• Prep: 15 min
  • Cook: 20 min
  • Serves: 4

Fresh basil adds a fragrant pop to this breakfast classic of crispy potatoes with fried eggs.

More about Paul
  • 1 tablespoon unsalted butter
  • 4 tablespoons extra virgin olive oil, divided
  • 2 medium russet potatoes, scrubbed and diced
  • 1 medium brown onion, diced
  • 1 red bell pepper, diced
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • Bowery Basil, 1.25 oz. leaves picked
  • 4 large eggs
  1. In a medium skillet over medium high heat, melt butter and 2 tablespoons of olive oil until butter begins to foam.
  2. Add potatoes and cook, stirring occasionally, until potatoes begin to soften and caramelize, about 8 to 10 minutes.
  3. Add diced onion and bell pepper and cook for another 5 minutes until onions are translucent.
  4. Season with salt and pepper. Fold in half of the basil leaves into the potato hash. Remove from heat and set aside.
  5. In a separate pan, add remaining 2 tablespoons of olive oil over medium high heat and crack in the eggs. Cook until the whites have set and the edges are crispy.
  6. Serve the hash with a fried egg on top of each portion and garnish with fresh basil leaves.
Bowery Ingredients
Our chef

Made for Bowery by Paul Wang.

Paul Wang is a chef and recipe developer currently based in New York City. Every year he trots around the globe and has cooked in various kitchens around the world from Noma in Copenhagen, Nonesuch in Oklahoma City, to temples in India and South Korea.

More Recipes