Anyone up to try this simple savory potato hash?
First off , I love Potatoes!!! One of my most treasured starches. Breakfast, lunch, supper, it has a place on the menu. So I told myself, Eggs and savory potato hash browns for breakfast today……. does it get any better?
Crispy with a soft center for the perfect bite.
Simply seasoned with kosher salt, black pepper and my must use, fresh garlic, onions and parsley. Drizzled some rosemary olive oil, gave it a quick toss, into the oven and out comes a steaming tray of the best hash I have ever made.
I achieved my perfect crisp by giving the potato chunks a little microwave time before baking. Dicing into small cubes definitely helped them cook in little to no time. The rest will probably be the easiest potato hash you’ve ever made
Thinking about inviting a few friends over for brunch? A crowd pleasing batch can be made with just a little prep. You can par cook the potatoes the night before and season with salt and pepper . Morning of just involves your fresh garlic, onions, parsley and a few minutes in the oven.
Brunch at home just got better!!
Savory Potato Hash and Eggs
Ingredients
- 2 medium Idaho Potatoes washed and cubbed- skin on ( About 3 cups)
- 1 Tbsp minced garlic
- 1/2 small onion sliced
- 1/4 cup Parsley chopped
- 1 Tbsp rosemary infused olive oil
- pinch of salt
- pinch of black pepper
Instructions
- Wash and dice potatoes into small cubes. Transfer to a large microwave safe tray lined with some paper towels. (Single Layer) Cook for 5 minutes.
- Remove, transfer to a large bowl, add olive oil and toss. Add all remaining ingredients except parsley. Mix well and bake at 375 for 15-20 minutes or until golden brown and crispy.
- Garnish with parsley and serve with eggs any style
Notes
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