Smoky Paprika Egg Hash

Name: Smoky Paprika Egg Hash
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 1 clove garlic (minced); 1 cup pre-cooked diced potatoes; 1 teaspoon smoked paprika; 0.25 teaspoon ground cumin; 2 eggs (large); 0.25 cup cheddar cheese (shredded); 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 12 ounce frozen sweet potato fries; 2 tablespoon fresh cilantro (chopped)

A quick and hearty skillet hash with eggs, potatoes, and smoky paprika, served with crispy sweet potato fries for a comforting and complete meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $3.61/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Pescatarian

Ingredients

1 tablespoon olive oil
0.5 yellow onion (medium, chopped)
1 clove garlic (minced)
1 cup pre-cooked diced potatoes
1 teaspoon smoked paprika
0.25 teaspoon ground cumin
2 eggs (large)
0.25 cup cheddar cheese (shredded)
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
12 ounce frozen sweet potato fries
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat oven or air fryer to 400°F (200°C). Cook 12 ounces frozen sweet potato fries according to package directions, typically 15-20 minutes, until crispy. These will cook in parallel with the hash.
Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add 1/2 chopped yellow onion and cook until softened, about 3 minutes.
Stir in 1 clove minced garlic and cook for 1 minute.
Add 1 cup pre-cooked diced potatoes to the skillet, along with 1 teaspoon smoked paprika and 1/4 teaspoon ground cumin. Toss to combine and cook for 5-7 minutes, stirring occasionally, until potatoes are lightly browned and heated through. Season with salt and black pepper to taste.
Make two small wells in the hash and crack 2 large eggs into them. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are to your desired runniness.
Sprinkle 1/4 cup shredded cheddar cheese over the eggs and cover again for 1 minute, allowing the cheese to melt.
Serve the egg hash immediately with the crispy sweet potato fries. Garnish with fresh cilantro or parsley if desired.

Notes

To speed up potato cooking, ensure they are already pre-cooked. Leftover hash is delicious for breakfast the next day!

Nutrition (per serving)

Calories: 530
Protein: 19 g
Carbohydrates: 65 g
Fat: 24 g
Fiber: 7 g
Sodium: 650 mg
Saturated Fat: 6.5 g
Sugar: 8 g
Cholesterol: 200 mg