Spinach Arugula Breakfast Hash is a hearty way to start your day with crispy golden potatoes, plenty of vegetables, garlic, and fried eggs.
Update: This recipe was originally published in 2017 and has been republished with all new photos
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I’m a big proponent of breakfast. I’ll never know how someone survives from dinner to lunch without a meal in between.
I go to bed thinking about my next meal and wake up ready for it. Also coffee. Mainly coffee.
But back to breakfast
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My favorite morning meal is usually hashish. I love it because it’s easy, plentiful, and there are no less than 1,001 ways to make it different.
This beautiful flavor pan is ready in less than 20 minutes. Our mornings tend to be crazy and that time is precious. A satisfying breakfast that I can prepare quickly is always good news for me!
This particular hash is full of vegetables. We need you, folks.
Did I mention that it has crispy potatoes and garlic? Need I say more?
Enjoy my spinach and arugula breakfast hash for breakfast, lunch or dinner (because why the hell not).
Forthis recipe you will need (the full list of ingredients and instructions are on the recipe card below):
- Olive oil
- Potatoes
- Onion
- Spinach and arugula mixture
- Eggs
- Some simple
seasonings Sauté the potatoes and onion in olive oil. The goal here is to get a beautiful golden color on those potatoes so that they have a little crunchy.
Once the potatoes have browned, add the spinach, arugula and garlic.
Finally, it’s time to create some space for the eggs, break them there, cover them and let everything cook until they are the way you like them. I like firm whites with liquid yolks, but you can cook your eggs for less or longer until you’ve reached that sweet spot.
Which potatoes are better at a hash?
I love it and use all kinds of potatoes, so feel free to use what you have. I prefer yellow or gold (you can tell by the color in the photos) because I enjoy its naturally buttery taste.
Can you add a protein to this hashish?
Adding sausage to hashish is always a good idea! I would recommend using a fully cooked sausage for dinner (like Applegate’s Chicken Apple or Sweet Italian Sausage). Simply cut it into semicircles and add it to the pan when your potatoes are halfway there.
Perfect Potato Tips
- Dice your potatoes to be 1/2 inch or 3/4 inch. The bigger your potato pieces, the more time they’ll need to cook, so don’t be too big.
- Be sure to cut those potatoes the same size. If some pieces are large, they will cook more slowly while their smaller pieces are overdone.
- Use a pan large enough so that your potatoes don’t fill the pan. You want as many potatoes as possible to touch the bottom surface of the pan. I always use a 12″ nonstick skillet when hashing.
- Don’t flip your potatoes too often. You want the potatoes that touch the bottom of the pan to have time to brown.
- But turn those potatoes around. While you can move potatoes too much, you can also move them too little. Stir occasionally so that all potatoes have a chance to rest on the bottom to brown.
- Don’t be afraid of higher heat. I cook my pan potatoes over medium-high heat. This temperature is high enough to brown my potatoes and make them tender fairly quickly. If you are cooking at medium or medium-low, you will find that your potatoes take a long time to cook and do not brown.
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