Author Notes
Creating a hash is a great cheap dinner idea and can be adjusted to any leftovers or fresh produce you have in the fridge. The potatoes make this dish hearty, the fennel adds sweetness, and who doesn't love a runny-yolked egg? This is a great option for breakfast, lunch, or dinner. —Kitchen Sink Diaries
Ingredients
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1 tablespoon
olive oil
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1
bell pepper, diced
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1
red onion, diced
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1
fennel bulb, diced
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4
Yukon Gold potatoes, scrubbed and sliced
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1/2 cup
chicken stock
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1 tablespoon
fresh parsley, chopped
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2
eggs
Directions
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Heat olive oil in a large (preferably non-stick) skillet over medium-high heat.
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Add bell pepper, onion, fennel, and potatoes. Season with salt and pepper.
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Cook vegetables for 7-10 minutes, then add chicken stock and cook for another 5 minutes - or until all the stock evaporates and vegetables are tender.
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Stir in the parsley and remove the vegetable mixture from the pan.
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Crack eggs into the pan and season with salt and pepper. Cook eggs for 1-2 minutes per side, or until the whites are set and the yolk is still runny.
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To serve, divide hash onto plates and top each with an egg.
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