Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs

Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs

A great dish for a lazy weekend morning, it’s
the perfect combination of ingredients that will cure any ailment


  • 1/2 pound potatoes, diced into uniform ½ inch cubes
  • 1/2 medium white sweet onion, diced
  • 1 garlic clove, finely diced
  • 1-2 cubanelle peppers, diced into ½ inch cubes
  • 2 large eggs
  • ½ teaspoon Kosher salt
  • Freshly Ground Black Pepper
  • Olive oil
  • Chives or Parsley, chopped, for garnish


Place a large non-stick skillet or cast iron skillet over medium high heat. Add about 2 tbsp olive oil. When oil is hot, add potatoes and stir occasionally until potatoes start to brown. Add kosher salt and pepper. Add onions and continue mixing occasionally until potatoes start to crisp and onions start to color. Add peppers. Reduce heat to medium. Continue cooking stirring occasionally until potatoes are crispy and tender inside, onions are caramelized and peppers are soft.

Heat a second nonstick pan to medium high. Crack egg and cook to your liking. Spoon potato mixture onto plate. Top with fried egg and garnish with chopped chives or parsley.


Drink Pairing:

Freshly squeezed orange or grapefruit juice, or a spicy Bloody Mary, would go nicely with this home-style dish.


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