Old Bay is a classic mid-Atlantic spice mix, and though it is frequently used to season seafood, it goes perfectly with some breakfast potatoes. These crispy taters are best served with some eggs for a great, filling breakfast to get your day started.
- 1 large potato
- ¼ tsp salt
- Olive oil
- ½ small onion
- 1 clove garlic
- 1 tsp Old Bay
- ½ tsp oregano
- Begin boiling water in a medium sized pot on the stovetop. Peel and chop the potato into 2 cm cubes.
- Once the water is boiling, add the salt and potato, and continue boiling it on medium high heat for about 20 minutes.
- Chop the onion into medium sized cubes and mince the garlic.
- Place the onion into a pan (any type other than non stick works), and add enough olive oil to just cover them.
- Cook the onion on medium-low heat, mixing constantly and adding more olive oil as needed.
- Once the onions are golden brown, add the garlic and continue stirring until the mixture is completely soft.
- Remove the onion and garlic from the pan and add more olive oil. Remove the potato from the boiling water and evenly spread it out in the pan so that each cube touches the bottom.
- Cook the potatoes on medium high heat, flipping when each side becomes crispy.
- Once the potatoes are adequately crisp, turn off the heat. Add the onions, garlic, Old Bay and oregano. Mix to combine.
- Top the hash with a sunny side up egg.
Yields one serving.
Miriam Akhmetshin ’22