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Spiced potato hash with eggs and thyme – crispy and filling
Dinner

Spiced potato hash with eggs and thyme – crispy and filling

A crispy, spiced potato hash with onion, bell pepper and eggs – topped with fresh thyme. A simple and filling dish that works for both brunch and dinner.

ModernEverydayWeekendComfort foodBrunchDinner
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Rate:
4.8 (153)
40 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.3 lb Potatoes
  • 1 stk Onion
  • 1 stk Red bell pepper
  • 2 stk Garlic
  • 4 stk Eggs
  • 2 tbsp Olive oil
  • 1 tsp Paprika
  • ½ tsp Chili flakes
  • 1 bundt Fresh thyme
  • ½ tsp Salt
  • ¼ tsp Freshly ground pepper

Instructions

  1. 1

    Prepare the vegetables

    1. Peel the potatoes and cut them into small cubes. Finely chop the onion, garlic and bell pepper.
    10 min
    KnifeCutting BoardBowl
  2. 2

    Fry the potatoes

    1. Heat olive oil in a large pan and fry the potatoes for 10–15 minutes until golden and crispy. Season with salt, paprika and chili flakes.
    15 min
    Medium heat
    Pan
  3. 3

    Add the vegetables

    1. Add the onion, garlic and bell pepper, and fry for another 5 minutes until the vegetables are soft and fragrant.
    5 min
    Medium heat
    Pan
  4. 4

    Make wells for the eggs

    1. Make small wells in the potato mixture and crack the eggs directly into the pan. Sprinkle with fresh thyme.
    2 min
    Pan
  5. 5

    Finish cooking the eggs

    1. Cover the pan with a lid and cook the eggs for 4–5 minutes until the whites are set but the yolks are still soft.
    5 min
    Low heat
    Pan

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Details

Nutrition

Calories

340kcal

Protein

13g

Fat

20g

Carbs

25g

Serving Size

300g

Dietary

Allergens

Æg

Serving

Suggestions

  • • Serve straight from the pan with fresh thyme.
  • • Finish with a pinch of chili for a little heat.
  • • Works well for brunch with freshly squeezed juice.

Drink Pairings

  • • Kaffe: Black coffee or a café latte
  • • Juice: Freshly squeezed orange juice

Side Pairings

  • • Green salad
  • • Toasted bread

Dessert Pairings

  • • Fruit salad

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Keep leftovers in the fridge – warm in a pan before serving.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze without eggs; add fresh eggs when reheating.

Reheating

  • • Pan: Warm slowly in oil until the potatoes are crisp again. (Medium heat)

Tips

Preparation

  • • Use cold boiled potatoes – they get extra crispy in the pan.
  • • Dice the ingredients into small cubes for even frying.

Cooking

  • • Fry the potatoes until they have a crispy crust before adding the vegetables.
  • • Use a spoon to make wells so the eggs sit securely.

Serving

  • • Serve with fresh thyme and a sprinkle of sea salt.
  • • Add a little crème fraîche or salsa on the side.

Variations

Flavor

  • With bacon
  • With chorizo
  • With spinach and cheese

Health

  • Without eggs
  • with sweet potatoes

Method

  • Fried in a pan
  • Baked in the oven

Toppings

  • Thyme
  • Spring onions
  • Grated cheese

Author

M

Michael

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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Author

M

Michael

Madglæde i hverdagen – frisk, enkel og fuld af farve.