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 breakfast potato hash with Asparagus, chickpeas and poached eggs on top. A flavorful and nutrition-packed meal to kick-start your day.
Author: The Mediterranean Dish
Prep Time: 10 mins | Cook Time: 14 mins | Total Time: 24 minutes