Toasted Apple Walnut Breakfast Hash

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 medium crisp apples, cored and diced into 1/2-inch pieces
• 2 medium Yukon gold potatoes, diced small
• 1 small yellow onion, diced
• 3 tbsp olive oil
• 1 tsp fresh rosemary, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped walnuts
• 4 large eggs
• 1 tbsp butter
• 2 tbsp chopped fresh parsley for finish

Instructions

1. 1Dice the potatoes into small, even cubes so they cook through at the same rate as the apples. Pat them dry with a towel.
2. 2Heat olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat until shimmering.
3. 3Add the potatoes in a single layer and cook undisturbed for 4 to 5 minutes until the bottoms are golden. Stir and continue cooking until mostly tender and browned, about 8 minutes total.
4. 4Push the potatoes to the side. Add the remaining oil and the diced onion. Cook until the onion softens and turns translucent, 3 to 4 minutes.
5. 5Add the diced apples, rosemary, thyme, cinnamon, smoked paprika, salt, and pepper. Toss everything together.
6. 6Cook, stirring occasionally, until the apples are tender-crisp and lightly caramelized at the edges while still holding their shape, 5 to 7 minutes.
7. 7Scatter the chopped walnuts over the hash and toast them in the pan for 1 to 2 minutes until fragrant. Taste and adjust seasoning.
8. 8In a separate nonstick skillet, melt the butter over medium heat and fry the eggs to your preferred doneness, seasoning lightly with salt and pepper.
9. 9Divide the hot apple-walnut hash among four plates. Top each portion with a fried egg and a sprinkle of fresh parsley. Serve immediately while the yolks are still runny and the apples are warm.