Golden Crispy Breakfast Hash with Perfectly Set Eggs
A Shatteringly Crisp Skillet Brunch with a Fiery Citrus Kick
What makes this the best crispy breakfast hash? The secret to a restaurant-quality hash is the par-boiling technique combined with Blazing Citrus Hot Sauce. Unlike many breakfast recipes that result in soggy, oily potatoes, our method involves a quick par-boil to break down surface starches before searing in a hot cast-iron skillet. By finishing with our vinegar-free Blazing Citrus Hot, you add a "Rich, Spicy, and Tangy" heat that cuts through the buttery egg yolks without making the potatoes mushy or sour.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy, & Tangy
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 31
Protein: 12g
Carbs: 38g
Fat: 13g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 lbs (900 g) Yukon Gold potatoes, cut into 1/2-inch cubes
2 tbsp (30 ml) Neutral oil (such as grapeseed or avocado)
1 medium Yellow onion, diced
1 large Red bell pepper (capsicum), diced
2 cloves Garlic, minced
1 tsp (5 ml) Smoked paprika
1 tsp (5 ml) Kosher salt
1/2 tsp (2.5 ml) Black pepper
4 large Eggs
1/4 cup (60 ml) Fresh cilantro (coriander), chopped
2 tbsp (30 ml) Blazing Citrus Hot Sauce
Ingredient Spotlight: Yukon Gold Potatoes
While Russet potatoes are great for mashing, Yukon Golds are the superior choice for a breakfast hash. Their medium-starch content allows them to hold their shape during the high-heat frying process, while their natural buttery flavor and thin skins mean you don't even have to peel them. This results in a more rustic, colorful, and flavorful dish with less prep work.
Heat It Up with Eleven Eleven Sauce To give your morning an energizing jolt, drizzle a spicy citrus hot sauce for tacos and breakfast items over the finished eggs. The Blazing Citrus Hot Sauce provides a bold, fiery heat that cuts through the richness of the egg yolks. This organic citrus infused hot sauce is vinegar-free, ensuring the bright fruit notes enhance the smoked paprika in the potatoes rather than making the dish taste sour.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for just 5 minutes. Drain thoroughly and pat dry with a clean kitchen towel. Pro-Tip: This par-boiling step breaks down the surface starch, creating more surface area for the oil to grab onto, which results in a much crispier potato.
Heat the oil in a large black cast iron skillet over medium-high heat. Add the potatoes in a single layer.
Cook the potatoes undisturbed for 5–6 minutes. Pro-Tip: Resist the urge to stir! Leaving the potatoes alone allows the Maillard reaction to occur, building that deep brown, crispy crust that makes the hash successful.
Add the onion and bell pepper to the skillet. Season with salt, pepper, and smoked paprika. Stir and cook for another 5–7 minutes until the vegetables are soft and the potatoes are golden on all sides.
Stir in the minced garlic and the Eleven Eleven Sauce, cooking for just 1 minute until fragrant.
Use a spoon to make four small wells in the hash. Carefully crack one egg into each well.
Cover the skillet with a lid and cook for 3–5 minutes, or until the egg whites are set but the yolks are still runny.
Remove from heat, garnish with fresh cilantro (coriander), and serve immediately.
Tips & Variations:
Make it Smokier: Add 1/2 cup (120 ml) of diced chorizo or smoked bacon to the skillet at the same time as the onions. The rendered fat from the meat will season the potatoes even further, adding a rich, smoky depth that pairs beautifully with the Blazing Citrus heat.
Regional Swap (Mexican-style): Top the finished hash with sliced avocado, a dollop of sour cream, and crumbled cotija cheese. This transformation turns the dish into a vibrant breakfast "chilaquiles" style hash that is perfect for a festive brunch.
Tacos and Bowls: If you have leftover hash, it makes a world-class filling for breakfast burritos. Simply scramble the eggs into the potato mixture the next morning and wrap it in a warm flour tortilla with extra hot sauce.
Prevent Sogginess: Never crowd the pan. If your skillet is too small for 2 lbs of potatoes, cook them in two batches. Crowding causes the potatoes to release steam against each other, which results in a soft, boiled texture rather than a crisp fry.
Instant Pot: You can "par-cook" the potatoes by steaming them on a trivet for 1 minute with a quick release. This replaces the boiling step and keeps the potatoes perfectly firm for the final sear in the skillet.
Other Users Suggest:
Replacing: The Yukon Gold potatoes with sweet potatoes.
New Measurement: 2 lbs (900 g) of cubed sweet potatoes.
Why: It adds a natural sweetness and higher vitamin A content, creating a beautiful color contrast with the red peppers.
Replacing: The whole eggs with a tofu scramble.
New Measurement: 14 oz (400 g) of firm tofu, crumbled.
Why: This creates a high-protein vegan version of the hash that still absorbs all the smoky and spicy flavors of the marinade.
Storage, Reheat & Freeze:
Storage: Store the hash (without the eggs) in an airtight container for up to 3 days.
Reheat: Sauté in a hot skillet for 4–5 minutes to bring back the crispiness; avoid the microwave as it will make the potatoes soft.
Freeze: You can freeze the cooked potato and veg mixture for up to 2 months; simply reheat from frozen in a pan before adding fresh eggs.
People Also Ask
How do I get my breakfast potatoes crispy instead of soggy? The two most important factors for crispy potatoes are removing moisture and high heat. Always pat your potatoes dry with a kitchen towel after par-boiling. Once they hit the skillet, resist the urge to stir! Let them sit undisturbed for at least 5 minutes to allow the "Maillard reaction" to create a deep, golden crust. If you crowd the pan or stir too often, the potatoes will steam rather than fry.
Can I make breakfast hash without vinegar-based hot sauce? Absolutely. Many people find that traditional vinegar-based hot sauces make breakfast potatoes taste too acidic or "pickled." Eleven Eleven Blazing Citrus Hot is completely vinegar-free, using fresh grapefruit and lemon juice for a bright, tangy lift. This enhances the natural earthiness of the Yukon Gold potatoes and the smokiness of the paprika without an overwhelming vinegar bite.
What are the best potatoes to use for a skillet hash? While many recipes suggest Russets, Yukon Gold potatoes are actually the superior choice for a breakfast hash. They have a medium starch content that allows them to hold their shape during high-heat frying, ensuring they don't turn into mashed potatoes in the pan. Plus, their thin skins crisp up beautifully, meaning you can skip the peeling process for a more rustic texture.
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