Tyrolean Hash with Crispy Eggs & Greens
Golden crispy hash of potatoes, ham, and onions, topped with fried eggs and served with toasted bread and steamed greens. A hearty Austrian one-pan dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 1 lb waxy potatoes (unpeeled)
- ½ lb ham or smoked pork, diced
- 1 medium yellow onion, sliced thin
- 4 whole eggs
- 4 cups fresh spinach or kale
- 3 tbsp butter
- 4 slices bread, sliced
Instructions
- 1
Cut potatoes into 1/4-inch cubes. Boil in salted water until just tender, about 8 minutes. Drain and set aside.
- 2
Heat 2 tbsp butter in a large skillet over medium-high. Add onion and ham, cook until onion softens, about 3 minutes.
- 3
Add drained potatoes to the skillet, press gently to compact, and sear without stirring for 4 minutes until golden on the bottom.
- 4
Stir the hash, then press again and sear another 3 minutes. Season with salt and black pepper. Push hash to the side of the skillet.
- 5
Crack eggs into the empty space. Add remaining 1 tbsp butter, cover, and cook until whites set but yolks jiggle, about 3 minutes.
- 6
While eggs cook, toast bread and wilt spinach in a separate small pot with a splash of water for 1 minute. Serve alongside hash.
Tools you’ll need
- 12-inch skillet
- pot for boiling potatoes
- small pot for greens
- wooden spoon
- tongs
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