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Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

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This Mediterranean potato hash is another one-skillet recipe with diced potatoes, asparagus, chickpeas…and more!  All dressed in Mediterranean spices and topped with poached eggs. P.S. Comes together in 25 minutes or less!

Potato Hash with poached eggs on top

Many of us, in fact the majority of North Americans, start our days with a cold bowl of cereal or a quick something on-the-go. No judging here! Let’s face it, our mornings start early and they go way too fast.

I like to change things up, but the most I’ve been able to add to a weekday breakfast is a Greek yogurt of sorts or a quick poached egg for a little protein. Only on the weekends am I able to do the Mediterranean breakfast thing– a table spread with a variety of small plates, anything from sliced fresh vegetables, an assortment of cheeses to hummus and homemade falafel. Often times, when I want to keep my kitchen cleanup to a minimum, I just stick with a breakfast skillet like today’s Mediterranean potato hash.

Mediterranean Potato Hash in skillet with toppings and broken poached egg

To start with, small diced potatoes are tossed in olive oil with onions and garlic. Then I build the potato hash from there adding chickpeas, a vegetable in season, like asparagus, and some Eastern Mediterranean spices. I top the cooked potato hash with fresh herbs, tomato, feta and poached eggs.

I found this helpful video for how to poach eggs. I poached my eggs all in one medium-pot, as you’ll see in the step-by-step tutorial.They were not perfect but still delicious!

Close-up of potato hash and the various colorful ingredients

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Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

★★★★★

5 from 7 reviews

  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 minutes
  • Yield: serves 4 1x
Print Recipe

Description

Mediterranean breakfast potato hash with Asparagus, chickpeas and poached eggs on top. A flavorful and nutrition-packed meal to kick-start your day.

Scale

Ingredients

  • Private Reserve extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 russet potatoes, diced
  • Salt and pepper
  • 1 cup canned chickpeas, drained and rinsed
  • 1 lb baby asparagus, hard ends removed, chopped into 1/4 inch pieces
  • 1 1/2 tsp ground allspice
  • 1 tsp Za’atar
  • 1 tsp dried oregano
  • 1 tsp sweet paprika or smoked paprika
  • 1 tsp coriander
  • Pinch sugar
  • 4 eggs (to be poached)
  • Water
  • 1 tsp White Vinegar
  • 1 small red onion, finely chopped
  • 2 Roma tomatoes, chopped
  • 1/2 cup crumbled feta
  • 1 cup chopped fresh parsley, stems removed

Instructions

  1. Heat 1 1/2 tbsp olive oil in a large cast-iron skillet. Turn the heat to medium-high and add the chopped onions, garlic and potatoes. Season with 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!)
  2. Add the chickpeas, asparagus, a dash more salt and pepper and the spices. Stir to combine. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.
  3. Meanwhile, bring a medium pot of water to a steady simmer and add 1 tsp vinegar. Break the eggs into a bowl. Stir the simmering water gently and carefully slide the eggs in. The egg whites should warp around the yoke. Cook for 3 minutes exactly, then remove the eggs from the simmering water and onto kitchen towel to drain briefly. Season with salt and pepper.
  4. Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!

Notes

  • Category: Breakfast
  • Method: Stove top
  • Cuisine: Mediterranean

Keywords: Potato Hash, hearty breakfast hash, potato hash with poached eggs, poached eggs, Mediterranean potato hash

Step-by-step tutorial for this Mediterranean Potato Hash

Heat 1 1/2 tbsp olive oil in a large cast-iron skillet. Turn the heat to medium-high and add the chopped onions, garlic and potatoes. Season with 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 brown crust, which is good!)
Add the chickpeas, asparagus, a dash more salt and pepper and the spices. Stir to combine. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.

Ingredients of hash cooking in skillet. Onions, garlic, potatoes, chickpeas, asparagus, a dash more salt and pepper and the spices.

Ingredients of potato hash cooking in skillet
Meanwhile, bring a medium pot of water to a steady simmer and add 1 tsp of vinegar. Break the eggs into a shallow bowl. Stir the simmering water gently and carefully slide the eggs in. The egg whites should warp around the yoke. Cook for 3 minutes exactly, then remove the eggs from the simmering water and onto kitchen towel to drain briefly (important to drain the eggs). Season with salt and pepper.

Four raw eggs with egg whites in bowl

Eggs being poached in a pot of boiling water
Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!

Mediterranean Potato Hash garnished with feta cheese and parsley

Close-up of Potato Hash ready to be served

A couple more Mediterranean Breakfast Recipes:

Easy Egg Casserole, Mediterranean-Style 

Shakshuka: Eggs poached over a Bed of Tomatoes and Green Peppers

 

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Mediterranean Potato Hash Recipe | The Mediterranean Dish. An easy breakfast hash with potatoes, chickpeas, asparagus, tomatoes and Mediterranean spices and fresh herbs. Comes together in less than 30 mins. See the step-by-step today on The Mediterranean Dish.

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  1. Jim Thrien says

    December 15, 2018 at 6:45 am

    I hate chickpeas, however they are an integral part of this recipe and blend in well with the other ingredients while adding a boost of protein. This breakfast punches you in the face with a very good morning and sets you off on your day. Five stars!

    ★★★★★

    Reply

  2. Kaylee says

    December 2, 2018 at 3:42 pm

    This yummy recipe has become a house hold favorite and is a requested dish now 🙂 thank you for all your hard work! Keep it ☝!

    ★★★★★

    Reply

  7. Sarah says

    September 6, 2017 at 8:33 am

    Don’t have a cast iron skillet right now as I have recently moved. Only have a 2 burner stove top. Is it possible to cook the potatos using a regular pan, or would I need to boil them first?

    Reply

  8. Brad says

    August 7, 2017 at 11:59 pm

    Just wanted to say that I found your sight looking for an authentic shakshuka recipe and then I found this recipe. This recipe is aces and a perfect breakfast for a group using my two large cast iron skillets. I had some mushrooms in the fridge so I added them and some spicy peppers for heat. Everyone loved it with the taboon bread so now I have another recipe sight to use!

    ★★★★★

    Reply

  9. Ayida says

    January 17, 2017 at 4:40 pm

    Hi there! I just landed here because I am starving and the only things edible in my fridge are feta cheese, potatoes and bell peppers…This is the perfect recipe for my cravings right now. I’m off to the kitchen, thank you for the recipe!

    Reply