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Crispy Potato Hash Recipe with Caramelized Onion Brie and Runny Egg

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A quick and easy breakfast recipe featuring crispy Yukon Gold potatoes, sweet caramelized onions, creamy Brie cheese, and a perfectly runny fried egg. This comforting dish balances crunchy, creamy, and savory flavors for a satisfying start to your day.

Ingredients

Scale
  • 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 4 ounces Brie cheese, rind trimmed and cut into small chunks
  • 4 large eggs, preferably room temperature
  • Fresh chives or parsley, finely chopped, for garnish

Instructions

  1. Peel and dice the Yukon Gold potatoes into uniform ½-inch cubes. Rinse them in cold water to wash off excess starch, then pat dry thoroughly with a clean kitchen towel.
  2. Heat 1 tablespoon butter in your skillet over medium-low heat. Add the sliced onions with a pinch of salt, stirring occasionally. Cook slowly for about 20 minutes until deep golden brown and sweet. Transfer onions to a bowl and set aside.
  3. In the same skillet, heat 2 tablespoons olive oil and remaining butter over medium-high heat. Add the dried potatoes in a single layer. Cook undisturbed for about 5 minutes to develop a golden crust, then flip and stir occasionally for 10-12 minutes until crispy and tender. Season with salt, pepper, and smoked paprika.
  4. Add the caramelized onions back into the skillet with the potatoes. Stir gently to combine and warm through for 2-3 minutes. Scatter chunks of Brie cheese evenly over the hash and let it soften and melt slightly.
  5. In a separate non-stick pan, heat a bit of oil or butter over medium heat. Crack the eggs carefully and cook until whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper.
  6. Divide the crispy potato hash onto plates. Top each serving with a runny fried egg. Sprinkle chopped fresh chives or parsley on top and serve immediately.

Notes

Dry potatoes thoroughly before frying to ensure crispiness. Do not overcrowd the pan to avoid soggy potatoes. Cook onions slowly over low heat to caramelize properly. Cook eggs last to keep yolks runny. Brie should be added gently to melt into pockets of creamy goodness without stirring too vigorously.

Nutrition

Keywords: potato hash, crispy potatoes, caramelized onions, Brie cheese, runny egg, breakfast recipe, easy brunch, comfort food

Find it online: https://tempotaste.com/crispy-potato-hash-recipe-with-caramelized-onion-brie-and-runny-egg-easy-breakfast/