Spicy Potato & Egg Skillet Recipe – Serrano Pepper Cheddar Hash

Last Updated on 2 months by Neha Deshmukh

Spicy Potato & Egg Skillet Recipe – Serrano Pepper Cheddar Hash

Introduction

Okay, friends, let me tell you about my new obsession! This Spicy Potato & Egg Skillet is seriously the perfect weekend brunch, a quick weeknight dinner, or honestly, anytime you’re craving something comforting and flavorful. I first whipped this up on a chilly Sunday morning, and it instantly became a family favorite. It’s got a little kick from the Serrano pepper, creamy cheddar, and all those lovely textures. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t just another potato and egg dish. It’s a flavor explosion! Here’s what makes it special:

• Spicy Kick: The Serrano pepper adds a wonderful heat that wakes up your taste buds.
• Comfort Food Vibes: It’s hearty, satisfying, and feels like a warm hug in a skillet.
• Quick & Easy: Ready in under 30 minutes – perfect for busy schedules.
• Customizable: Easily adjust the spice level or swap ingredients to suit your preferences.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tablespoons butter
• 4 eggs
• 1 onion, diced
• 1 pound potatoes, diced (about 450g)
• 1 Serrano pepper, finely diced
• 1 teaspoon salt
• 1 tablespoon oil
• 3 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• 0.25 teaspoon black pepper
• 2 slices grassfed cheddar
• 1-2 avocados, sliced
• 10 cherry tomatoes, halved
• 3-4 green onions, chopped
• 1 tablespoon chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Serrano Pepper: This is where the heat comes from! If you’re sensitive to spice, start with half a pepper or remove the seeds. You can also substitute with a jalapeño for a milder kick.
• Grassfed Cheddar: Honestly, the flavor is just better. It melts beautifully and adds a richness you won’t get with regular cheddar. But use what you have!
• Potatoes: I love using Yukon Gold potatoes for this – they get nice and creamy when cooked. Red potatoes also work well. If you’re in India, you could even experiment with local varieties like aloo bharta potatoes for a unique twist!
• Butter: Don’t skimp on the butter! It adds so much flavor and helps everything cook beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a large skillet over medium heat. Add 1 tablespoon of butter. Once melted, scramble the eggs until softly cooked. Transfer to a bowl and keep warm in the oven.
2. Add the remaining butter to the skillet. Sauté the diced onions, potatoes, and Serrano pepper for about 5 minutes. Add salt and oil if needed. Cook the potatoes until they’re tender – about 5-7 minutes. You want them slightly browned and crispy!
3. Now for the flavor boost! Stir in the paprika, garlic powder, oregano, and black pepper. Cook for another 2 minutes, stirring constantly, to toast the spices. This really wakes up their aroma.
4. Return the scrambled eggs to the skillet. Top with the cheddar slices and let them melt until gooey and delicious.
5. Finally, garnish with sliced avocado, halved cherry tomatoes, chopped green onions, and a sprinkle of fresh cilantro. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the skillet: Cook the potatoes in batches if necessary to ensure they get crispy.
• Spice it up (or down): Adjust the amount of Serrano pepper to your liking.
• Low and slow: Cooking the potatoes over medium heat allows them to cook through without burning.

Variations

Let’s get creative!

• Spice Level Adjustments: For a milder skillet, remove the seeds from the Serrano pepper or use a jalapeño. For extra spice, add a pinch of cayenne pepper or a dash of hot sauce. My friend, Priya, loves adding a tiny bit of chili flakes!
• Vegan Adaptation: Swap the eggs for a tofu scramble and use vegan cheddar. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Festival Adaptation: This is amazing for a brunch spread during festivals like Diwali or Eid. Make a big batch and let everyone customize their own skillet.

Serving Suggestions

This skillet is a star on its own, but here are a few ideas to complete the meal:

• A side of fresh fruit salad
• A dollop of sour cream or Greek yogurt (if you’re not vegan)
• A sprinkle of flaky sea salt

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of potatoes work best in this skillet? Yukon Gold or red potatoes are my go-to, but you can really use any potato you like.
• Can I use a different chili pepper instead of Serrano? Absolutely! Jalapeños are a great substitute for a milder heat.
• How can I make this recipe ahead of time? You can dice the vegetables and store them in the fridge overnight. Then, just cook everything as directed when you’re ready to eat.
• Is grassfed cheddar necessary for the best flavor? No, it’s not necessary, but it definitely elevates the dish. Use what you have on hand!
• What are some good side dishes to serve with this skillet? A fresh fruit salad or a simple green salad would be perfect.