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Chef Megan Mitchell

Online Cookbook

Smashed Potato Hash

Smashed Potato Hash


  • 20 or so whole boiled potatoes, mini Yukon golds, purple Peruvian, fingerling
  • Extra virgin olive oil, for drizzling
  • 2 medium poblano peppers, seeded and sliced into ½ pieces
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • Salt and pepper, to taste
  • ½ tsp. red chili flakes
  • 4 eggs


  1. Begin by gently smashing the potatoes with the side of a knife. Set aside.

  2. Bring a medium size skillet up to heat over medium high. Drizzle in a little EVOO. Add in the peppers and sauté for 10 minutes or until they soften slightly and begin to brown.

  3. Add in the green onions and garlic, cook for 2 minutes. Season with salt and pepper. Next add in the potatoes with an extra drizzle of EVOO and sprinkling of salt and pepper. Gently toss together, making sure not to break the potatoes too much. Add in the chile flakes. Keep warm on low.

Now make the eggs. In a small skillet drizzle a little EVOO and bring up to heat on low. Crack in two eggs and cook sunny-side up with a sprinkling of salt and pepper. Do that with the remaining 2 eggs.

  5. To plate, scoop some of the hash into a shallow bowl and top with two eggs. Makes two hearty servings.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch the video here!

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