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Mediterranean Breakfast Hash with Tahini Sauce

Yields1 Serving

This Mediterranean potato hash skillet is also perfect for brunch or breakfast.

Recipe & Photos by Unicorns in the Kitchen.

Wild Garden Meditreranean-Breakfast-Hash

 2 tbsp Wild Garden Ghee
 1 red onion, diced
 5 cloves garlic, minced
 1 shallot, diced
 1 red bell pepper, diced
 1 lb yellow potatoes, diced
 1 tsp salt
 1.20 tsp dried oregano
 0.50 tsp sumac
 0.33 cup crumbled feta
 0.25 cup fresh dill, chopped
 6 cherry tomatoes, halved
 0.33 cup olives, black and kalamata
Tahini Sauce
 0.50 cup Wild Garden Tahini
 1 lemon juice
 0.25 tsp salt
 0.25 tsp black pepper

Heat a large skillet over medium heat and melt the ghee in the pan.


Saute onion, garlic and shallot until translucent.

Wild Garden Meditreranean-Breakfast-Hash


Add in bell peppers and cook over medium heat until cooked.


Add in diced potatoes, stir well and cook for about 15-25 minutes, stirring occasionally.

Wild Garden Meditreranean-Breakfast-Hash


Once the potatoes are cooked, make three wells in the pan and break the eggs in the well.


Cover and turn the heat to low. Cook for 5-7 minutes until the eggs are cooked.

Wild Garden Meditreranean-Breakfast-Hash


Top with feta, dill, tomatoes and olives. Drizzle with tahini sauce.

Wild Garden Meditreranean-Breakfast-Hash

Tahini Sauce

Mix all the ingredients in a small bowl and stir well until fully combined.