Breakfast Hash

Created By: Serena Varghese


2Breakfast HashServes 2

Prep Mins

1010 Mins 40 Mins 50 Mins

Total Mins



1 pint One Sweet Tomatoes, halved

3 Lollipeppers Mini Peppers, sliced

 2 tsp Extra Virgin Olive Oil, divided

1.5 lbs Baby Potatoes, diced

1⁄2 tsp Black Pepper

Pinch of Sea Salt

2 tbsp water

1⁄2 Lemon, juiced

3 eggs, beaten

1 tbsp Unsalted Butter

1 tbsp  Goat Cheese, crumbled

Fresh Dill, for garnish 


  1. In a large bowl, submerge potatoes with a pinch of salt in water and allow to soak for 10 mins. Drain and pat dry.
  2. Heat 1 tsp oil in a large skillet over medium heat and then add potatoes. Allow each side to cook till slightly browned and fork tender. Add spices and toss until well combined. Remove potatoes from pan and set aside.
  3. Lower heat to low-medium and to the same skillet, add oil, Mini Peppers and Tomatoes with a pinch of salt and pepper. Mix intermittently. The tomatoes will slowly begin to burst. Add 1-2 tablespoons of water and mix while scraping any browned bits from the bottom of the pan until tomatoes and mini peppers are soft.
  4. Add lemon juice, mix and remove from heat.
  5. In a separate pan, heat butter over medium heat and swirl pan so that the bottom of the pan is well coated and butter has completely melted.
  6. Turn heat to low before butter foams. Add beaten eggs to skillet and gently and slowly stir with wooden spoon, moving spoon from one side of pan across to the other as soft curds form. Continue this around the pan until eggs are cooked, but creamy. This can take between 20-30 mins.
  7. Combine potatoes with the tomato and mini pepper mixture. Add eggs and top with crumbled goat cheese. Garnish with fresh dill. Serve warm.

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