Breakfast Burger Hash with Runny Eggs and Feta
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1 cooked stuffed Juicy Lucy burger patty (about 4.5 oz cooked) and 2–3 tablespoons of the original tzatziki (to finish the plates), plus about 1/4 cup of the original chopped Greek vegetables. leftover Greek Juicy Lucy Burger Bowl
- 1 TBSP olive oil
- 1 clove garlic, minced
- Salt and black pepper
- 2 large eggs
- 10 oz (about 2 medium) russet or Yukon gold potatoes — peeled and cut into 1/2-inch dice (about 2 cups)
- 1/2 small yellow onion, diced (about 1/3 cup)
- 1 TBSP crumbled feta (for topping)
Directions
- Parboil the diced potatoes: place 10 oz diced potatoes in salted water, bring to a simmer and cook 6 minutes until just-tender but not falling apart; drain and pat dry.
- Heat a large nonstick skillet over medium-high and add 1 TBSP olive oil; when shimmering, add the parboiled potatoes in an even layer and cook, without stirring, 4 minutes to brown the underside.
- Stir the potatoes and add the diced 1/2 small onion and 1 clove minced garlic; continue to cook, stirring occasionally, 4–5 minutes until potatoes are golden and onions are softened (total potato time about 8–10 minutes).
- Meanwhile chop the reserved stuffed patty into 1/2-inch pieces; push the potatoes to one side of the skillet, add the chopped patty to the cleared side and sear 1–2 minutes until warmed and slightly crisped at edges, then stir everything together and season with salt and pepper to taste.
- Make two wells in the hash, reduce heat to medium-low and crack 2 large eggs into the wells; cover the skillet and cook 3–4 minutes for runny yolks (covering will set whites while keeping yolks soft) — cook longer for firmer yolks.
- Remove from heat, sprinkle 1 TBSP crumbled feta over the hash and spoon 1–1.5 tbsp reserved tzatziki over each serving (or serve tzatziki on the side). Serve immediately while eggs are warm and yolks are runny.