George Reis shows us a quick and delicious recipe for Egg and Potato Hash!
This incredible recipe for Egg and Potato Hash was submitted by George Reis, chef and owner of Ocean and 5 Point Public House and Oyster Bar, and it might just be the perfect breakfast dish! This recipe was inspired by what a chef might cook on a Sunday morning after working a late Saturday night shift at a restaurant. This simple one-pan dish is super easy to make and can feed 4 people!
Egg and Potato Hash
(Makes 4 servings)
- 3 White potatoes (boiled and diced into large chunks)
- 4 eggs
- 1 whole tomato (diced)
- 1/2 onion diced
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 tbsp butter
- avocado (sliced)
- Feta Cheese
- Boil potatoes for 15 minutes. Allow to cool, then dice into large chunks.
- Dice onion and bell pepper.
- Dice tomato.
- Slice avocado.
- Add butter to pan and allow it to fully melt.
- Add sliced bell pepper and onion, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots.
- Add diced potatoes to pan. Add a small dash of salt and pepper, stir to combine. Let potatoes cook until they start to turn golden brown (or cook longer if you prefer crispier potatoes).
- Add a dash of parsley to pan and stir to combine.
- Carefully crack eggs directly into pan one at a time making sure to spread them apart equally. Place lid on pan, reduce heat and continue to cook for several minutes (the steam will perfectly cook the tops of the eggs so that they don’t overcook). Continue cooking, checking the eggs every couple of minutes until the whites have completely set up and firm and yolks are still soft.
- Top mixture in pan with sliced avocados, diced tomatoes, feta cheese, a little more parsley and a dash of salt and pepper.
- Serve and enjoy!
This post is sponsored by Spire.
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