Eggplant Potato Hash with Herbs Recipe
If you’re looking for a breakfast or brunch dish that feels like a warm hug from the inside, the Eggplant Potato Hash with Herbs is an absolute must-try. This rustic, golden-hued skillet creation features crispy-cubed potatoes paired with tender sautéed eggplant, all enlivened by the fresh aroma of parsley and the savory punch of garlic. It’s comfort food done right, bringing simplicity and heartiness together in a way that makes each bite feel like a little celebration of home cooking.
Ingredients You’ll Need
Don’t let the simple list fool you—each ingredient plays an important role in building this dish’s delightful texture and flavor. From the earthy potatoes that crisp up beautifully to the silky eggplant that soaks up every bit of savory goodness, the ingredients here are humble but essential.
- 1 potato, cubed: Choose a starchy potato like Russet for maximum crispiness.
- 1/2 eggplant, cubed: Look for a firm, glossy skin to ensure freshness and tender cooking.
- 1 garlic clove: Fresh garlic adds a warming, fragrant depth that’s key to the dish.
- 1 Tbsp olive oil: Use good quality olive oil to help everything brown nicely and add richness.
- Salt: Enhances all the natural flavors and balances the dish perfectly.
- Pepper: Adds a subtle heat and earthy note that pairs wonderfully with the herbs.
- Parsley: Fresh parsley adds a burst of color and a bright, herby finish.
How to Make Eggplant Potato Hash with Herbs
Step 1: Crisp Up the Potatoes
Start by heating the olive oil in a skillet over medium heat. Add the cubed potatoes, making sure they spread out in a single layer for even cooking. Fry them patiently until they turn a gorgeous golden brown and develop that irresistible crispy crust. This crispy texture lays the perfect foundation for your hash and gives you that satisfying crunch with every bite.
Step 2: Cook the Eggplant Until Tender
Next, stir in the cubed eggplant. Eggplant has a magical way of absorbing flavors while softening up, which complements the crispy potatoes beautifully. Continue cooking until the eggplant becomes tender and just starts to brown, about 7-10 minutes. This step transforms the dish from simple fried potatoes into a rich and hearty hash.
Step 3: Toss with Garlic and Parsley
Just before serving, mince the garlic and sprinkle it over the skillet along with freshly chopped parsley. Toss everything together so the garlic gently cooks in the residual heat, releasing its fragrant oils without burning. The parsley adds a fresh, herbal brightness that rounds out the dish perfectly, making your Eggplant Potato Hash with Herbs feel balanced and vibrant.
How to Serve Eggplant Potato Hash with Herbs
Garnishes
A sprinkle of flaky sea salt and an extra grind of black pepper are simple yet effective garnishes that elevate the presentation and flavor. For a splash of color, a few sprigs of whole parsley or a dusting of paprika work beautifully. Adding a dollop of sour cream or a softly fried egg on top can also turn this dish into a complete meal.
Side Dishes
This hash shines on its own but also pairs wonderfully with lightly dressed greens or a fresh tomato salad to cut through the richness. For an extra boost of protein, serve alongside crispy bacon or smoked sausage. Even a slice of crusty bread toasted with olive oil makes for a satisfying accompaniment that soaks up every delicious bit.
Creative Ways to Present
Serve your Eggplant Potato Hash with Herbs straight from the skillet for a rustic, inviting feel. For a more refined presentation, pile the hash neatly onto warm plates and garnish each with a sprig of parsley and a drizzle of good-quality olive oil. Trying it as a filling inside a warm pita or topped with crumbled feta can introduce delightful new textures and flavors.
Make Ahead and Storage
Storing Leftovers
Store your leftover Eggplant Potato Hash with Herbs in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining the flavors but the potatoes may soften a bit, so reheating well is key.
Freezing
If you want to freeze the hash, spread it out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen hash can be kept for up to 2 months, making it a convenient quick meal option on busy days.
Reheating
To bring your hash back to life, reheat it in a skillet over medium heat rather than the microwave; this helps revive the crispy texture of the potatoes and prevents the eggplant from becoming mushy. Add a splash of olive oil if needed to help crisp things up again.
FAQs
Can I use other herbs besides parsley?
Absolutely! While parsley gives a fresh, bright note, you can experiment with thyme, oregano, or even basil to add different herbal nuances to your Eggplant Potato Hash with Herbs.
What kind of potatoes work best for this hash?
Starchy potatoes like Russets are ideal because they crisp beautifully, but Yukon Golds work well too if you prefer a slightly creamier interior.
Is this hash suitable for a vegan diet?
Yes! The Eggplant Potato Hash with Herbs is naturally vegan as long as you cook it in olive oil and avoid adding any animal-based toppings.
Can I add other vegetables?
Of course! Diced bell peppers, onions, or mushrooms all make tasty additions and can add more depth and color to your hash.
How do I make the hash extra crispy?
Make sure to dry the potatoes well before cooking, use enough oil, and avoid crowding the pan to allow them to brown evenly. Cooking over medium heat and being patient pays off for perfect crispiness.
Final Thoughts
There’s something truly rewarding about making and sharing the Eggplant Potato Hash with Herbs. It’s a dish that combines everyday ingredients but feels special, comforting, and downright delicious. Whether you’re serving it for a leisurely weekend brunch or a cozy breakfast, this hash will always bring a smile to the table. Give it a try—you won’t regret inviting this rustic, golden delight into your kitchen.
