Easy Budget-Friendly Egg & Potato Hash (One-Pan Meal)

This recipe transforms humble pantry staples into a professional-grade nutritional powerhouse. The secret to a perfect hash is the “steam & sear” technique: cooking the potatoes covered first allows them to fluff up and cook through without burning, while the secondary uncovered phase utilizes high heat to create a golden, crispy exterior via the Maillard reaction. By nesting the eggs directly into the vegetables, we create a cohesive, high-protein meal with minimal cleanup.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 2 Servings
• Calories: 310 kcal per serving

Ingredients:

The Foundation

• 2 large Russet or Yukon Gold Potatoes, diced into 1/2-inch cubes
• 4 large Eggs
• 1 small Yellow Onion, diced
• 2 tbsp Avocado Oil (or any high-smoke point oil)

The Pantry Seasoning

• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika (Essential for smoky depth)
• 1/4 tsp Salt & Black Pepper

The Finishing Touch

• Fresh Parsley or Green Onions, chopped
• Hot Sauce (Optional)

Preparation Steps:

1. The Uniform Dice

1. Peel the potatoes (optional) and dice them into uniform 1/2-inch cubes.
2. Professional Necessity: Uniform pieces ensure that every potato reaches tenderness at the exact same time, preventing a mix of mushy and raw bites.

2. The Steam & Sear

3. Heat the oil in a large non-stick or cast-iron skillet over medium heat. Add the potatoes and onions.
4. Cover the skillet with a lid and cook for 5–7 minutes. This traps moisture, “par-cooking” the potatoes through to the center.
5. Remove the lid, increase heat to medium-high, and cook for another 8–10 minutes. Toss occasionally until the edges are crispy and golden-brown.

3. Seasoning the Hash

6. Sprinkle the garlic powder, smoked paprika, salt, and pepper over the potatoes. Toss thoroughly.
7. Adding the spices after the high-heat searing prevents the paprika and garlic from burning and turning bitter.

4. The Egg Nest

8. Using a spoon, create four small “wells” or nests in the potato mixture. Crack one egg into each well. Season with a pinch of salt.
9. Cover the skillet again and cook for 3–5 minutes, or until the egg whites are set but the yolks remain runny.

Expert Tips:

• The “Crisp” Factor: Do not stir the potatoes too often once the lid is removed. Letting them sit in undisturbed contact with the hot pan for 2–3 minutes at a time is what creates that professional-grade crust.
• Veggie Hack: To boost nutrition without extra pots, toss in a handful of chopped spinach or bell peppers during the last 2 minutes of the potato searing phase.