Potato hash gets a Mediterranean twist with this easy recipe! Crispy potatoes, asparagus, chickpeas, and tomatoes are loaded with big flavor thanks to a bold blend of spices.
Photo Credit: Ali Redmond
Potato hash may be mostly an American phenomenon, often associated with late-night diners. And while I’d never argue with crispy potatoes—or the ease of a one-skillet meal—to me it has always begged for a boost from the spices of my childhood.
In this simple recipe, warming Eastern Mediterranean-style spices make a comforting dish that much cozier. As a bonus, this 30-ish minute recipe will make your kitchen smell incredible!
I keep the Mediterranean vibes going with fresh tomatoes, parsley, and creamy feta cheese. I sometimes top the golden potatoes with a poached egg, but feel free to swap in a fried egg if poaching isn’t your thing. And, because the chickpeas give it a nice protein boost, it’s also satisfying all on its own.
- Potato Hash Recipe Ingredients
- How to Make Potato Hash
- What to Serve with Potato Hash
- More Breakfast Potato Recipes
- Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs Recipe
Potato Hash RecipeIngredients
With a well-stocked pantry , you only need a few fresh ingredients to make this potato hash recipe.
For the Potato Hash
- Yellow onion and garlic: Add savory-sweet depth to the potatoes. White onion, green onion, and shallot can all work in their place.
- Potatoes: Russet potatoes get nice and crispy, but you can use whatever variety you have on hand.
- Chickpeas: Add extra texture and protein. Substitute with white beans.
- Asparagus : Adds a sweet, grassy flavor. Swap in other quick-cooking seasonal vegetables, like snap peas, bell peppers, mushrooms, and baby broccoli.
- Extra virgin olive oil: Use a high-quality extra virgin variety.
- Seasoning: Allspice, za’atar, dried oregano, sweet or smoked paprika, and coriander give the potatoes a warming, bright, aromatic, and decidedly Mediterranean flavor. You can find all these vibrant spices and more at our shop , each of which I hand-selected for quality. Kosher salt and black pepper draw out the other flavors.
- Sugar: Just a pinch of sugar rounds out the savory flavor, but feel free to skip it if you’d like.
- Red onion: For garnish. Substitute with sliced green onions, chives, or shallots.
- Roma tomatoes: Substitute with other firm and flavorful varieties, like grape or cherry.
- Feta: Leave this off for a dairy-free option, or swap in goat cheese or grated Parmesan.
- Parsley: Fresh herbs are essential, but you can swap with other tender green options like basil, cilantro, mint, or dill.
For the Poached Eggs (optional)
- White vinegar: Makes the egg poaching water acidic, which causes the egg proteins to set more quickly. In other words, this helps you make beautiful poached eggs without them separating and becoming stringy.
- Eggs: Opt for large eggs if you can.
How to Make Potato Hash
To make hash, you simply cut small-ish cubes of potatoes so you can cook them fast and hot, which makes them beautifully golden and crispy. (Not to be confused with hash browns, which involve shredding the potatoes). Here’s the rundown:
- Optional: If you’re serving with poached eggs, fill a medium pot with water, set it over medium heat and bring it to a steady simmer, not a boil.
- Get your prep done. Chop 1 yellow onion, 1 red onion, 2 Roma tomatoes, and 2 garlic cloves. Cube 2 russet potatoes. Trim the thick woody stems off of 1 pound of asparagus, then slice into 1/4-inch pieces. Drain and rinse 1 (15-ounce) can of chickpeas.
- Soften the potatoes. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the yellow onion (save the red onion for garnish), garlic, and potatoes. Season with a big pinch of salt and pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender. (Some of the potatoes may gain a bit of a golden crust, which is good!)
- Poach the eggs. Meanwhile, add the white vinegar to the simmering water. Break the eggs into a bowl. Stir the simmering water gently to make a whirlpool, then carefully slide the eggs into the center. The egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs onto a clean kitchen towel to drain. Season with salt and pepper.
- Finish the potato hash. Stir in the chickpeas and asparagus. Season with 1 1/2 teaspoons ground allspice and 1 teaspoon each of za’atar, dried oregano, sweet or smoked paprika, and coriander. Stir in a pinch of sugar and a dash more salt and pepper. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly. Top and serve. Remove the potato hash from the heat and top with the red onions, tomatoes, feta, parsley, and the poached eggs. Serve immediately.
What to Serve with Potato Hash
With veggies, potatoes, and eggs, you have everything covered except the drinks! Coffee or black tea comes to mind, of course, but that’s certainly not your only option. For an added veggie-boost, how about beet juice with apples, carrots, and ginger? Or perhaps my favorite green juice with kale, celery, and cucumber for a refreshing way to start the day.
More Breakfast Potato Recipes
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Sweet Potato Breakfast with Eggs
Mediterranean Diet Recipes
Crispy Baked Hash Browns with Parmesan Cheese
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The Sweet Potato Hash Recipe I Make on Repeat
Breakfast
Easy Potato Omelet Recipe
Browse all Mediterranean recipes .
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Ingredients1x2x3x
For the Potato Hash
- ▢ Extra virgin olive oil
- ▢ 1 small yellow onion, chopped
- ▢ 2 garlic cloves, chopped
- ▢ 2 russet potatoes, cubed
- ▢ Kosher salt
- ▢ Black pepper
- ▢ 1 (15 ounce) can chickpeas, drained and rinsed
- ▢ 1 pound asparagus, trimmed and sliced into 1/4-inch pieces
- ▢ 1 1/2 teaspoons ground allspice
- ▢ 1 teaspoon za’atar
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon sweet or smoked paprika
- ▢ 1 teaspoons coriander
- ▢ 1 pinch sugar
- ▢ 1 small red onion, finely chopped
- ▢ 2 Roma tomatoes, chopped
- ▢ 1/2 cup crumbled feta
- ▢ 1 cup chopped fresh parsley, stems removed
For the Poached Eggs (optional)
- ▢ 1 teaspoon white vinegar
- ▢ 4 eggs
Instructions
- Optional: If you’re serving with poached eggs, fill a medium pot with water and set over medium heat. Bring to a steady simmer, not a boil. You will come back to this later.
- Soften the potatoes. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the onion, garlic, and potato, and season with a big pinch of salt and pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender. (Some of the potatoes may gain a bit of a golden crust, which is good!)
- Finish the hash. Stir in the chickpeas, asparagus, dried spices, sugar, and a dash more salt and pepper. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.
- Finish poaching the eggs. Meanwhile, add the white vinegar to the simmering water. Break the eggs into a bowl. Stir the simmering water gently to make a whirlpool, then carefully slide the eggs into the center. The egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs onto a plate lined with a clean kitchen towel or paper towel to drain. Season with salt and pepper.
- Finish and serve. Remove the potato hash from the heat and top with the red onions, tomatoes, feta, parsley, and the poached eggs. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
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Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs
Ingredients
For the Potato Hash
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 2 russet potatoes, cubed
- Kosher salt
- Black pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 pound asparagus, trimmed and sliced into 1/4-inch pieces
- 1 1/2 teaspoons ground allspice
- 1 teaspoon za’atar
- 1 teaspoon dried oregano
- 1 teaspoon sweet or smoked paprika
- 1 teaspoons coriander
- 1 pinch sugar
- 1 small red onion, finely chopped
- 2 Roma tomatoes, chopped
- 1/2 cup crumbled feta
- 1 cup chopped fresh parsley, stems removed
For the Poached Eggs (optional)
- 1 teaspoon white vinegar
- 4 eggs
Instructions
- Optional: If you’re serving with poached eggs, fill a medium pot with water and set over medium heat. Bring to a steady simmer, not a boil. You will come back to this later.
- Soften the potatoes. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the onion, garlic, and potato, and season with a big pinch of salt and pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender. (Some of the potatoes may gain a bit of a golden crust, which is good!)
- Finish the hash. Stir in the chickpeas, asparagus, dried spices, sugar, and a dash more salt and pepper. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.
- Finish poaching the eggs. Meanwhile, add the white vinegar to the simmering water. Break the eggs into a bowl. Stir the simmering water gently to make a whirlpool, then carefully slide the eggs into the center. The egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs onto a plate lined with a clean kitchen towel or paper towel to drain. Season with salt and pepper.
- Finish and serve. Remove the potato hash from the heat and top with the red onions, tomatoes, feta, parsley, and the poached eggs. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
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