Try this deliciously simple potato and egg hash the next time you need a hearty, one-dish breakfast.
Potatoes are what I craved both during pregnancy and post pregnancy.
Potatoes were one of the very few foods that I could think about without wanting to throw up during the first trimester. It’s no surprise that potatoes are what my body craved considering they are high in vitamin B6 which many people say helps alleviate morning sickness.
This recipe, although I’m sure there are a million out there just like it, actually came about one morning as I stood in my kitchen in a pregnant, sleep-deprived daze as little children ran in circles around me asking “what’s for breakfast?!” and absolutely nothing sounded good. Nothing except potatoes that is. But alas, potatoes alone do not often make a well-rounded breakfast, so I threw in some eggs and wa la, the simple Potato & Egg hash was born.
It has been a regular in our breakfast rotation ever since.
***Note: Potatoes are listed on the EWGs dirty dozen list of produce that contain the most pesticides. In fact, according to the website, “The average potato had more pesticides by weight than any other produce.” (source) Therefore it’s pretty important to make sure you are sourcing organic potatoes.
***Another note: I usually do one potato and one egg for every person I’m serving. So if it’s for 4 people, I do 4 potatoes and 4 eggs. If it’s for 6 people I do 6 potatoes and 6 eggs.
Simple Potato & Egg Hash
- 2 TB and 1 tsp coconut oil
- 4-6 medium potatoes (chopped into ¼ inch cubes)
- 4-6 eggs
- 1 TB paprika
- Unrefined sea salt to taste (we usually use around 1 tsp)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- pepper to taste
- Heat 2 TB of the coconut oil in a cast iron or stainless steel skillet over medium heat.
- Toss in potatoes and seasoning and stir until all the potatoes are coated in oil and seasoning.
- Reduce heat to medium low. Cover and let cook (stirring frequently) until the potatoes are soft. Usually 10-15 minutes.
- To speed things up you can add ⅛ cup of water to the skillet before covering.
- In a separate bowl, crack eggs and scramble with a fork.
- Create a hole in the middle of the potatoes in the skillet and add another teaspoon of coconut oil if it looks like the eggs may stick.
- Toss the eggs in the center and scramble. When they are about halfway cooked, just go ahead and mix the whole thing together, scrambling the eggs with the potatoes.
- When the eggs are cooked, remove from heat and enjoy!
There it is my friends. Now excuse me while I get back to snuggling and smooching this little cutie. 🙂 I’m so loving these fleeting newborn days!