Bowery Basil Potato Hash with Fried Eggs

Prep: 15 minutes | Cook: 20 minutes Serves 4

Fresh basil adds a fragrant pop to this breakfast classic of crispy potatoes with fried eggs.

  • 1 tablespoon unsalted butter
  • 4 tablespoons extra virgin olive oil, divided
  • 2 medium russet potatoes, scrubbed and diced
  • 1 medium brown onion, diced
  • 1 red bell pepper, diced
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • Bowery Basil, 1.25 oz. leaves picked
  • 4 large eggs
Recipe Preparation
  1. In a medium skillet over medium high heat, melt butter and 2 tablespoons of olive oil until butter begins to foam.
  2. Add potatoes and cook, stirring occasionally, until potatoes begin to soften and caramelize, about 8 to 10 minutes.
  3. Add diced onion and bell pepper and cook for another 5 minutes until onions are translucent.
  4. Season with salt and pepper. Fold in half of the basil leaves into the potato hash. Remove from heat and set aside.
  5. In a separate pan, add remaining 2 tablespoons of olive oil over medium high heat and crack in the eggs. Cook until the whites have set and the edges are crispy.
  6. Serve the hash with a fried egg on top of each portion and garnish with fresh basil leaves.