Breakfast Hash

What Goes With It

• Hot sauce and avocado
• Sourdough toast
• Strong coffee

How to Make Breakfast Hash

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1. Boil the diced potatoes in well-salted water for 6 minutes — they should be soft at the edges but firm in the middle.

   Mark done Start 6 min timer

2. Drain and leave them in the colander for 5 minutes to steam dry, then shake the colander to rough up the surfaces.

   Mark done Start 5 min timer

3. Heat the oil in a large heavy or cast iron pan over medium-high heat until it shimmers.

   Mark done

4. Add the potatoes in one layer and leave them completely alone for 5 minutes.

   Mark done Start 5 min timer

5. Turn them with a spatula and leave another 5 minutes. Repeat until they are crusted on most sides, about 15 to 18 minutes in total.

   Mark done Start 15 min timer

6. Push the potatoes to one side, add the onion and peppers to the space, and cook 6 minutes.

   Mark done

7. Add the garlic, paprika, oregano, chilli flakes, salt and pepper and toss everything together for 2 minutes.

   Mark done Start 2 min timer

8. Make four wells in the hash and crack an egg into each.

   Mark done

9. Slide the pan under a hot grill for 4 to 5 minutes, until the whites are set and the yolks still soft.

   Mark done Start 4 min timer

10. Scatter with cheese and herbs and serve straight from the pan with hot sauce and avocado.

    Mark done

Related guide: Ingredient substitutions.

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A Few Notes

Par-boil and steam dry. Raw potato will not crisp in the time you have.

Leave the pan alone for five minutes at a stretch. Stirring stops the crust.

Grill the eggs rather than covering the pan, so the tops set but the yolks do not.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Leftovers

The potato and vegetable base keeps 3 days refrigerated. Add fresh eggs when reheating.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; garnishes, greasing and other items with no amount are not counted; sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.

Vegetarian when made with olive oil rather than bacon fat.

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