Black Pepper Potato and Egg Breakfast Hash

Intro

A good breakfast hash depends on restraint: properly browned potatoes, onions that turn sweet rather than burnt, and eggs added only once the pan already tastes complete. Black pepper sauce gives the dish backbone and heat without burying the potatoes under a heavy glaze.

Ingredients

• For the hash: 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes, 2 tbsp neutral oil, 1 small onion diced, 1/2 red bell pepper diced, 2 scallions sliced, kosher salt
• For the eggs: 4 large eggs
• For the sauce: 2 1/2 tbsp black-pepper-sauce, 2 tbsp water
• To finish: chopped parsley or cilantro, extra cracked black pepper if desired

Instructions

1. Rinse the potatoes briefly, then dry them well with a towel. Removing surface starch and moisture helps them brown instead of sticking and steaming in the pan.
2. Heat a large skillet over medium-high heat and add the oil. Add the potatoes in a single layer and let them cook undisturbed for 4 to 5 minutes before turning. Continue cooking, turning every few minutes, until they are deeply golden on several sides and nearly tender, about 12 to 15 minutes total.
3. Add the onion and bell pepper and season lightly with salt. Cook for 3 to 4 minutes until the onion softens and picks up a little color. Stir together the black pepper sauce and water, pour it into the pan, and toss so it reduces onto the potatoes rather than sitting at the bottom.
4. Once the potatoes are glossy and fully tender, make 4 wells in the hash and crack an egg into each one. Lower the heat to medium-low, cover, and cook for 3 to 5 minutes until the whites are set but the yolks still have some movement.
5. Finish with scallions and herbs and serve immediately. The hash should be peppery and savory, with enough crisp potato left to contrast the soft eggs.

Why This Works

Building the hash completely before adding the eggs ensures the potatoes are browned and properly seasoned first, so the finished skillet tastes layered rather than rushed.