Mediterranean Potato Hash

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Mediterranean Potato Hash

For those who need dinner on the table in a flash, this is the recipe for you. This recipe calls for russet potatoes, which are perfect for baking or pan-frying. Combined with tomatoes, onions, chickpeas, and other tasty ingredients, this Mediterranean dish is a must try!

What you'll need to make this recipe:

  • Cutting board
  • Large knife
  • Colander
  • Measuring cup
  • Medium bowl
  • Whisk


  • 2 teaspoons extra virgin olive oil
  • 1/2 cup red onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium russet potatoes, diced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 3 cups fresh baby spinach (can use frozen but make sure to squeeze the water out and only use 1/2 cup)
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 cup chopped (quartered) grape tomatoes
  • 4 large eggs, whisked in a bowl
  • 1/2 cup crumbled feta
  • 1/2 cup chopped fresh parsley, stems removed
  • Salt and pepper to taste
  • 1 lemon


  1. Heat 1 teaspoon olive oil in a large cast iron skillet on medium-high heat
  2. Add the potatoes and onions and cook for 3-5 minutes
  3. Add the garlic and cook for 3-5 more minutes stirring frequently until the potatoes are tender. If the potatoes brown or form a golden crust that is ok and quite delicious!
  4. Reduce heat to medium
  5. Add 1/2 teaspoon of extra virgin olive oil
  6. Add the drained chickpeas, spinach, dried oregano, paprika, salt, and pepper. Stir to combine. Cook for 5 minutes or until the spinach is wilted
  7. Add chopped tomatoes and cook for 2 more minutes
  8. Push the hash mixture to the outside of the pan leaving space for the eggs
  9. Add 1/2 teaspoon of extra virgin olive oil to the pan and add eggs to the middle of the pan
  10. Cook eggs on medium-low heat gently pulling across the eggs with a spatula as the eggs begin to set
  11. Continue pulling, lifting, and folding eggs until no liquid remains and they are cooked to your preference
  12. Once the eggs are cooked, fold them into the hash mixture
  13. Remove the potato hash from the heat and add the feta and parsley
  14. Slice the lemon in half and squeeze it on top of the dish. Enjoy!

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