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!
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.
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!
Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs
-
Prep Time: 10 mins - Cook Time: 14 mins
- Total Time: 24 minutes
-
Yield: 4 -
Category: Breakfast -
Cuisine: Mediterranean
Print Recipe
Pin RecipeDescription
Mediterranean breakfast potato hash with Asparagus, chickpeas and poached eggs on top. A flavorful and nutrition-packed meal to kick-start your day.
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
- 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!)
- 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.
- 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.
- Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!
Notes
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil. SAVE! Try our Greek olive oil bundle!
- Recommended for this recipe from our all-natural spice collection: Allspice, Za’atar, Sweet Paprika, and Coriander. SAVE! Try our Ultimate Mediterranean Spice Bundle or Create your own 6-pack from our all-natural or organic spice collections!
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.
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.
Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!
A couple more Mediterranean Breakfast Recipes:
Easy Egg Casserole, Mediterranean-Style
Shakshuka: Eggs poached over a Bed of Tomatoes and Green Peppers
Disclaimer: As an Amazon affiliate, I receive a small credit when you make a purchase within 24 hours of clicking a link provided here. Please know, I only recommend high quality products that are competitively priced or hard to find elsewhere. If you are looking for a product not highlighted here today, please browse Amazon via this link. Thank you for your support.
Lulynn says
Could you substitute sweet potatoes instead of russets?
Suzy Karadsheh says
That would work perfectly here Lulynn!
Maria says
This was absolutely delicious! Thank you so much for the recipe.
★★★★★
Suzy Karadsheh says
Wonderful, Maria! So glad you enjoyed it!
Rachel says
This was so good! My husband and I loved it! Amazing!
★★★★★
Suzy Karadsheh says
Awesome, Rachel! Thanks for giving it a try!
Sarah says
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?
Suzy Karadsheh says
Sarah, if you have any other kind of skillet or pan, it should work here too! Enjoy!
Brad says
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!
★★★★★
Suzy Karadsheh says
Brad, so glad you found our site! Thank you for taking the time to share your feedback!!! Hope you’ll be trying many more recipes 🙂
Ayida says
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!
Suzy Karadsheh says
Wonderful, Ayida! Welcome to The Mediterranean Dish. I hope you’ll find more recipes to try!
IGOR @ COOKING THE GLOBE says
Made this yesterday and loved every bite. Thanks for the recipe!
★★★★★
Suzy Karadsheh says
Great to hear it Igor! Thank you so much for stopping in.
Brianna says
On my gosh. I would eat this for dinner! Looks delicious. Plus, I’m a sucker for all things potato.
Suzy Karadsheh says
Hey, I won’t judge ya if you make it for dinner…it’s really quite filling. Enjoy!
Maureen | Orgasmic Chef says
This is true comfort food for me. I would eat this any time of the day. It’s wonderful!
★★★★★
Suzy Karadsheh says
Isn’t it though, Maureen?! Thanks so much for stopping in, friend. So glad to see you here.
mila furman says
I love this!!! And those eggs are poached so perfectly!!! And the brightness of the dish would entice everyone’s appetites!!!
Suzy Karadsheh says
Thank you, love! I’m so glad you like this dish.
Mary @ LOVE the secret ingredient says
Love the vibrant colors and seasonings on this. Sounds like an amazing weekend breakfast for the family to wake up to!
Suzy Karadsheh says
Hi Mary! Thank you for stopping in. I’ll be eager to hear if you try this recipe!