The Ultimate Mediterranean Bowl
March 28, 2018
Israeli Pasta Salad
April 12, 2018

Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

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!

Here is the recipe for today’s Mediterranean Potato Hash:

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
Yield: 4
Category: Breakfast
Cuisine: Mediterranean


  • Olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 russet potatoes, diced
  • Salt and pepper
  • 1 cup canned chickpeas, drained
  • 1 lb baby asparagus, hard ends removed, chopped into 1/4 inch pieces
  • 1 1/2 tsp ground all-spice
  • 1 tsp Za’atar
  • 1 tsp dried oregano
  • 1 tsp paprika or hot 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


  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!