Mediterranean Hash

This weeknight favorite could not be easier, and healthy to boot!

Chop some stuff up, toss them in a pan with some seasoning, top with an egg and some feta and BAM! A dinner to rave about!


  • Extra virgin olive oil
  • 1 Small yellow onion, chopped
  • 2 Garlic cloves, chopped
  • 2 Yukon potatoes, diced
  • 2 Carrots, chopped
  • 1 Celery stalk, chopped
  • 2 Bell peppers, chopped
  • Salt and pepper
  • 1 ½ tsp Ground allspice
  • ½ tsp Thyme
  • ½ tsp Sumac
  • ½ tsp Sesame seeds
  • 2 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Coriander
  • Pinch sugar
  • 10 Black olives, sliced
  • 3 Roma tomatoes, chopped
  • Eggs (to be poached or fried)
  • ½ cup crumbled feta
  • Fresh parsley, stems removed


Heat 1 ½ tbsp olive oil in a large skillet. Turn the heat to medium-high and add the chopped onions, garlic and potatoes. Season with salt and pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender.

Add the carrots, celery and bell pepper, a dash more salt and pepper and the spices. Stir to combine. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.

Meanwhile, either poach or fry your preferred number of eggs (1 egg per person), season with salt and pepper.

Remove the potato hash from the heat and add the chopped olive, tomatoes, feta and parsley.

Top with the egg.


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