Cast-Iron Heirloom Tomato & Corn Breakfast Hash with Crispy Eggs

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb Yukon gold potatoes
• 1 1/2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1 small yellow onion
• 4 large eggs
• 3 Tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/3 cup crumbled feta cheese
• optional hot sauce

Instructions

1. 1Dice the potatoes into 1/2-inch cubes and the onion into small pieces. Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering.
2. 2Add potatoes in a single layer, season with half the salt and pepper, and cook undisturbed 5 minutes until bottoms are golden. Stir and continue 8 to 10 minutes total until tender and crisp-edged.
3. 3Push potatoes to the side, add remaining oil and the onion; cook 2 minutes until translucent, then stir in corn kernels and cook 3 minutes more until corn begins to char.
4. 4Dice the heirloom tomatoes and fold them into the hash along with smoked paprika and garlic powder. Cook 2 minutes just until tomatoes soften and release juices that glaze the potatoes.
5. 5Use a spoon to make four wells in the hash. Crack an egg into each well, season yolks lightly with remaining salt, then cover the skillet and cook 3 to 4 minutes until whites are set but yolks are still runny.
6. 6Uncover, scatter crumbled feta and chopped parsley over the entire skillet.
7. 7Bring the hot skillet to the table and serve family-style with hot sauce on the side so everyone can scoop hash and a crispy-edged egg onto their plate.