Crispy fried eggs and hash… This is a hearty breakfast that can be made in just a few minutes, but tastes extra special.
When I make fajitas or tacos, I like to pair them with a spicy potato hash. I always make too many potatoes and have leftovers. Cold potatoes are perfect for making a crispy, crunchy hash with soft and creamy centers. Bell peppers, onion and garlic along with some crushed red pepper flakes makes a great, quick breakfast side.
Use an organic free-range egg if you can for this dish. The egg is the star and the fresher the egg, the better. I like frying the egg extra crispy for added flavor and texture. When you break the yolk, it runs all over the potatoes, bringing the whole dish together.
Potato Hash With Crispy Fried Egg
2-4 organic free-range eggs
1-2 cups cold diced potatoes
1/3 cup bell pepper, diced
1/4 cup onions, diced
1 garlic clove
crushed red pepper flakes
salt + pepper
bacon fat or olive oil
Heat a cast iron skillet on medium-high heat. Add 2 tablespoons bacon fat or olive oil. After heated, added potatoes in a single layer. Do not touch for a few minutes. Toss the potatoes and allow to char on the other side, stirring occasionally. Season with crushed red pepper, salt and pepper.
When the hash is nearly done, heat a small skillet with oil to cook your eggs. Crack eggs into skillet being careful not to break the yolk. Fry for several minutes on medium-high heat until the edges start to crisp.
Plate potatoes and place egg on top. Sprinkle with parsley if available.