Potato Egg Hash with Cheese

April 16th, 2011 by Erin Gennow
Potato Egg Hash with Cheese

Potato Egg Hash with Cheese

Potato Egg Hash with Cheese

This is a great breakfast, brunch or dinner to make when you have leftover roasted potatoes.  You can customize to your own taste, or to whatever ingredients you have on hand.  If you have bacon, use some or you could use sausage.  I like cooking this so my eggs are sunny side up and runny, creating a sauce with the yolks.  If you prefer, you can scramble the eggs.  If you have peppers or onions, sauté them at the beginning of cooking.  This is a great “everything but the kitchen sink” dish.

Prep Time: 5 minutes (with leftover roasted potatoes)

Cook Time: 10-15 minutes

Serves: 2


2 teaspoons olive oil

2 slices bacon, diced (optional)

½ cup leftover roasted (or boiled) potatoes

4 eggs

¼ cup cheese, any good melting cheese, such as cheddar

Freshly ground black pepper and sea salt, to taste


A large skillet with a lid


Preheat the oven to it’s lowest setting and place a pan in the oven.

Get all of you’re ingredient ready to go.  If you’re potatoes are a bit on the large side, cut them into bite size pieces.

If using bacon (or other uncooked meat) sauté the meat first in two teaspoons of olive oil over medium heat.

Once the meat is cooked, add in the diced roasted potatoes and cook for a couple minutes, stirring occasionally to heat the potatoes through.

When the potatoes are hot, removed from the pan and keep warm in a low oven.  Crack the eggs open and lay in the pan.  Cover the skillet and allow the eggs to cook and steam for a couple of minutes until the whites are cooked and the yolks are still soft.  You want to cook the eggs gently, so you may need to turn the heat down a bit.  Add a bit of water if necessary to help them steam.

When the eggs are almost cooked they way you would like, sprinkle with the cheese and cover the skillet for 30 more seconds to help melt the cheese.

Plate the potatoes onto two plates, then slide the eggs/cheese out of the pan and divide onto two plates.  Sprinkle with sea salt and freshly ground black pepper.  Serve.


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