This is my go-to for using up extra roasted new potatoes – or just making a simple, delicious, and hearty breakfast platter for a day of hiking, home improvement, or just plain chasing an energetic toddler around the house.
So here we are, June 10th, the day the Governor of Virginia originally projected as the end of the Virginia stay at home order. I remember how far off this seemed when I first watched the broadcast, and yet here we are.
Virginia is starting to open up around us, but we’re hanging out at the house still. It might be an abundance of caution, it might not. But with everything else going on, and my being able to do everything I need to for work from my home office, and with us not having childcare for an extremely active toddler, it just makes sense to hang out at home.
And this makes 89 days now of us preparing three meals a day at home. We keep talking about grabbing food to go from the restaurants we want to support, and we keep talking about ordering food, but I’ve honestly gotten in such a rhythm that by the time we remember that we wanted to order out, I’m halfway to getting food on the table.
And I happen to think {and my household seems to agree with me} that it’s pretty good food!
I asked Scott if he missed dining out, and he said honestly, no, because the way I’ve been throwing myself into my recipe development and food experimentation, he feels like he’s getting restaurant quality meals all the time. Even lunches, which we mostly use to get rid of our leftovers.
I’m finding more and more creative ways to get rid of our leftovers, too. This breakfast hash is a favorite for that. Because we roast potatoes often enough that I always have a container of extras in the fridge that often go into soups or stews, get heated up for another meal as a side dish, or become the basis for things like this hash!
In the recipe, I’ll tell you how to make this meal from scratch, but I love incorporating any spare potatoes we have from my herby roasted new potato recipe. Once you caramelize the onions, just toss the potatoes in and let them cook long enough to heat up, and then dish up!
Doesn’t look like leftovers, does it?
This is a delicious and hearty meal that you can have for breakfast, but I like making this for lunch or for dinner just as much if not more. The egg on top is optional, and you can fry it to your liking. I happen to love mine over easy, so that’s what you’ll see here. But there are lots of options!
[lt_recipe name=”Breakfast New Potato Hash with Fried Eggs” summary=”This is my go-to for using up extra roasted new potatoes – or just making a simple, delicious, and hearty breakfast platter for a day of hiking, home improvement, or just plain chasing an energetic toddler around the house.” servings=”4″ total_time=”45M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/06/Potato-Hash-0930-1024×683.jpg” ingredients=”1 lb new potatoes, quartered;2 tbsp olive oil;1/2 tsp sea salt;1/4 tsp cracked black pepper;1 tbsp fresh rosemary, finely chopped;4 tbsp butter;1 sweet onion, chopped;8 large eggs;salt and pepper to taste;avocado for garnish” ]Preheat your oven to 425F and line a rimmed baking sheet with aluminum foil.;Toss the chopped potatoes with the olive oil, salt, pepper, and rosemary until well coated. Bake for 20-25 minutes, or until potatoes are tender and crispy.;While the potatoes are baking, melt the butter in a large skillet over medium heat. Add the chopped onions and cook, adding a tablespoon of water if the pan gets dry, until the onions are nicely caramelized and deep golden brown, about 20 minutes. At the last minute, once the potatoes are done, add them to the onions and stir until well combined.;Wipe out the pan, add an extra tablespoon of butter and fry the eggs to your preference.;Plate the potato and onion mixture with the eggs on top and season with salt and pepper to your liking. Serve with avocado and enjoy!;[/lt_recipe]
Can we just have a moment for the over easy egg drizzle? This is heaven to me.
And no, there is no such thing as too much avocado.
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