How To Make Greens-Potato Hash With Fried Eggs And Potato Chip Breadcrumbs
POTATO CHIP BREADCRUMBS! Yesyesyesyesyes.
This recipe references other recipes because it's part of a series of three quick and easy dinner recipes with one grocery list and game plan. See the other recipes in the series here.
For this delicious dinner — which serves two — use the leftover bread rounds from RECIPE #2 to make the potato chip breadcrumbs (the drier they are the easier they are to crumble so leave out at room temperature for a bit to stale before crumbling).
First, make the hash. Cut your Yukon potatoes to about this size.
Heat olive oil in a large skillet. Add finely chopped garlic and red pepper flakes, and cook about 1 minute.
Add potatoes, season with salt and pepper, toss to coat then cook them WITHOUT STIRRING until they are golden brown on one side.
Toss with a spatula and cook another 4 minutes without stirring. Continue — stirring as little as possible, till they are brown on all sides.
Pour in red wine vinegar and use a wooden spoon to scrape brown bits off bottom of pan so they add flavor to hash.
Season with salt and pepper and cook until the greens are wilted.
Heat a small skillet then add breadcrumbs and toast until light brown, tossing frequently so they toast evenly.
Add crushed potato chips and mix.
Lastly, fry your eggs. Add butter to the pan...
Crack two eggs in.
And cook until the whites are set but yolk is still runny — 2 to 3 minutes. Season with salt and pepper. Put eggs on top of the greens/potatoes and top with breadcrumbs.
Greens-Potato Hash with Fried Eggs and Potato Chip Breadcrumbs
Recipe by Rebekah Peppler
TIPS: The key to crispy potatoes is not to stir too often, so you give the potatoes time to brown and crisp against the hot pan. A last minute addition of red wine vinegar helps deglaze the pan, meaning it loosens up all the delicious brown bits stuck to the bottom. This recipe uses the leftover bread rounds from RECIPE #2. If you accidently/on purpose ate the rounds, substitute in dried breadcrumbs or panko.
MAKES 2 SERVINGS
Prep Time: 10 minutes
Total Time: 35 minutes
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
¼ teaspoon red pepper flakes
1 pound baby Yukon gold potatoes (about 9 potatoes), cut into small dice
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
4 cups spinach
Fried Eggs and Breadcrumbs
Two 3-inch bread rounds (reserved from the Egg in the Hole with Harissa), crumbled into small crumbs
2 cups whole (¾ cup crushed) potato chips, crushed
2 tablespoons unsalted butter, divided
4 large eggs
Salt and freshly ground black pepper
1. Make the hash: In a large skillet or cast iron pan set over medium-high heat add the olive oil. Once the oil is hot but not smoking, add the garlic and red pepper flakes and cook until tender and fragrant, about 1 minutes. Add the potatoes and season with salt and pepper. Toss to coat then cook, without stirring the potatoes, until they golden bowl on side, about 4 minutes. Use a spatula to toss the potatoes and continue to cook until the potatoes are tender and golden brown on all sides, 15 to 20 minutes. Pour in the vinegar and use a wooden spoon to scrape up the browned bits. Stir in the spinach and cook, stirring occasionally until the greens are wilted. Season with salt and pepper.
2. Make the breadcrumbs: Heat a small skillet over medium heat. Add the bread crumbs and toast — stirring occasionally — until lightly browned and fragrant. Remove the pan from the heat and add the crushed potato chips; toss together.
3. Fry the eggs: Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and tip and tilt the pan to coat it. Carefully crack two of the eggs into the skillet and cook until the whites are set but the yolk is still runny, 2 to 3 minutes. Season with salt and pepper and carefully transfer the fried eggs to a plate. Repeat with the remaining butter and eggs.
4. Divide the potatoes and greens hash between two plates. Top each with two fried eggs and sprinkle with the breadcrumbs. Serve immediately.
Photographs by Izy Hossack