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
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.
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.
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.
7Top with feta, dill, tomatoes and olives. Drizzle with tahini sauce.
1Mix all the ingredients in a small bowl and stir well until fully combined.