Greek Cowboy Hash and Eggs Recipe

Olive oil: This is used for cooking the vegetables and adds a rich flavor to the dish.

Potatoes: Diced potatoes form the base of the hash, providing a hearty and filling component.

Bell peppers: These add color and a sweet, mild flavor to the hash.

Onions: Diced onions bring a savory depth to the dish.

Tomatoes: Fresh tomatoes add juiciness and a slight tang to the hash.

Eggs: Cracked into wells in the hash, they cook to perfection and add protein.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

Oregano: This herb provides a classic Mediterranean flavor.

Feta cheese: Crumbled on top, it adds a creamy, tangy finish to the hash.

When cooking the potatoes, make sure to dice them into uniform pieces to ensure even cooking. To achieve a crispy texture, avoid overcrowding the skillet, which allows the potatoes to brown properly. Additionally, using a cast-iron skillet can help retain heat and provide a better sear on the vegetables.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are packed with additional nutrients like beta-carotene.

• bell peppers - Substitute with poblano peppers: Poblano peppers provide a mild heat and a slightly smoky flavor, adding a different dimension to the dish.

• onions - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, which can add a subtle complexity to the hash.

• tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a concentrated tomato flavor and a chewy texture, adding depth to the dish.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based protein alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a more subtle heat to the dish.

• oregano - Substitute with thyme: Thyme offers a different herbal note that can complement the other flavors in the hash.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor, making it a suitable alternative to feta.

• Allow the Greek Cowboy Hash and Eggs to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled hash and eggs into an airtight container. If you have multiple layers, place a sheet of parchment paper between them to avoid sticking.
• Store the container in the refrigerator. The hash will stay fresh for up to 3-4 days.
• For freezing, portion the hash into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the hash in the refrigerator overnight. This ensures even reheating.
• Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between, until hot.
• If the eggs become overcooked during reheating, consider cooking fresh eggs to serve with the reheated hash for the best texture and flavor.

• For the stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the leftover Greek Cowboy Hash and Eggs in the skillet, cover with a lid, and cook for about 5-7 minutes, stirring occasionally, until everything is heated through and the eggs are warmed to your liking.

• For the oven method, preheat your oven to 350°F (175°C). Transfer the hash and eggs to an oven-safe dish, cover with aluminum foil, and bake for about 15-20 minutes or until heated through. This method ensures even heating and helps maintain the texture of the potatoes and vegetables.

• For the microwave method, place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through, until the hash and eggs are warmed evenly. Be cautious not to overheat, as the eggs can become rubbery.

• For the air fryer method, preheat your air fryer to 350°F (175°C). Place the leftover hash and eggs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until everything is hot and slightly crispy. This method adds a nice texture to the potatoes and vegetables.

• Skillet: A large, flat-bottomed pan used for cooking the hash and eggs.
• Spatula: A tool for stirring and flipping the ingredients in the skillet.
• Cutting board: A surface for safely dicing the potatoes, bell peppers, onions, and tomatoes.
• Chef's knife: A sharp knife for dicing the vegetables and potatoes.
• Measuring spoons: Tools for accurately measuring the olive oil, salt, pepper, and oregano.
• Measuring cups: Tools for measuring the diced vegetables and crumbled feta cheese.
• Lid: A cover for the skillet to help cook the eggs evenly.
• Mixing bowl: A bowl to hold the diced vegetables before adding them to the skillet.

Prep ingredients ahead: Dice potatoes, bell peppers, onions, and tomatoes the night before to save time in the morning.

Use pre-cooked potatoes: Opt for pre-cooked or frozen diced potatoes to cut down on cooking time.

Cook in batches: Cook the potatoes first, then add the vegetables to ensure even cooking.

Cover the skillet: Covering the skillet helps the eggs cook faster and more evenly.

Use a non-stick skillet: A non-stick skillet reduces the need for extra oil and makes cleanup easier.