Asparagus-Potato Hash With Goat Cheese and Eggs

By Lidey Heuck

Updated March 11, 2021

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 1
Total Time
30 minutes
Rating
5(758)
Comments
Read comments

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into ½-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 3 tablespoons olive oil, plus more as needed

  • 1 ¼ pounds Yukon Gold or red new potatoes, scrubbed and diced into ½-inch pieces

  • Kosher salt and black pepper

  • ½ large fennel bulb, diced into ½-inch pieces (about 1 cup), fennel fronds reserved

  • 1 leek, trimmed, halved lengthwise and sliced ¼-inch thick (about 1 cup chopped leeks)

  • ½ pound asparagus (10 to 12 spears), trimmed and cut into ½-inch pieces

  • 1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)

  • 4 large eggs

  • 3 tablespoons crumbled plain goat cheese

  • 1 tablespoon chopped fresh dill, mint or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 190 milligrams cholesterol; 327 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 6 grams fiber; 720 milligrams sodium; 13 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with ½ teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.

  2. Step 2

    Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.

  3. Step 3

    Add the asparagus, along with ½ teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.

  4. Step 4

    Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.

  5. Step 5

    Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don’t overcook.)

  6. Step 6

    Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
758 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

kerry

Really good weeknight supper, with lots of flexibility. Added grilled corn kernels, used feta and shallots because I had them on hand. Used red potatoes and they needed at least 30 minutes cooking time to be tender. Lemon and dill really brightened the dish.

Rebecca S

Made it with frozen hash browns (shredded potatoes) and shallots. Used sharp cheddar cheese. Served it with hot sauce. Loved it!

Natalie

Added sausage, which I cooked first in the same pan then set aside while I cooked the veggies. I added it back in before adding in the eggs. I forgot the goat cheese at the end, but it was good without it. I will be sure to remember it next time and compare. This was a tasty, easy weeknight meal. Will be making it again!

PBS

This recipe needs a lot of help as written, it was bland and messy. Sauteing the potatos resulted in a mess in the bottom of the pan requiring multiple deglazings to prevent burning, before the potatatos were anywhere near cooked. I would suggest following Kenji's crispy potatoes recipe (boil then roast in oven), and adding a lot of garlic/onion powder, smoked paprika or other spices to up the flavor.

GS

Omitted the fennel and added 1 tsp of ground cumin and 1/2 tsp of smoked paprika while browning the leeks. In summer I might try this with red bell peppers and baby spinach in place of asparagus, sautéing them first before adding them to the leeks and potatoes. I crumbled a mix of goat cheese and feta over the hash after slipping the eggs into their nests, so that the cheese could melt a bit into the potatoes.

Elayna

Delicious, easy, and versatile. personally added red pepper for sweetness and color.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.