Friday, September 16, 2011

Potato and Onion Hash with Fried Eggs

We had some potatoes that needed to be used up, as well as half a tomato, so I thought I'd make a quick hash for breakfast.

This is more of a method since the possibilities are endless when it comes to hash. If I'd had some kind of breakfast meat readily available (particularly sausage) I would have added that in as well. You can sub scallions for the onion, sprinkle with herbs, add green or red pepper chunks, whatever works.

Potato and Onion Hash
Serves 2

1 large or 2 small potatoes, scrubbed and cut into large chunks
1/2 an onion, cut into large chunks
salt and pepper
1/2 a tomato, cut into large chunks
2 or 4 eggs, depending on how many each person wants

Melt butter in a 12-inch non-stick skillet over medium heat. Add potatoes and onions. Season with salt and pepper and cover. Allow to cook, stirring ever few minutes, until the potatoes are soft.

Once the potatoes are cooked through, heat more butter in a small skillet and cook the eggs to your desired doneness.

If you're like me and don't like loose skin on your tomatoes, wait until the hash is done before adding the tomatoes. To serve, pile the potatoes and onions on a plate and top with one or two eggs.
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