If you’ve had breakfast with my family, you’ve had Taters and Eggs. This classic breakfast potato hash was a staple in my home growing up, and is still my go-to.
It’s difficult to improve a classic, but after years of experimentation, here are my key takeaways:
- Fry the potatoes in a mix of oil and butter for the best texture, crisp-level and flavor.
- Add spices toward the end of the potato cooking process to give the potatoes a little extra something. I usually use smoked paprika, but cumin also works well.
- Scramble one or two eggs directly into the cooked potatoes over low heat because, why not? This is my dad’s signature and it’s the best. I do this as my last step, right before the fried eggs are ready, so that the scramble doesn’t get over-cooked. It only takes a minute to set.
- Top it off with some fresh herbs to make it feel lighter and fresher than the carbo load that’s about to happen.
Serve with perfect oven cooked bacon so that you’ve got yet another yolk dipper, and lazy Sunday is complete.
Taters and Eggs
This classic breakfast potato hash is simple, satisfying and universally loved. It can also easily be customized when you're feeling fancy.
- 2-3 medium potatoes I like Yukon Gold, but any will do. I generally use 1 - 1 1/2 potatoes per person, depending on size.
- 1 tbsp olive oil
- 1/2 tbsp butter, plus more as necessary
- 1/2 tsp smoked paprika
- 3 large eggs
- fresh herbs as garnish, such as thyme or parsley
Dice the potatoes.
In a large skillet (I like cast iron), heat the oil over medium heat and then add the butter. Once melted, add the potatoes. Mix them around to get them nice and coated and then season with salt.
Fry the potatoes for about 15 minutes, stirring occasionally to prevent too much sticking. I like for some crisp to form. Add a bit more butter or oil if the pan dries up.
Once the potatoes are nearly cooked through, season with smoked paprika and pepper to taste, stir to combine the spices, and finish cooking through. Taste and adjust seasoning as necessary.
In a separate non-stick pan, begin to fry two eggs.
When the fried eggs are almost ready, lower the heat of the potato skillet, and then add the final egg to the potatoes. Lightly scramble the egg with the potatoes until just set.
Top the potatoes with the fried eggs, garnish with fresh herbs, and let the yolk porn ensue.
Serve with perfect oven cooked bacon for the complete lazy Sunday brunch.