Canned Potato Hash
Quick breakfast potatoes without the peeling and boiling.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Canned Potato Hash to your week, check it against your household's allergens, and build the shopping list automatically.