Shishito Pepper Potato Hash With Fried Eggs Recipes

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.

SMASHED POTATO-CHORIZO HASH

Steps:

• Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
• Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
• Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
• Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.

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.

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 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.