Potato Hash with Fried Egg, Pico de Gallo and Avocado

by David Amini 

I love this recipe because of its simple ingredients, layered for great taste.  It is a fresh and hearty dish and can definitely pass as healthy-ish.

Serves 1


  • 6-8 baby potatoes, quartered*
  • Olive oil
  • Salt + pepper
  • Fresh thyme
  • Herbes de Provence
  • 1 chorizo sausage
  • 1 egg
  • 1/2 avocado
  • Greens of your choice

*(Trader Joe's has a great tiny ‘potato medley’ that works perfectly)

Pico de gallo

  • 2 vine tomatoes, seeded
  • 2 Tablespoons red onion, diced
  • 1 teaspoon jalapeno, minced
  • Juice of 1/2 lime
  • Salt and pepper to taste

Combine all the pico de gallo ingredients and set aside, refrigerate while making hash.

Heat olive oil in a sauté or cast iron pan over medium heat, add potatoes and season to taste.  I used sea salt, pepper, some fresh thyme and Herbes de Provence. Cook the potatoes, stirring occasionally, until tender, around 25-30 minutes. Move to oven to keep warm when tender.  In a separate pan, thoroughly cook through sausage, cook to 160 F. Remove the sausage from heat and slice 1/4 inch thick. Mix in with potatoes.  

Heat olive oil in a cast iron pan over medium heat, crack egg into pan, and cook to taste. I like sunny side up eggs best. Meanwhile, slice half an avocado.

To serve, add the hash to a plate, top with sliced avocado, fried egg, and the pico de gallo. Finish with some fresh greens. I used Up Top Acres peashoots and some micro radish. Enjoy!

David is a native Washingtonian who enjoys cooking and baking with fresh and healthy ingredients. If he’s not cooking, you might find him hiking the Billy Goat, catching a good folk show, or browsing the farmers' market. (IG @dmamb)