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.

And if you’re wondering how to poach eggs, check out my open faced sandwich recipe which covers my favorite method. Remember: even if they’re not picture-perfect they’ll still be delicious!

If you love this hash, don’t miss my sweet potato version.  Another healthy and filling breakfast to add to your rotation!

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Blanched Asparagus with Mediterranean Salsa

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Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

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4.9 from 10 reviews

• Author: The Mediterranean Dish
• Total Time: 24 minutes
• Yield: serves 4

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Description

Mediterranean breakfast potato hash with Asparagus, chickpeas and poached eggs on top. A flavorful and nutrition-packed meal to kick-start your day.

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Ingredients

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• Private Reserve extra virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 2 russet potatoes, diced
• Salt and pepper
• 1 cup canned chickpeas, drained and rinsed
• 1 lb baby asparagus, hard ends removed, chopped into 1/4 inch pieces
• 1 1/2 tsp ground allspice
• 1 tsp Za’atar
• 1 tsp dried oregano
• 1 tsp sweet paprika or smoked 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

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Instructions

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!

Notes

• Recommended for this recipe: Private Reserve Greek extra virgin olive oil. SAVE! Try our Greek olive oil bundle! 
• Recommended for this recipe from our all-natural spice collection: Allspice, Za’atar, Sweet Paprika, and Coriander.
• SAVE! Try our Ultimate Mediterranean Spice Bundle or Create your own 6-pack from our all-natural or organic spice collections!
• Visit our store to browse our spices, olive oils and bundles!

• Prep Time: 10 mins
• Cook Time: 14 mins
• Category: Breakfast
• Method: Stove top
• Cuisine: Mediterranean

Step-by-step tutorial for this Mediterranean Potato Hash

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 brown crust, which is good!)
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.

Meanwhile, bring a medium pot of water to a steady simmer and add 1 tsp of vinegar. Break the eggs into a shallow 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 (important to drain the eggs). Season with salt and pepper.

Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!

A couple more Mediterranean Breakfast Recipes:

Easy Egg Casserole, Mediterranean-Style 

Shakshuka: Eggs poached over a Bed of Tomatoes and Green Peppers

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