Easy Potato Hash For Two

I want to take a moment and say a huge THANK YOU to all of you who take the time to read and comment on my blog. I’ve definitely had moments of doubt since starting this blog, wondering if anyone out there cares at all what I’m writing about, and you all make the whole thing worthwhile. So thank you. And I hope you’re managing in these intense and crazy times. It’s been hard for me…cabin fever is starting to set in seriously, but the blog helps a bit.

If you haven’t completely lost track of time at this point (and there’s no judgement if you have) you’ll know that next Sunday is Easter. For those of us who celebrate, we won’t be able to go to Mass or have large family gatherings like we usually do. I usually visit my family for Easter, but not this year. However we can still have Easter brunch if we want and that’s where today’s recipe comes into play.

Easy Potato Hash For Two is a quarantine-friendly Easter brunch dish! I got the recipe from America’s Test Kitchen and it’s been in steady rotation at home ever since. It’s flexible too – you can try different root vegetables, different types of onions of alliums, increase the spice level, or throw in fresh herbs. I’m thrilled to be sharing one of my favorites with you!

Other Easter brunch inspiration:

Did you try this recipe? Leave a comment and let me know how it went!

I highly recommend mixing equal parts white potatoes (Irish, russet, Yukon, whatever you got) with sweet potatoes. I was expecting an orange-fleshed sweet potato but when I peeled it, I was surprised to find that I actually bought a purple-skinned, white-fleshed sweet potato. The taste is still great if you make this mistake! The recipe is intended for two and is best when made to order.

Prep the vegetables and then shortcut the potato cooking process by microwaving the potatoes to soften them.

Idaho and white sweet potato after microwaving until soft.

Next, sauté onion and garlic in skillet. Add spices and the potatoes. Press the potatoes into one layer on the skillet and then flip every few minutes until brown.

Make some two holes in the potatoes and cook two eggs in each hole. Sprinkle fresh herbs such as parsley on top. I like to eat it directly out of the skillet!

Easy Potato Hash For Two

2 servings. 35 minutes.


  • 6 ounces white potatoes (Irish, russet, Yukon, etc), peeled and chopped into 1/4″ cubes
  • 6 ounces sweet potato, peeled and chopped into 1/4″ cubes
  • 1 tablespoon olive oil, divided
  • salt and pepper, to taste
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon thyme
  • 3 tablespoons heavy cream
  • 1/4 teaspoon hot sauce
  • 4 eggs
  • 2 tablespoons fresh parsley, chopped


  • Large skillet
  • Spatula
  • Microwave-safe bowl
  • Vegetable peeler


  1. Mix all potatoes in microwave-safe bowl with half the olive oil and a pinch of salt and pepper. Microwave in a covered bowl until potatoes are soft and translucent, about 8 minutes, stirring halfway through.
  2. Meanwhile heat the remaining olive oil in a skillet over medium-high heat. Add onion and cook until translucent, 5-7 minutes.
  3. Add garlic, chili powder, and thyme and cook for 30 seconds. Stir in hot potato mixture, heavy cream, and hot sauce.
  4. Use a spatula to pack the potatoes into one layer in the skillet. Cook for two minutes, then flip in sections. Cook for another two minutes and flip again. Continue until potatoes are browned on both sides, 6-8 minutes.
  5. Remove the skillet from heat. Make two holes in the potatoes. Crack two eggs into each hole. Cook covered on low heat for 5-10 minutes, until white is set but yolk is runny (or to preference). Add salt and pepper to taste. Serve hot.

4 Comments Add yours

  1. subachelva says:

    I forgot it was Easter this weekend until a work colleague reminded me that it was a 4-day week! Hope you are well and have a great Easter 🐣

    Liked by 1 person

    1. It’s easy to lose track these days! Have a great Easter!

      Liked by 1 person

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