This spring breakfast hash with eggs is the perfect way to get a bit more creative with your morning breakfast routine using spring inspired ingredients and still keep it simple! One pan, one seasoning. Our SKORDO 207 Seasoned Salt is the only seasoning you need to reach for to take this dish up a notch.

Serves 4


  • 3 tablespoons olive oil, plus more as needed
  • 4 large Yukon gold/yellow or red potatoes diced into ½-inch pieces (we used 2 of each here!)
  • 1 large carrot, halved lengthwise and cut into ½-inch pieces
  • ½ fennel bulb, trimmed and thinly sliced
  • ½ bunch asparagus, trimmed and cut into ½ -inch pieces
  • 1 shallot, halved and thinly sliced
  • 4 eggs
  • 3 teaspoons SKORDO 207 Seasoned Salt, plus more for serving 

     For topping (optional):

  • Green onion, thinly sliced
  • Avocado, sliced
  • Fresh dill, roughly chopped


  • Preheat oven to 400F.
  • In a large overproof skillet, heat 2 tablespoons of olive oil over medium to medium-high heat. Add potatoes and carrot to the pan in an even layer and season with 1 teaspoon of SKORDO 207 Seasoned Salt. Cook, stirring occasionally, until potatoes are nicely browned and carrots tender, about 10-15 minutes. If the skillet looks dry at any point, add a splash of olive oil.
  • Add in the sliced fennel, and continuing cooking for another 5 minutes.
  • Add the asparagus, the shallot and season with 1 teaspoon SKORDO 207 Seasoned Salt. If you started on medium-high heat, reduce heat to medium for this step. Cook, tossing occasionally, until asparagus is tender, about 5 minutes. Remove from heat.
  • Use the back of a large spoon to create 4 small hollows in the hash. Carefully crack one egg in to each hollow and season whole skillet with ½ -1 teaspoon of SKORDO 207 Seasoned Salt. Place skillet in the oven and bake for 5-7 minutes, until egg whites are just set (be careful not to overcook.)
  • Remove from oven and serve as is or top with green onion, sliced avocado and/or fresh dill. Sprinkle more SKORDO 207 Seasoned Salt on top if desired.

April 18, 2024

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