Mediterranean Breakfast Hash with Tahini Sauce - Wild Garden
Wild Garden Meditreranean-Breakfast-Hash
Wild Garden Meditreranean-Breakfast-Hash

Mediterranean Breakfast Hash with Tahini Sauce

March 1, 2019

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

Recipe & Photos by Unicorns in the Kitchen.


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 1/5 tsp dried oregano

1/2 tsp sumac

1/3 cup crumbled feta

1/4 cup fresh dill, chopped

6 cherry tomatoes, halved

1/3 cup olives, black and kalamata

Tahini Sauce

1/2 cup Wild Garden Tahini

1 lemon juice

1/4 tsp salt

1/4 tsp black pepper


1Heat a large skillet over medium heat and melt the ghee in the pan.

2Saute onion, garlic and shallot until translucent.

Wild Garden Meditreranean-Breakfast-Hash

3Add in bell peppers and cook over medium heat until cooked.

4Add in diced potatoes, stir well and cook for about 15-25 minutes, stirring occasionally.

Wild Garden Meditreranean-Breakfast-Hash

5Once the potatoes are cooked, make three wells in the pan and break the eggs in the well.

6Cover and turn the heat to low. Cook for 5-7 minutes until the eggs are cooked.

Wild Garden Meditreranean-Breakfast-Hash

7Top with feta, dill, tomatoes and olives. Drizzle with tahini sauce.

Wild Garden Meditreranean-Breakfast-Hash

Tahini Sauce

1Mix all the ingredients in a small bowl and stir well until fully combined.