A simple potato and egg hash commonly eaten in Arab homes for breakfast.
- 1 large onion, diced
- 3 tablespoons olive oil or grapeseed oil, divided
- 1 pound russet potato, cleaned + peeled, cut into 1/2" cubes
- 1.5 teaspoons kosher salt, divided (3/4 teaspoon if using table salt)
- 4 large eggs
- 1 teaspoons allspice or 7 spice/mixed spice
- 1/2 teaspoon black pepper
- sprinkle of fresh parsley, chopped
- tomatoes for garnish
- Heat 2 tablespoons olive or grapeseed oil to a 10" nonstick pan on medium-low heat.
- Add your diced onion and allow to cook for about 10 minutes until they just begin to turn translucent.
- Add your 1/2" diced potato pieces and an additional tablespoon of olive oil to your onion mixture and continue cooking for about 15 minutes on medium-low, stirring and turning every 3-4 minutes. Add 1/2 teaspoon kosher salt.
- In a small bowl, crack your eggs and add your spices: additional teaspoon of kosher salt, 1 teaspoon allspice or 7/mixed spice and 1/2 teaspoon black pepper. Whisk until combined.
- Once your potatoes are browned and softened, add your egg mixture to the pan and slowly mix for 2-3 minutes until just set.
- Remove from heat, top with fresh parsley and tomato. Enjoy with pita bread straight from the pan!
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