Pantry & Instant

Canned Potato Hash

Name: Canned Potato Hash
Total time: 10 min
Yield: 4 servings
Cuisine: Pantry & Instant
Ingredients: 1 can (15 oz) diced potatoes; 2 large eggs; 2 tbsp vegetable oil or butter; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp black pepper

Tender canned potatoes pan-fried with onion, peppers, and paprika until crispy and golden — a fast, fuss-free breakfast skillet without the peeling.

10 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Drain the diced potatoes in a colander and pat them completely dry using a paper towel (this ensures they get crispy).

2
Heat the vegetable oil or butter in a medium non-stick skillet over medium-high heat until hot and shimmering.
3
Add the dried potatoes in a single layer. Sprinkle evenly with smoked paprika, salt, and black pepper.
4
Let the potatoes pan-fry undisturbed for 4-5 minutes to develop a golden, crispy crust on the bottom. Toss and cook for another 3 minutes.
5
Push the crispy potatoes to the edges of the pan, making a well in the center. Crack the eggs directly into the well.
6
Cover the pan and cook for 2-3 minutes until the egg whites are set but the yolks are still runny. Serve immediately.

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