Shishito Pepper Potato Hash with Fried Eggs

Ingredients for Shishito Pepper Potato Hash with Fried Eggs

• 450g small red new potatoes, scrubbed (about 10)

• 450g shishito peppers, stemmed and left whole

• 80g shredded Jack cheese (about 90g )

• 160g sliced spring onions

• 3/4 teaspoons kosher salt, plus more to taste

• 3 tablespoons unsalted butter, divided

• 4 large eggs

• Dressed salad greens, for serving

• Hot sauce, for serving

In a large pot fitted with a steamer basket, steam the potatoes until tender, about 20 minutes. Transfer potatoes to a large bowl until cool enough to handle. Using the palms of your hands, gently smash the potatoes. Add the shishitos, cheese, spring onions, and 3/4 teaspoons salt to the bowl and, using a wooden spoon, mix gently to combine.

In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Add potato mixture and fry, flipping once or twice, until cheese is melted, peppers are soft, and mixture is golden brown, about 10 minutes. Remove from pan and divide among four plates.

Wipe out the skillet and heat the remaining 2 tablespoons butter over medium-high heat. Crack in the eggs and fry to desired doneness. Top hash with fried eggs and serve immediately with greens and hot sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.