Potato and Egg Hash with Crispy Potato Crust

Ingredients

• 4 large eggs
• 2 large potatoes
• 1/4 cup oil

Instructions

Step 1:

• Peel the potatoes and grate them using the large holes of a box grater. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

• Cut the grated potatoes into small dice, about “1/2 inch” in size.

• Season the diced potatoes with salt and pepper to taste.

Step 2:

• Heat the oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering.

• Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they are golden brown and crispy on the outside.

• Remove the potatoes from the skillet and set them aside on a paper towel-lined plate to drain excess oil.

Step 3:

• In the same skillet, add a little more oil if necessary, then crack in the eggs.

• Scramble the eggs with a wooden spoon until they are cooked through but still moist.

• Season the scrambled eggs with salt and pepper to taste.

Step 4:

• Add the cooked potatoes back into the skillet with the scrambled eggs.

• Use tongs to break up any clumps of potatoes and eggs, then stir everything together to combine.

• Cook for an additional 2-3 minutes, until the potatoes are heated through and the eggs are fully incorporated.

Step 5:

• Taste and adjust the seasoning as needed.

• Transfer the potato and egg hash to a serving plate or individual plates.

• Garnish with chopped fresh herbs, such as chives or parsley, and a drizzle of olive oil, if desired.

Chef Tip: To add an extra layer of flavor, try adding a pinch of grated garlic or a squeeze of fresh lemon juice to the potatoes and eggs before serving.