fried' eggs image

Makeover your fry-up with this low-fat, low-calorie ham hash brown and healthier 'fried' eggs - a great brunch or weeknight dinner

Provided by Sarah Cook

Categories     Breakfast, Brunch, Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 7

600g potato , diced
1 Cal cooking spray , for frying
2 leeks , trimmed, washed and sliced
175g lean ham , weighed after trimming and discarding any fat, chopped
2 tbsp wholegrain mustard
5 eggs
2 x 415g cans reduced sugar & salt baked beans

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.

Nutrition Facts : Calories 499 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 37 grams protein, Sodium 3.6 milligram of sodium

POTATO AND BACON HASH WITH FRIED EGGS



Potato and Bacon Hash with Fried Eggs image

Ready in 40 minutes, our hearty potato and bacon hash with fried eggs is ideal for when you imbibed just a little too much the night before or when you need some added fuel for the day ahead.

Provided by By Bree Hester

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 11

4 slices thick-cut bacon, cut in 1-inch pieces
4 baking potatoes, peeled, finely chopped
1 cup chopped onions (2 medium)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon olive oil
4 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.

Nutrition Facts : ServingSize 1 Serving

BRAUNSCHWEIGER POTATO HASH



Braunschweiger Potato Hash image

I was making breakfast one morning and decided I wanted some kind of meat to go with my eggs and fried potatoes. All we had on hand was some braunschweiger, so I tossed some in the pan with the potatoes and this dish was born.

Provided by Keri

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 30m

Yield 4

Number Of Ingredients 6

¼ cup vegetable oil
4 russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
8 ounces braunschweiger (liverwurst), sliced
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
  • Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 474 calories, Carbohydrate 39.9 g, Cholesterol 102.1 mg, Fat 30 g, Fiber 4.8 g, Protein 12.7 g, SaturatedFat 7.5 g, Sodium 709.7 mg, Sugar 2 g

EGGS OVER EASY WITH POTATO HASH



Eggs Over Easy with Potato Hash image

Eggs over easy for the weekend.

Provided by Elizabeth Fellows

Categories     Breakfast and Brunch     Eggs

Time 40m

Yield 1

Number Of Ingredients 9

2 slices bacon
1 tablespoon ghee (clarified butter)
½ medium potato, peeled and chopped
¼ medium onion, chopped
1 teaspoon pink Himalayan salt, divided
1 teaspoon ground black pepper, divided
⅛ cup chopped kale
¼ teaspoon truffle oil, or to taste
2 large eggs

Steps:

  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
  • When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g

CAMPFIRE FRIED EGGS WITH POTATO-AND-BACON HASH



Campfire Fried Eggs With Potato-and-Bacon Hash image

Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 6

1 pound baby Yukon Gold potatoes
8 ounces sliced bacon
Coarse salt and freshly ground pepper
Extra-virgin olive oil
8 large eggs
3 scallions, chopped

Steps:

  • Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
  • Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
  • Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
  • Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.

HAM AND SWEET POTATO HASH WITH FRIED EGGS



Ham and Sweet Potato Hash with Fried Eggs image

Categories     Breakfast     Brunch     Quick & Easy     Ham     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons olive oil, divided
2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
2 cups 1/2-inch cubes ham
1 large white onion, chopped (about 1 1/2 cups)
1/4 cup Dijon mustard with horseradish
2 cups coarsely chopped watercress tops plus 4 sprigs for garnish
4 large eggs

Steps:

  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
  • Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
  • Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

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From thespeckledpalate.com


POTATO HASH RECIPE WITH LEEKS - OLIVEMAGAZINE
2020-03-08 Drain well and cool completely. STEP 2. Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes, turning, until they are golden and crisp. Tip out onto a plate. STEP 3. Add another tsp of oil to the pan and fry the cumin and mustard seeds for 1 minute. Tip in the leeks and cook gently for 20 minutes until they’re very soft ...
From olivemagazine.com


ROASTED SWEET POTATO HASH WITH FRIED EGGS - HEALTHY LIV
2019-08-29 Preheat oven to 425 degrees. Line large rimmed baking sheet with parchment paper. Dice sweet potatoes and other root vegetables into 1/4 inch cubes and chop onion. Add vegetables to baking sheet, drizzle with oil, and sprinkle with salt and pepper. Place baking sheet on top oven rack and set timer for 40 minutes.
From healthy-liv.com


POTATO AND BACON HASH WITH FRIED EGGS RECIPE
2012-05-28 4 slices thick-cut bacon, cut in 1-inch/2.5 cm pieces ; 4 baking potatoes, peeled, finely chopped ; 1 cup (250 mL) chopped onions (2 medium)
From lifemadedelicious.ca


POTATO-LEEK HASH WITH A FRIED EGG RECIPE - TASTING TABLE
2013-04-11 Directions. Fill a large saucepan with water and bring to a boil over high heat. Add the potatoes and 1 tablespoon of the salt and cook …
From tastingtable.com


CHORIZO POTATO HASH WITH FRIED EGGS | HUNGRY FOR TRUTH
2016-03-18 Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly. To serve, divide potato mixture between two plates. Top each with a fried egg. If desired, garnish with cilantro and your favorite salsa.
From hungryfortruthsd.com


INDIAN SPICED POTATO HASH WITH FRIED EGG RECIPE
Preparation. 1) Peel and dice the potatoes into small cubes, place them in a large saucepan, cover with water, bring to a boil over medium heat and boil them for about 5 minutes or until they are about 3/4 of the way cooked through. Drain them well once cooked and set them aside. 2) In a large skillet, add the oil along with the mustard seeds ...
From laurainthekitchen.com


"HASH BROWNS WITH FRIED EGG" #LEMBTTATAN #HASHBROWNS #FRIED …
"hash browns with fried egg" #Lembttatan #hashbrowns #fried #egg #potato #breakfast #tiktokfood #Short #Short
From youtube.com


SKILLET FRIED POTATO HASH WITH BACON AND EGGS
2020-08-10 THEN fold the potatoes for the first time. Add bacon and onion – Fold in diced bacon and onion, and resist folding again until potato bottoms get golden again. Crack in 4 eggs – Remove all accumulated fat, except for 3 tablespoons. Then make 4 wells in the potato mixture and crack an egg into each well.
From afarmgirlsdabbles.com


SWEET POTATO & CHILE HASH WITH A FRIED EGG - RECIPE - FINECOOKING
Cook the diced sweet potatoes in boiling salted water until firm-tender, about 3 minutes. Drain well and set aside. In a large nonstick skillet, heat 3 Tbs. of the oil over medium heat. Cook the onion, red pepper, and diced chiles, stirring frequently, until all are well softened and the onion is golden brown, about 20 minutes.
From finecooking.com


SAUSAGE POTATO HASH - JO COOKS
Instructions. 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 ...
From jocooks.com


SWEET POTATO HASH WITH FRIED EGGS - NOM NOM PALEO®
Add a tablespoon of ghee to a hot 8-inch cast iron skillet over medium-low heat. When the fat shimmers, crack two eggs into a bowl and pour ‘em gently into the hot pan. Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
From nomnompaleo.com


BREAKFAST NEW POTATO HASH WITH FRIED EGGS - HOME FRONT COOKING
2020-06-10 Preheat your oven to 425F and line a rimmed baking sheet with aluminum foil. Toss the chopped potatoes with the olive oil, salt, pepper, and rosemary until well coated. Bake for 20-25 minutes, or until potatoes are tender and crispy. While the potatoes are baking, melt the butter in a large skillet over medium heat.
From homefrontcooking.com


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