Hash with Runny Eggs — ross cooks things — Ross Yoder

Is there anything better than a breakfast hash? Probably not.

When I’m exhausted and hangry (possibly hungover, too?) an easy, one-skillet hash with creamy-crispy potatoes and soft cooked eggs is all I want to eat. Maximum flavor, minimal work.

Let’s walk through why this is so easy, shall we?

To start, I’m pretty sure this recipe consists of ingredients you already have in your kitchen. And if you don’t already keep potatoes and onions at the ready, it’s time to reconsider that. So cheap! So many possibilities! I use red onions here, but if you only have yellow or white onions — or even shallots — that’ll be equally delish. I’m a major fan of the extra oomph and bite from the jammy red onions in concert with the rich, pillowy potatoes, but any onion will do.

Another easy hash hack: don’t peel your potatoes! Seriously, don’t do it! Unless you have an actual aversion to potato skins, which is totally a legit thing, scrubbing ‘em clean and chopping ‘em up with the skins on saves you a whole lotta time (and vitamins + minerals + fiber + all that boring stuff).

To complete the easy breakfast trifecta: you only need one skillet. I don’t know about y’all, but I live in New York City — which translates to “my kitchen sink is the size of a large glass of water,” thus I reallllllly hate doing dishes. This entire meal cooks up in the same pan you’ll eventually serve it in, which sounds pretty dreamy to me. No shade if you eat it straight out of the skillet, too.

While I can’t legally promise that this easy breakfast hash will cure your hangover or make all your dreams come true, I can promise that it will make your morning at least a little bit happier. And really, what’s more important than that?