Potato Hash with Asparagus, Chickpeas, and Feta and Poached Eggs

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. 

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.