Hash is one of my favorite breakfast/brunch meals and it definitely has to be served with a perfectly runny yolk egg. The Dijon mustard in this recipe elevates the hash beyond the tried and true diner style breakfast potatoes and pairs incredibly well with the creamy egg yolk. I will be stirring mustard into my potato hash forever now. This would also make for a nice weeknight dinner as well.
Sunny Side Egg with Dijon Potato Hash
1 farm fresh Egg
1 cup chopped Red Potatoes, skins on
1/2 Sweet Onion, diced
1 tbsp Dijon Mustard, or to taste
2 tsp EVOO, divided
Salt and Pepper to taste
Garnish: Sweet Basil, or fresh herb of choice
In a cast iron skillet over med high flame, add the oil and heat until shimmering. Add the onions next and saute until golden, about 5 minutes. Add in the potatoes and cook until fork tender, 10 to 15 minutes stirring occasionally.
While the potatoes cook, heat a nonstick skillet over low flame. Add in the oil and heat until warmed. Carefully crack the egg into the pan and cook the egg until the edges are crisp and the whites are just set, about 3 to 4 minutes or cook the egg to your preference. Turn off flame.
Once the potatoes are tender, stir in the Dijon mustard, taste, and adjust salt and pepper as needed. Serve immediately topped with the Sunny Side Egg and chopped fresh Sweet Basil.