Greek Cowboy Hash and Eggs Recipe

Serving: 4-6 people
Cooking Time: 35 minutes

Ingredients

For the Hash Base:

• 2 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
• 8 oz Greek-style sausage or lamb sausage, casings removed
• 1 large red onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced

For the Greek Elements:

• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup sun-dried tomatoes, chopped
• 4 oz feta cheese, crumbled
• 1/4 cup fresh oregano leaves
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

For the Eggs and Finishing:

• 6 large fresh eggs
• 1/4 cup olive oil (divided)
• 2 tablespoons butter
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes

For Garnish and Serving:

• Extra crumbled feta
• Fresh herb sprigs
• Lemon wedges
• Crusty bread or pita
• Greek yogurt (optional)

Ingredients

Prepare the Potatoes

Wash and dice potatoes into uniform 1/2-inch cubes, leaving skin on for texture and nutrients. Pat potatoes completely dry with paper towels – this is crucial for achieving crispy edges. Season with salt and pepper.

Start the Hash Base

Heat 2 tablespoons olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add diced potatoes in a single layer, avoiding overcrowding. Cook without stirring for 4-5 minutes until golden brown and crispy on one side, then flip and continue cooking for another 4-5 minutes. Remove potatoes and set aside.

Cook the Sausage

In the same skillet, add crumbled sausage and cook over medium heat, breaking it up with a spoon, for 5-6 minutes until browned and cooked through. The rendered fat will add incredible flavor to the hash. Remove sausage and set aside with potatoes.

Build the Vegetable Base

Add remaining olive oil to the skillet. Add diced onion and cook for 3-4 minutes until softening. Add red and yellow bell peppers, cooking for 4-5 minutes until they begin to caramelize. Add minced garlic and cook for another minute until fragrant.

Combine and Season

Return cooked potatoes and sausage to the skillet, mixing gently with the vegetables. Add sun-dried tomatoes, Kalamata olives, smoked paprika, and red pepper flakes. Season with salt and pepper, then cook for 3-4 minutes, allowing all flavors to meld together.

Add Fresh Herbs

Stir in fresh oregano, dill, and parsley, reserving some for garnish. The herbs should be bright and fragrant, adding a fresh Mediterranean aroma to the hearty hash.

Create Wells for Eggs

Using a spoon, create 6 wells in the hash mixture. Add small pieces of butter to each well, then crack eggs directly into the wells. The eggs should sit nestled in the hash, with whites spreading slightly but yolks remaining intact.

Finish with Cheese

Sprinkle crumbled feta cheese over the entire hash, avoiding the egg yolks. The cheese will soften and become slightly golden as the eggs cook.

Cook the Eggs

Cover the skillet and cook for 6-8 minutes for runny yolks, or 10-12 minutes for firmer yolks. The egg whites should be set while yolks remain creamy. Remove from heat and let stand for 2 minutes.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 525
• Protein: 24g
• Carbohydrates: 42g
• Fat: 28g
• Fiber: 5g
• Sodium: 890mg
• Calcium: 20% daily value
• Iron: 18% daily value
• Vitamin C: 85% daily value
• Potassium: 1,200mg

Helpful Tips

Potato Perfection: Yukon Gold potatoes hold their shape well and develop beautiful crispy edges while remaining creamy inside. Cut them uniformly for even cooking, and don’t skip the drying step – excess moisture prevents proper browning.

Sausage Selection: Greek-style sausage or lamb sausage provides authentic Mediterranean flavor, but Italian sausage or even chorizo work well as substitutes. Remove casings and break into bite-sized pieces for the best texture.

Skillet Size Matters: Use a large (12-inch) cast iron or heavy-bottomed skillet to ensure even heat distribution and prevent overcrowding. Cast iron retains heat well and creates superior browning.

Egg Cooking Control: For perfect eggs, create deep wells in the hash so eggs don’t spread too much. Cover the pan to cook whites through while keeping yolks creamy. Watch timing carefully as eggs can go from perfect to overcooked quickly.

Olive Quality: Use good-quality Kalamata olives for the best flavor. Rinse them if they’re very salty, and pit them yourself if possible for better texture than pre-pitted varieties.

Fresh Herb Impact: Fresh Mediterranean herbs make a huge difference in authenticity. If you must use dried herbs, use about one-third the amount and add them earlier with the vegetables.

Make-Ahead Strategy: The hash base (everything except eggs and final herbs) can be prepared up to 2 days ahead and reheated. Add eggs just before serving for the best results.

Temperature Management: Medium heat is key throughout most of the cooking process. Too high heat will burn the potatoes before they cook through, while too low heat won’t develop the desired crispy edges.

Serving Style: This dish works beautifully served family-style directly from the skillet, or you can portion individual servings onto plates. Either way, serve immediately while eggs are still warm and runny.

Storage and Leftovers: Leftovers keep refrigerated for up to 2 days. Reheat gently in the oven at 350°F, though the eggs won’t be as perfectly textured as when fresh. Consider using leftovers as filling for breakfast burritos or omelets.