Rosemary-Potato Hash with Fried Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty breakfast of crispy potatoes and rosemary, topped with perfectly cooked fried eggs for a satisfying morning meal. This american-inspired breakfast ready in about 30 minutes pairs diced into 1/2-inch cubes potatoes, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 lbs, diced into 1/2-inch cubes potatoes
• 2 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1, finely diced yellow onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 2 tbsp, chopped fresh chives

Instructions

1. Step 1: In a large cast-iron skillet over medium-high heat, heat 2 tbsp olive oil. Add 2 lbs diced potatoes and cook for 8 minutes, stirring occasionally, until starting to brown on edges.
2. Step 2: Add 1 finely diced yellow onion, 1 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Continue cooking for 10-12 minutes, stirring every 3 minutes, until potatoes are golden brown and crispy around the edges.
3. Step 3: Create four small wells in the potato mixture and crack 4 eggs into each well. Cover the skillet with a lid and cook for 4-5 minutes until egg whites are set but yolks remain runny. Garnish with 2 tbsp chopped chives before serving.