Scrambled Egg, Tomato and Potato Hash Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ pound baby yukon gold potatoes
  • 5-6 small cocktail or cherry tomatoes
  • 6 eggs (whisked with a pinch of salt and pepper added to them)
  • handful purple basil
  • coarse salt
  • pepper
  • cooking spray
  1. Pierce potatoes with a fork and place in a medium sized microwaveable bowl.
  2. Fill bowl with with just enough water to cover potatoes.
  3. Microwave on high for about 8 minutes until almost tender.
  4. Drain potatoes and set aside.
  5. Lightly spray a nonstick skillet with cooking oil.
  6. Heat pan on medium flame.
  7. Place the potatoes evenly around the pan (leave them untouched so they brown up nicely) for about 5 minutes or until golden and slightly charred.
  8. Once browned on one side, flip them over and add in the tomatoes.
  9. Season with a good pinch of salt and pepper.
  10. Cook for another 2-3 minutes.
  11. Pour in the eggs into the pan and cook, lightly tossing egg mixture with a rubber spatula until eggs are cooked through but still slightly runny.
  12. Remove from stove immediately.
  13. Garnish with basil and serve.
Recipe by The Hanging Spoon at