This usually works well, but occasionally it means that I do things out of order--starting off with the thing that will be done quickest and then realizing that actually...I might like to cook those potatoes.
I didn't have enough time to parboil the potatoes as the eggs were practically done, so instead I diced the potato up into very tiny cubes and tossed them raw into hot oil. They cooked quickly and I was then able to spice them up.
And there I had it--a delicious potato side dish in less than 10 minutes.
The photos and recipe here are for a version of this dish made with sweet potatoes, but you can also use regular potatoes, too.
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10-Minute Sweet Potato Hash
Grapeseed or vegetable oil
1 large sweet potato
2 scallions, finely sliced (green and tops of whites only)
Creme fraiche, for serving
Cover the bottom of a large skillet with about 1/4" of oil and heat over medium heat until oil is hot.
Scrub the sweet potato and dice into small 1/4" cubes (do not peel).
Add the diced sweet potatoes and stir to coat in the oil. Fry about 5 minutes, stirring occasionally, until all the potatoes are cooked through and tender. Remove from heat and stir in scallions.
Season generously with salt and pepper, then serve topped with creme fraiche.