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Onion Ring Chips Breakfast Hash: Eggs & Potatoes Delight

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This hearty breakfast hash combines crispy onion ring chips with golden-brown potatoes and perfectly cooked eggs for a delightful morning meal. It’s a comforting dish that brings together textures and flavors in every bite.

Ingredients

Scale
  • 4 medium-sized russet potatoes (about 2 pounds), diced into 1/2-inch cubes
  • 1 large onion, thinly sliced
  • 1 cup of onion ring chips (store-bought or homemade)
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 green onions, chopped (for garnish)
  • Hot sauce (optional, for serving)

Instructions

  1. Begin by heating a large skillet over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Wait until the butter is melted and starts to bubble, which should take about 1 minute.
  2. Add the diced russet potatoes to the skillet. Stir frequently, ensuring they are evenly coated in the oil and butter. Cook for about 10 minutes, or until they start to brown and soften. You’ll know they’re ready when the edges turn golden and a fork easily pierces through.
  3. Once the potatoes are tender, add the thinly sliced onion to the skillet. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine all the flavors. Cook for an additional 5-7 minutes, or until the onions are translucent and slightly caramelized. Avoid overcrowding the pan, as this may steam the vegetables instead of browning them.
  4. While the potatoes and onions are finishing cooking, crack the 4 large eggs into a bowl and whisk until well combined. In a small section of the skillet, create a well in the potato and onion mixture and pour the eggs into it. Allow them to cook for about 3-4 minutes, gently stirring the edges with a spatula until the eggs begin to set but are still slightly runny in the center.
  5. Once the eggs are nearly cooked to your liking, fold them gently into the potato mixture. Cook for an additional minute until everything is heated through. Be careful not to overcook the eggs; they should remain soft and creamy.
  6. Finally, remove the skillet from the heat and fold in the 1 cup of onion ring chips. They will add an irresistible crunch to the dish. Serve immediately, garnished with chopped green onions and hot sauce if desired. Enjoy your hearty breakfast hash!

Nutrition

Keywords: For perfectly crispy potatoes, ensure they are cut into uniform 1/2-inch cubes. If you’re using a non-stick skillet, you can reduce the amount of oil and butter, but don’t skimp too much; you want that rich flavor and crisp texture. A common mistake is overcooking the eggs — aim for soft, slightly runny eggs that meld beautifully with the potatoes.

Find it online: https://mamablueberry.com/onion-ring-chips-breakfast-hash-eggs-potatoes-delight/