Shishito pepper potato hash with fried eggs
Indulge in the exquisite flavors of shishito peppers and potatoes, perfectly combined in a delectable hash. Topped with savory fried eggs for a delicious twist.
Ingredients:
- 450g small red new potatoes, scrubbed (about 10)
- 450g shishito peppers, stemmed and left whole
- 2/3 cup shredded Jack cheese (about 90g)
- 1 cup sliced scallions
- 3/4 teaspoon kosher salt, plus more to taste
- 3 tablespoons unsalted butter, divided
- 4 large eggs
- Dressed salad greens, for serving
- Hot sauce, for serving
Instructions:
- Steam the potatoes in a large pot with a steamer basket until they are soft, which should take around 20 minutes. Once they're ready, transfer the potatoes to a large bowl and wait until they cool down a bit. Use your hands to gently crush the potatoes. Then, add the shishitos, cheese, scallions, and 3/4 teaspoon of salt to the bowl. Mix everything together carefully using a wooden spoon.
- In a large nonstick pan on medium heat, melt 1 tablespoon of butter. Put the potato mixture in the pan and cook. Flip it occasionally until the cheese is melted, peppers are tender, and everything turns a nice golden brown color. This should take about 10 minutes. Take it out of the pan and distribute it among four plates.
- Clean the pan and put the remaining 2 tablespoons of butter in it. Heat it on medium-high. Crack the eggs into the pan and fry them until they are done the way you like. Put the fried eggs on top of the hash. Serve it right away with some greens and hot sauce.
Summary:
- Calories: 1383 kcal
- Fat: 81 g
- Protein: 62 g
- Carbs: 110 g
- Potassium: 3387 mg
- Magnesium: 220 mg