Crispy Mediterranean Breakfast Hash

Hi there again! It's been over a month since I last posted anything to my blog. Busy times! Although I always find myself making time to bake, no matter how busy I seem to be.

And here I am again bringing you a recipe for my favorite meal of the day: breakfast. I love a good, hearty breakfast as much as the next girl, and surprisingly, I have no problem getting up early, setting up my ingredients, chopping, mixing, whisking, stirring, and cooking in the morning.

Only on the weekends. No one has time for that Monday-Friday.  

In this post, I'm bringing to you my favorite breakfast dish! An egg hash. Potatoes and eggs are a match made in heaven, but I'll only eat eggs and potatoes if it's a sunny-side up egg. I can't deal with scrambled eggs and potatoes together... I love my eggs runny.

This recipe is easy and comes together in 30 minutes. It can be changed, adapted, altered, whatever to any flavors/ingredients you like and prefer. This hash is so forgiving and any spices can make it work, but I like sticking to my roots and using delicious Mediterranean flavors and ingredients, and I'm sure you will too! 

CRISPY MEDITERRANEAN BREAKFAST HASH
Yields: 1-2 servings

INGREDIENTS:
- 1 medium potato (any kind)
- half an onion, chopped
- 1 tomato, chopped
- salt, pepper, garlic powder 
- olive oil
- one tablespoon of butter
- 2 eggs
- feta cheese
- ground za'atar
- fresh za'atar (optional)
- arugula

TO MAKE:
1. Shred the (cleaned) potato with a box grater. Blot as much moisture out of the potatoes with paper towels as you can, using new paper towels as needed. 
2. Place the potatoes on a microwave-safe plate lined with paper towels. Microwave the shredded potatoes for 2 minutes. This gives the potatoes a headstart in the cooking process. 
3. Place a skillet on the stove on medium heat. Drizzle some olive oil and melt the tablespoon of butter. Add the potatoes and cook them for about 3 minutes. Add the onions and cook until caramelized (about 10 minutes). 
4. Add the tomatoes and cook them down until their juices begin to release. Add the salt, pepper, and garlic powder. At this point, give everything a stir and flatten all the ingredients into a flat, uniform circle in the skillet using your spoon or spatula. Cook for 5 minutes or until potatoes start to brown. 
5. Using the back of a spoon, make two indents in the hash. Carefully crack an egg in each indent. Cover the skillet and cook until the eggs are cooked to your preference (I like my eggs runny, but I'd say cook for 7-9 minutes).
6. Remove the cover and crumble feta cheese over the whole hash. I like to sprinkle the cheese close to the eggs.
7. Top with fresh arugula and the za'atar. Enjoy!

I hope you give this a try! Don't forget to subscribe and follow me on Instagram (@bakedbylaila)!