🇺🇸 United StatesCatalog recipe
Cubed potatoes fry to a craggy golden crust with sweet onion and pepper, then cradle a just-set fried egg in every well.
For 4 servings.
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Cut the potatoes into 1 cm cubes and pat them thoroughly dry.
💡 Dry potatoes are the whole trick — any surface moisture steams instead of browning.
Heat the olive oil in a large skillet over medium-high heat, add the potatoes in a single layer, and cook undisturbed for 5 minutes to build a crust before stirring.
Continue cooking, stirring occasionally, until golden and fork-tender, about 12 minutes total.
Add the onion and bell pepper and cook until softened, about 5 minutes.
Season with paprika, salt and pepper, then press four wells into the hash.
Crack an egg into each well, cover the pan, and cook until the whites are set but the yolks stay runny, about 4 minutes.
Scatter the cheddar over the top and serve straight from the pan.
Hash grew out of the same thrift that gave American diners the nickname 'hash house' — leftover potatoes chopped small, fried hard in a well-seasoned pan, and stretched into breakfast with whatever egg was on hand. Short-order cooks perfected the craggy, over-browned crust that separates a good hash from a soft one. It remains a weekend staple built to use up a half-empty vegetable drawer.
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