Potato Hash | Basics with Babish

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hashbrowns

Sweet potatoes add nutrients and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Peel and chop the potatoes into half-inch pieces.

Par-cook the potatoes by boiling them for five minutes or using leftover baked potatoes.

Heat a skillet over medium heat and add the chopped onion and red bell pepper, sautéing for about three to five minutes until softened.

Add the par-cooked potatoes to the skillet and toss to coat them in the fat.

Press the potatoes down into an even layer and let them sit undisturbed over medium heat for about two minutes.

Using a firm, sharp spatula, flip the potatoes to expose the browned side and pat them back down into an even layer.

Repeat the flipping and pressing process about four times until the potatoes are cooked and crisped all over.

Before the final flip, stir in the finely minced sage and chopped crispy bacon.

Make four divots in the hash and crack an egg into each divot.

Cover the skillet and cook over medium low heat for four to five minutes until the whites are set and the yolks are still runny.

Season with kosher salt and freshly ground pepper, and top with thinly sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens