Everything in the house! That is literally how this dish came about. You know those days where you’re in full cleaning mode, emptying the fridge, trying to figure out what to do with all of the random ingredients you come across? At the same time, your stomach is growling and you’re getting hangrier by the moment, trying to figure out what to feed yourself because you’re an adult and that is a thing. Yep, that was this moment. We buy a lot of produce, a lot of fresh herbs and always have potatoes sitting around. I hate to waste food but it can be hard to find a way to use it all up during the week.
Come Saturday (or Friday in my case) we are typically just ready to relax, unwind and not put too much work into anything — especially what to eat or how that meal is going to get made. This is one of those meals that takes minimal effort, even less cleaning and is comforting and filling, perfect for these last winter days. This can be made for breakfast, lunch or even dinner and best of all customized to your liking or what you happen to have on hand.
I happened to have a ton of random things so could make it pretty detailed but seriously, feel free to leave out the egg or the onion, add in more peppers or other veggies like mushrooms — yum!!! It will taste just as good (maybe even better) however you decide to put your spin on it! This is also a perfect recipe to make for meal prep for your week. Make it on Sunday or Monday evening and divide it out in containers for the week. It reheats really well and is super yummy and filling to take you through your day! Okay mouth is watering… let’s jump right into the recipe! Vegan/veggie and healthier substitutes are below.
EVERYTHING IN THE HOUSE SOUTHWESTERN POTATO HASH
- 3 white potatoes
- 2 sweet potatoes
- 2 tablespoons + 1 teaspoon olive oil (or other cooking oil)
- Pancetta or bacon, uncooked
- 2 cups baby spinach
- 1 red pepper, chopped
- 1 yellow onion, chopped
- 1 avocado
- 4 eggs
- 1/4 cup mild cheddar cheese
- 1 tablespoon fresh thyme, plucked from stem
- 1 tablespoon fresh rosemary, finely chopped
- Spring onion, for garnish
- Salt and pepper, to taste
- Preheat oven to 375 degrees F.
- Rinse and pat potatoes dry. Chop potatoes into small cubes.
- On medium-high heat in a large skillet or cast iron, heat 2 tablespoons olive oil until warm. Add potatoes and begin cooking until edges begin to crisp and brown, about 15-20 minutes; checking on them every 3-4 minutes. (a good tip is to add a lid during the beginning of the cooking process to cook potatoes quicker)
- Season potatoes with thyme, rosemary, salt and pepper during the cooking process.
- Turn heat down to low and once potatoes partially soft (a fork can go into them), add in onion and peppers until cooked down and a bit soft and onion is translucent.
- In a side skillet, cook pancetta or bacon until crispy. Add into hash.
- Add 1 teaspoon olive oil to side skillet and sauté spinach until just wilted. Add to hash.
- Sprinkle cheese into hash mixture.
- Using spoon or spatula, make 4 wells (small holes) in the potatoes for the eggs.
- Crack eggs into each well and put dish into oven until eggs are cooked to your liking.
- Top with avocado, cilantro, spring onion and additional salt and pepper if necessary.
- Enjoy while hot!
MAKE THIS VEGGIE/VEGAN:
- leave out the eggs or use a vegan egg substitute
- use vegan cheese – so delicious cheddar is my fave!
MAKE THIS HEALTHIER:
- leave out the eggs
- exclude the cheese or use a low-fat cheese
- sub white potatoes for additional sweet potatoes
- add more veggies like mushrooms, additional peppers, tomatoes, more spinach or kale, and/or squash