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Perfect Kosher Breakfast Hash With Crispy Potatoes And Eggs - American Jewish recipe
There's something so satisfying about a good breakfast hash. It's one of those dishes that transforms whatever you have on hand into something special. I started making this version years ago when I had leftover roasted potatoes and needed to feed my family something filling and delicious. The key to great hash is getting those potatoes properly crispy. I learned this the hard way after making countless soggy versions. You need to start with the right potatoes, cut them correctly, and give them enough time to develop that golden crust. Yukon Gold potatoes work best because they hold their shape but still get tender inside. I cut them into three-quarter inch cubes, which gives you the perfect ratio of crispy exterior to fluffy interior. What makes this hash kosher-friendly is using olive oil instead of butter for the crispy golden finish. The oil actually helps the potatoes get crispier than butter would anyway. I add bell peppers and onions for sweetness and crunch, plus fresh herbs at the end. The eggs go right on top of the hash in little wells you create with a spoon. This hash works for any meal, honestly. We eat it for dinner sometimes with a simple salad. For Shabbat morning, I'll prep the vegetables the night before so everything comes together quickly. It pairs beautifully with fresh fruit or a slice of challah on the side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
  • 1/4 cup olive oil divided
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 3 cloves garlic minced
  • 4 large eggs
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh chives chopped

Method
 

  1. Place diced potatoes in a large bowl and cover with cold water. Let sit for 10 minutes, then drain and pat completely dry with paper towels.
  2. Heat 3 tablespoons olive oil in a large cast iron or heavy skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper, and cook without stirring for 5-6 minutes until golden brown on the bottom.
  3. Stir potatoes and continue cooking, stirring occasionally, for 8-10 minutes more until crispy and golden on all sides. Remove potatoes to a plate and set aside.
  4. Add remaining 1 tablespoon oil to the same skillet. Add onion and cook for 3-4 minutes until softened. Add bell peppers and cook for 4-5 minutes until tender.
  5. Add garlic and paprika, cooking for 1 minute until fragrant. Return potatoes to skillet and toss everything together. Season with salt and pepper to taste.
  6. Create 4 small wells in the hash using a spoon. Crack eggs into each well. Cover skillet and cook for 5-8 minutes until egg whites are set but yolks are still slightly runny, or cook longer for firmer yolks.
  7. Remove from heat and sprinkle with fresh parsley and chives. Serve immediately directly from the skillet.

Notes

For extra crispy potatoes, you can parboil them for 3-4 minutes before drying and frying. Hash can be made ahead through step 5, then reheat and add eggs when ready to serve. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 580mg 25%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.