Egg Hash

Egg Hash

Despite the wide array of dishes they’re good for, new potatoes have become irretrievably synonymous with potato salad. Frugalfeeding has played its sordid part in this affair, offering only a few new potato recipes, most of which are potato salads (see my Samphire and New Potato Salad and New Potato, Spring Onion and Wild Garlic Salad). However, this is a little unrepresentative – new potatoes are magical and should be experienced in as many different forms as possible. This egg hash, for instance, takes left over roasted new potatoes – wonderful things in themselves – and turns them into a breakfast/lunch to be marvelled at!

Hash isn’t something you often see in Britain – we’re definitely more full fried breakfast people. This needs to change, or we should at the very least incorporate hash into the Full English Breakfast. Of course, hash browns are regularly consumed before midday in our fair isle, but they’re not really the same thing. Hash eggs are the real deal; filling, flavoursome and simple – you can’t go far wrong.

Egg Hash

As usual, I’ve tried to go as simple as possible with this dish letting each component sing. The wonderful flavour of the new potatoes works very well with the yolk of the eggs – dip them, you won’t regret it. However, feel free to jazz this particular number up any way you please. Cheese wouldn’t be out of place if you like that sort of thing and a couple of rashers of bacon would transform it into quite the meaty feast.

Do you have any experimental hash recipes lying around? If you do I’d be most interested to hear about them! Just reply in the comments below, or send me an e-mail.

If you’re reading this soon after it’s published I’m probably on the plane to Spain – see you next week for some more frugal food. In the meantime, if you’d like to follow my Iberian progress you can check out the frugalfeeding Facebook and Twitter pages!

Egg Hash

Serves 1-2

Ingredients:

• 300g left over roast potatoes, halved

• Oil

• Two eggs

• 2 tbsp chopped fresh herbs

• Salt and pepper

Method:

1. Heat up a generous amount of oil – one without too much flavour – in a heavy based pan. Once sizzling hot add the potatoes and crisp on every side.

Egg Hash

2. Crack in the eggs and whack under the grill for a couple of minutes until cooked but still runny. Sprinkle over some fresh herbs, season and enjoy!

Egg Hash

Cost: Potatoes are always good value for money, even new potatoes. Try going to your local grocers for eggs, they might be far cheaper – we buy half a dozen free-range eggs for £1.10. Taking both of these things into account, this dish should set you back no more than £1!

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55 comments on “Egg Hash

  1. cookinginsens
    June 13, 2013 at 5:05 pm

    Nicely browned potatoes.

  2. swedenole13
    June 13, 2013 at 5:07 pm

    I’m drooling! Looks so good. May have to try it just to make sure….enjoy your visit in Spain!

  3. fivebeansoup
    June 13, 2013 at 5:23 pm

    How exactly does one manage to have leftover roasted new potatoes? Don’t think this has ever occurred in my house. Looks great though. Over here in the States there is a store bought thing by Jimmy Dean called a breakfast skillet. It is small chunks of potato, onion, peppers, sausage/bacon,ham that you fry up with scrambled eggs mixed in. Sounds simple enough but I can’t get my potatoes cooked through without getting too soft. Would you be able to come up with a cheaper, healthier version that I could do homemade?

  4. Elizabeth S Wilcox
    June 13, 2013 at 5:42 pm

    This look so good. I think I have had something very similar except that we used cubed potatoes.

  5. taplatt
    June 13, 2013 at 5:44 pm

    I have recently become a convert to new potatoes. My favorite way to eat them is to toss them with some olive oil and fresh rosemary, then roast them in the oven for an hour at 200C.

  6. Conor Bofin
    June 13, 2013 at 6:20 pm

    Looks excellent Nick. I have only been getting your posts intermittently of late. What’s going on in WP land?
    Conor

    • frugalfeeding
      July 8, 2013 at 10:26 pm

      Thanks, Conor – that’s strange. I had to update my WordPress, perhaps it’s sorted now!?

      • Conor Bofin
        July 8, 2013 at 10:28 pm

        Hopefully, though I have spent more tine in the saddle, than the kitchen or online, recently.

        • Admin
          July 8, 2013 at 10:29 pm

          Me too – 135 miles this weekend. I’m a little tired.

          • Conor Bofin
            July 8, 2013 at 10:32 pm

            Youth on your side. I did 70k on Saturday including the feared Sally Gap in the Wicklow Mountains. 1.1k of a climb. Also a little tired!

          • Admin
            July 8, 2013 at 10:33 pm

            Yes I saw that – very good. I did cheddar gorge, though it’s probably not quite so steep. Besides, it’s so pretty you don’t notice the pain…

          • Conor Bofin
            July 8, 2013 at 10:54 pm

            135 miles in this heat is pretty impressive. You are entitled to your tiredness.

  7. visualriver
    June 13, 2013 at 6:21 pm

    Looks delicious ~

  8. Allison (Spontaneous Tomato)
    June 13, 2013 at 6:27 pm

    Lovely! I make something like this, but with the potatoes diced much smaller. Your browned, crisped new potatoes look so insanely appetizing, though– I might try it like this next time! :)

  9. Sarah Alli
    June 13, 2013 at 6:31 pm

    This looks so yummy. Can you explain “whack under the grill”? I’m thinking this is a colloquialism that my ignorant yankee self is not quite familiar with.

  10. Jude
    June 13, 2013 at 6:55 pm

    My husband will LOVE this! :)

  11. whiteweights
    June 13, 2013 at 7:38 pm

    Thanks for the post, it looks great!
    I’ve done a smoked salmon hash based on what I ate for breakfast at a cafe in Canterbury once.
    After crisping up the potatoes in the pan, I added some halved cherry tomatoes and warmed them through till the skins softened up a bit.
    Then I added finely chopped dill and torn up smoked salmon pieces to the pan, briefly, to bring out the smell of the dill and warm up the salmon, but not so much that the fish got too cooked.
    Serve this on toast with either a fried egg sunny side up, or a poached egg if you’re feeling healthier.

  12. lulu
    June 13, 2013 at 8:03 pm

    I love the sound of this, and it appears to be a quite easy breakfast to prepare which makes it my kind of thing. I often do a mushroom hast and I’m thinking the eggs would work right in with it.

  13. klmv
    June 13, 2013 at 8:10 pm

    Delicious looking! I often cook something similar. I also like adding spinach. ;)

  14. Laurie
    June 14, 2013 at 2:05 am

    Looks delicious!

  15. musingmar
    June 14, 2013 at 4:04 am

    Hmmm, “magical” potatoes and hash … are you sure this dish is legal?

  16. Michelle
    June 14, 2013 at 4:04 am

    Beautiful, Frugal!

  17. DellaCucinaPovera
    June 14, 2013 at 9:22 am

    bigtime drool. Looks awesome!

  18. Miss P
    June 14, 2013 at 5:58 pm

    yummy………….

  19. baconbiscuit212
    June 14, 2013 at 7:04 pm

    Looks fantastic, Nick! I always love an appearance by the famous AGA pan too :-)

  20. Sibella at bakingwithsibella.com
    June 14, 2013 at 7:37 pm

    Looks yummy! :)

  21. kanzensakura
    June 14, 2013 at 9:05 pm

    Now this looks like something I want for a meal with a side of fresh sliced summer tomatoes!

  22. angelica | table twenty eight
    June 15, 2013 at 10:28 am

    What scrumptious-looking roast potatoes! Great photos.

  23. fionaward
    June 15, 2013 at 2:56 pm

    I’m loving this – I’m always making too many potatoes and they go to waste. Not anymore!

  24. Susan
    June 15, 2013 at 9:04 pm

    One of my favorite types of breakfasts. Love the cast iron skillet.

  25. Rufus' Food and Spirits Guide
    June 16, 2013 at 3:01 pm

    Best looking hash ever.

  26. NativeNM
    June 16, 2013 at 4:19 pm

    Simple, yet delicious . . . I like it! The photos speak!

  27. Stephanie
    June 17, 2013 at 6:49 am

    I love savory breakfasts and this looks fabulous! Those egg yolks look perfectly done and scrumptious!

  28. Mizz Winkens
    June 17, 2013 at 11:14 am

    That post is making me very hungry……: )

  29. magefesausa
    June 17, 2013 at 4:42 pm

    I’m very hungry right now!
    Nice pic!

  30. Karista
    June 19, 2013 at 3:13 pm

    I love hash. Always such a great way to use leftover bits and bobs. I love the way you nestled the eggs amongst the potatoes. Makes a fabulous one pot dish! Yesterday I sautéed the leftover chard, the last four mushrooms, leftover steak from the weekend and a few leftover roasted new potatoes that had been smashed. Topped it with a sprinkling of my fave farm cheddar and then a poached egg. Pretty much all the leftovers in the frig. Hahaha! A feast! Hope you’re doing well Frugal!

  31. Amanda @ Once Upon a Recipe
    June 19, 2013 at 9:49 pm

    Yes, I am definitely on board with this. The potatoes look deliciously crispy, and all ready to soak up those luscious yolks!

  32. daisy | daisysworld.net
    June 20, 2013 at 7:09 am

    I love the simplicity of this hash, so each component shines! Looks so good!

    daisy

  33. RedshoeArtist
    June 20, 2013 at 1:28 pm

    Oh my Yum

  34. More Food, Please
    June 28, 2013 at 6:08 pm

    I love breakfast food! This egg hash looks simple but delicious.

  35. Dawn
    July 15, 2013 at 1:44 pm

    As always, beautiful and enticing! I like my hash with sauteed onions, garlic, and peppers and a crumbling of crisp bacon. It never looks as beautiful as yours!

  36. whilehewasout
    July 15, 2013 at 3:55 pm

    Woa I could eat only those potatoes for breakfast, lunch and dinner!

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