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Skillet of crisp potato hash with golden halloumi cubes and four eggs with runny yolks on a wooden board

Easy Skillet Halloumi and Potato Hash with Fried Eggs

Boiled potato cubes are fried until golden with onion, pepper and halloumi, then topped with eggs cooked right in the skillet. It serves 4 and takes 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 507
Ingredients Method Notes

Ingredients
  

  • 600 g Yukon Gold or red potatoes / 1 1/3 lb; skin on, cut into 1.5 cm / 1/2-inch cubes
  • 1 tsp salt for the boiling water
  • 3 tbsp olive oil divided, 2 tbsp then 1 tbsp
  • 1 yellow onion medium (150 g); diced
  • 1 red bell pepper medium (150 g); diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper freshly ground, plus more for the eggs
  • 1/4 tsp chili flakes optional
  • 225 g halloumi / 8 oz; cut into 1.5 cm cubes and patted dry
  • 4 large eggs
  • 2 tbsp fresh flat-leaf parsley chopped
  • 1/2 lemon cut into wedges, for serving

Method
 

  1. Put the potato cubes in a 3-quart / 2.8 L saucepan, cover with cold water by about 2.5 cm / 1 inch, and add 1 tsp salt. Bring to a boil and cook for 6 to 7 minutes, until a knife slides in with a little resistance. Drain, then spread the potatoes on a clean towel for 2 minutes so they dry.
  2. Heat 2 tbsp olive oil in a 30 cm / 12-inch skillet over medium-high heat until it shimmers. Add the potatoes in one layer and cook for 8 to 10 minutes, turning every 2 minutes, until golden on most sides.
  3. Add the remaining 1 tbsp oil, the onion and the bell pepper. Cook for 5 minutes, stirring often, until the onion is soft. Stir in the garlic, smoked paprika, black pepper and chili flakes and cook for 30 seconds, until fragrant.
  4. Add the halloumi cubes and cook for 3 minutes, turning once or twice, until the edges are golden. Don't add the halloumi earlier, or it darkens and turns rubbery before the potatoes finish crisping.
  5. Reduce the heat to medium-low. Use the back of a spoon to make 4 wells in the hash, then crack an egg into each one. Season the eggs with black pepper, cover the skillet and cook for 4 to 5 minutes, until the whites are set and the yolks still jiggle.
  6. Taste the hash away from the eggs and add a pinch of salt only if needed, since the halloumi is already salty. Scatter the parsley over the top and serve straight from the skillet within 5 minutes, with lemon wedges.

Notes

  • Cut the potatoes and halloumi into 1.5 cm cubes so they cook at the same pace.
  • Add the halloumi last, for 3 minutes only, so it stays chewy with golden edges.
  • For young children, pregnant guests or older adults, cook the eggs 2 to 3 minutes longer until the yolks are firm.
  • Use a lid that fits the 30 cm skillet so the egg whites set without flipping.