Whether it’s breakfast, brunch or dinnertime — a warm skillet of Dilly Hash and Eggs always seems to be so darn delicious.
Using par-cooked or leftover baked potatoes is the key to a good hash. Turning basic spuds that are already rustic and creamy into a crispy herbal infused dish with soft eggs steamed over top is what this recipe is all about. It’s simple food made delectable that comforts the soul and keeps us wanting for just one more bite.
Fresh dill minced finely and tossed into the potatoes while cooking and then sprinkled over the eggs before a quick steam creates delicate flavor. It’s not overly herbal — just beautifully kissed by dill and gorgeous served straight out of the skillet. I piece of whole-grain bread for dipping, especially if you enjoy your eggs a bit more runny.
1 white onion, diced
2 cooked russet potatoes, large dice
1 tablespoon butter
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
2 1/2 teaspoon fresh dill, minced + more for garnish
3-4 large eggs
oil for cooking
- In a large cast-iron skillet, add butter and 1 tablespoon oil and place over medium heat. Add onions and potatoes, stir. Cook for 3 minutes.
- Add salt, onion powder, and pepper, stir. Add 2 tablespoons dill and stir. Continue to cook over medium-low heat for 4 minutes, or until potatoes become crispy on edges.
- Crack eggs over top and sprinkle with remaining dill. Pour 1/3 cup hot water around edges of pan and cover with lid.
- Steam eggs for 1-3 minutes, depending upon your liking. Remove lid and garnish with more dill. Serve with toast. Enjoy!