Egg, Olive and Potato Hash


  • 2 - 3 tablespoons butter or margarine
  • 1 pound small thin-skinned potatoes
  • 1 small onion, cut into thin slivers
  • 1 teaspoon chile powder
  • 1 large tomato, chopped
  • 3/4 cup California Black Ripe Olives
  • 1/2 teaspoon cumin seed
  • 4 large eggs
  • 1/3 cup cilantro, lightly packed
  • 1/2 cup sour cream


Melt butter; add potatoes, onion and chile powder. Cook, stirring often, until potatoes are just tender when pierced, about 15 minutes. Gently stir in tomato, olives, cumin seed and 2 tablespoons water; scrape any browned bits free from pan bottom. Cook, stirring, just until tomato and olives are warm, about 3 minutes. With a spoon, make 4 depressions in potato mixture; break an egg into each. Reduce heat to low, cover, and cook until egg yolks are set to your liking. Sprinkle with cilantro. Top with sour cream.