Peppery Potato and Scallion Breakfast Hash
Crisp-edged potatoes, soft eggs, and bright scallions turn a simple skillet into a cozy breakfast.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (126 reviews)
INSPIRED BY
This skillet takes its cue from diner hash, pairing crisp potatoes with softly baked eggs and a fresh lemony finish.
Story
Casey loves a breakfast that makes the kitchen smell like a corner cafe before anyone has found their coffee. The potato edges get loud and crisp while the eggs stay soft in their little wells. Scallions bring the garden note, and sour cream cools the peppery bite. Put the skillet in the middle of the table and let everyone grab a corner.
By Casey
Ingredients
- 2 tablespoons olive oil
- 1 pound Yukon gold potatoes, cut into 1/2-inch cubes
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 4 large eggs
- 4 scallions, thinly sliced
- 1/3 cup sour cream
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 425 F and toss the potatoes with the olive oil, salt, pepper, and smoked paprika in a 10-inch oven-safe skillet.
- Cook the potatoes over medium-high heat for 8 minutes, stirring every 2 minutes, until the undersides are deeply golden.
- Transfer the skillet to the oven and roast for 7 minutes, until the potatoes are tender when pierced.
- Make four wells in the hash and crack one egg into each well.
- Return the skillet to the oven for 4 to 5 minutes, until the whites are set and the yolks still jiggle.
- Top with scallions, lemon zest, parsley, and sour cream, then serve straight from the skillet.
Chef Tips
- Cut the potatoes evenly so the crisp pieces and tender centers finish together.
- For firmer yolks, bake the eggs for 1 to 2 minutes longer.
- Use a nonstick or well-seasoned skillet so the potato crust releases cleanly.
- Add a pinch of chili flakes with the paprika for extra heat.
Cook's Notes
- **Potato size:** Keep the cubes close to 1/2 inch for even browning.
- **Skillet:** Use a 10-inch oven-safe pan with a sturdy handle.
- **Eggs:** Check early because yolks carry over as the hash rests.
- **Make ahead:** Cook the potatoes one day ahead and reheat before adding eggs.