Chrissy Teigen's Cheesy Spicy Breakfast Hash

Servings: 4          Active Time: 20 Minutes           Total Time: 40 Minutes


  • 1 1/2 lbs fingerling potatoes, skin on, cut into 1/2 inch dice

  • 1/4 cup avocado oil

  • 1 large red onion, cut into 1/2 inch dice

  • 6 cloves garlic, coarsely chopped

  • 1 large green bell pepper, seeded and diced

  • 2 jalapeño peppers, diced (take the seeds out first if you don’t get excited by a lot of spice)

  • Kosher salt

  • 1/2 tsp freshly ground black pepper

  • 1 tsp paprika

  • 1/2 cup vegetable or chicken broth (or water)

  • 1 cup grated cheddar cheese

  • 6 eggs, cooked sunny-side up, for serving

  • Hot sauce, for serving


In a microwave-safe bowl, combine the potatoes and 1 inch of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain the potatoes and set aside.

Heat the oil in a large cast-iron skillet over medium-high heat until simmering-hot. Add the onion, garlic, bell pepper, and jalapeños and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes.

Reduce the heat to medium, then stir in the potatoes, 1 tsp salt, the black pepper and paprika. Pour the broth into the skillet and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes.

Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook until the cheese is melted, another 3 to 4 minutes. Serve with the eggs and hot sauce, of course.

~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More


Chrissy Teigen's Taters, Shrooms & Peas with Parmesan Cheese

Servings: 4          Active Time: 15 Minutes           Total Time: 45 Minutes

Serve as a side dish or add fried eggs for a complete meal :)


For the Parmesan Cream

  • 1 cup heavy cream

  • 1 1/2 cups finely grated Parmigiano-Reggiano cheese, plus more for garnish

  • 1/2 tsp Kosher salt

  • a few gratings of fresh nutmeg (about 1/8 tsp)

For the Vegetables

  • 1 lbs fingerling potatoes, skin on, cut into 1/2-inch cubes

  • 4 tbs avocado oil or ghee

  • 1/2 lbs white mushrooms, quartered

  • 1 large shallot, thinly sliced

  • 1/2 tsp dried thyme

  • 1 tbs butter

  • 1 cup frozen peas

  • Kosher salt and freshly ground black pepper

MAKE THE PARMESAN CREAM. In a small saucepan, bring the cream to a simmer over medium-low heat and reduce by half, about 5 minutes. Whisk in the Parm, salt and nutmeg. Cook 1 additional minute, whisking, then remove from the heat and cover to keep warm.

COOK THE VEGETABLES. Place the potatoes in a microwave-safe bowl and add 1/2 inch of water to the bowl. Cover the bowl with a plate or plastic wrap, poke some holes in the plastic, and microwave on high until the potatoes can be pierced with a fork, 8 to 10 minutes (stop the microwave at 8 minutes to check the potatoes’ progress). Drain the potatoes and set aside.

Meanwhile, in a large skillet, heat 2 tbs of the oil over medium-high heat until hot but not smoking. Add the mushrooms, spread them out in one layer, and cook, without touching them, until they get a little golden, about 3 minutes. Add the remaining 2 tbs of oil and shallots and cook until translucent, about 2 minutes.

Add the potatoes and thyme and cook, stirring occasionally, until the potatoes turn a little golden, 6 to 7 minutes. Add the butter and peas and cook until the peas are heated through, about 3 minutes. Season to taste with salt and pepper (but remember that delicious salty Parm cream is gonna go in there too), cook for another minute to let the seasoning soak in, and transfer to a serving dish. Drizzle the Parm cream (start with about half and add more as desired) over the vegetables and gently toss. Season to taste with salt and pepper and garnish with some grated Parm.

~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More