This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and kale.
Rene hates cooking. So much so that you can actually hear it in the way he cooks – the way we whacks the knife on the cutting board, how he dismissively tosses garlic onto the counter, how he drops a used mixing bowl into the sink. What’s even more annoying than this orchestra of noises is that he’s an amazing cook. He has those essential kitchen instincts that can take others years to master – he’s patient with searing, attentive to uniformity when chopping vegetables, and gutsy when combining herbs and spices. It’s a shame, but it does make those rare occasions when he cooks that much more special.
A few Sundays ago, as we rolled out of bed just before noon, Rene said he’d go get breakfast started. I thought he was referring to making toast, but when I got to the kitchen, it was a full-on breakfast production. He’d pulled all the vegetables out of the fridge, chopped some potatoes, onions, and garlic (you can take the boy out of Poland…), and was heating up oil in a pan. A breakfast potato hash was in our immediate future.
I knew I’d have to share this recipe with you guys because A. breakfast food is the best food, and B. I love recipes that help you use up bottom-of-the-crisper-drawer vegetables.
The key to this breakfast potato hash is honoring the texture of each individual vegetable and adding them to the pan in order of longest cooking time to shortest (instead of dumping everything in at once).
In this case, the potatoes go in first to steam and soften. Next are the mushrooms, which are browned along with the potatoes. Then the tomatoes, which are cooked just long enough to release their juices. And lastly, the kale, which only needs a minute to wilt and turn bright green.
I encourage you to use this recipe as a guide and substitute in whatever vegetables you have on hand – like sweet potatoes instead of white, and spinach or collard greens instead of the kale. You can also toss in zucchini, fennel, bell peppers, broccoli, peas, etc. Get creative with the spices, too – apart from rosemary, oregano, fennel seeds, and/or thyme are also delicious here. Whatever veg you use, resist the urge to stir the hash too much while it’s cooking because you want the vegetables to be nicely caramelized.
About the 7-minute eggs: with solid whites and almost-set but still-jammy yolks, they are the perfect soft-boiled eggs and add richness to this dish. If you’re vegan, skip the eggs or serve the hash with scrambled tofu instead.Print
This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and kale. The recipe makes a bit more than 2 servings but we like having the extra since we usually end up snacking on it later while watching Netflix.
- 1 tablespoon extra virgin olive oil
- 2 medium yukon gold or butter potatoes, cut into 1-inch-long ¼-inch-thick pieces
- 1 medium yellow onion, cut into small chunks
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt, plus more to taste
- 3 medium garlic cloves, roughly chopped
- 8 ounces button or cremini mushrooms, trimmed and quartered
- 1 cup grape tomatoes, halved
- 3 large or 5 small lacinato kale leaves, stemmed and cut into ribbons
- Freshly ground black pepper, to taste
- 2 eggs
- Red pepper flakes, for serving (optional)
- Heat the oil in a large nonstick skillet over medium-low heat. Add the potatoes, onion, rosemary, and salt and toss to coat. Cover and cook until the potatoes can be pierced with a fork, tossing occasionally, about 10 minutes.
- Add the garlic and mushrooms and raise the heat to medium-high. Cook uncovered until the vegetables are nicely browned, tossing occasionally, 5 to 7 minutes more.
- Add the tomatoes and cook until they soften and release some of their juices, tossing occasionally, about 2 minutes. Lastly, stir in the kale and cook just until it wilts, about 1 minute. Turn the heat off and season to taste with salt and pepper.
- To cook the eggs, bring a small pot of water to a boil and reduce the heat to medium-low. Using a slotted spoon, gently lower the eggs into the water, cover the pot with a lid, and set a timer for 7 minutes. Immediately drain and run the eggs under cold water until completely cooled, about 15 seconds. Peel the eggs and halve them lengthwise. Season with salt and pepper.
- To serve, divide the hash among 2 plates and serve with the eggs.
- Serving Size: 1 serving
- Calories: 350
- Fiber: 8.3 g
- Protein: 13.8 g