Spring Greens Breakfast Hash
Got a pile of spring greens wilting in your fridge? Turn them into breakfast gold. This hash combines tender potatoes with whatever greens you’ve got – arugula, spinach, kale, even peppery radish tops.
The key is getting those potatoes crispy first, then folding in the greens at the very end.
Waxy Potatoes Work Best
Skip russets for this one. You want Yukon Gold or red potatoes that hold their shape when diced. Cut them small – about half-inch cubes – so they cook evenly. Bigger chunks will burn on the outside before they’re tender inside. Pat them completely dry after rinsing to get that golden crust.
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Build Heat in Stages
Start your skillet over medium heat with oil, then bump it to medium-high once the potatoes go in. Don’t stir for the first 4-5 minutes – let that bottom layer get golden. Flip sections with a spatula instead of tossing everything around. Lower the heat if they’re browning too fast.
Greens Need Seconds, Not Minutes
Tender greens like spinach and arugula wilt almost instantly. Heartier ones like kale need maybe 30 seconds. Add them after you’ve made wells for the eggs, then just fold them in gently. They’ll finish cooking from the residual heat while your eggs set up.
Getting Restaurant-Style Crispy Potatoes
- Soak diced potatoes in cold water for 10 minutes, then pat bone dry – this removes excess starch for crispier edges.
- Don’t overcrowd the pan. Cook in two batches if needed to maintain proper browning temperature.
- Save delicate herbs like basil or mint for the very end – they’ll turn black if added too early.
Frequently Asked Questions
Which greens work best for this hash?
Any tender spring greens work great. Spinach, arugula, baby kale, Swiss chard, or even radish tops. Avoid tough greens like mature kale or collards.
Can I make this ahead for meal prep?
Cook the potato base without eggs, then refrigerate up to 3 days. Reheat in the skillet and add fresh eggs when serving.
What if I prefer my eggs scrambled instead?
Beat the eggs and pour them over the potatoes. Stir gently for 2-3 minutes until just set, then fold in the greens.
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Spring Greens Breakfast Hash
Equipment Needed
- Large cast iron or heavy-bottomed skillet (12-inch)
- Sharp knife
- Cutting board
Instructions
- Sear potatoes: Heat olive oil in a large skillet over medium heat. Add diced potatoes in a single layer and season with salt and pepper. Cook without stirring for 5 minutes until golden on the bottom.
- Brown potatoes: Flip potato sections with a spatula and continue cooking 8-10 minutes, stirring occasionally, until potatoes are golden brown and tender throughout.
- Sauté aromatics: Add diced onion to the skillet and cook 3-4 minutes until softened. Stir in minced garlic and smoked paprika, cooking 30 seconds until fragrant.
- Add eggs: Create 4 wells in the potato mixture using a spoon. Crack an egg into each well. Cover skillet and cook 3-4 minutes until egg whites are set but yolks remain runny.
- Finish with greens: Remove from heat. Quickly fold in spring greens around the eggs, allowing them to wilt from residual heat. Sprinkle with goat cheese and fresh chives before serving.
Nutrition Facts
Per Serving (1 serving)
