Name: Crispy Macaron Potato Hash with Egg
Prep time: 14 min
Cook time: 14 min
Total time: 28 min
Yield: 2 servings
Cuisine: italian
Ingredients: 2 medium potatoes (peeled and diced into small cubes); 1 medium onion (finely chopped); 2 eggs; 8 macarons (crushed into small pieces); 2 tablespoons olive oil

Crispy Macaron Potato Hash with Egg

A unique fusion dish combining crispy potato and onion hash topped with a fried egg, finished with crushed macarons for a sweet-savory crunch. This creative blend brings together French elegance, Italian comfort, Middle Eastern warmth, and American breakfast style into one simple, delicious skillet meal.

28 min

Easy

2 servings

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Taste Profile

Sweet6/10

Salty4/10

Sour0/10

Umami4/10

Spicy0/10

🥄 Texture

Crunchy, golden-edged potato cubes contrast with soft, slightly caramelized onions and tender eggs — if yolks are runny they add a silky coating. Crushed macarons provide intermittent crisp, sugary shards that partially soften against the warm hash, creating a mix of crisp, tender, and creamy textures.

👃 Aroma

Warm, toasty potato and caramelized onion notes dominate, lifted by a gentle eggy richness and olive oil. Sweet almond and vanilla hints from the crushed macarons add a perfumed confectionery note that contrasts with the savory base.

🍷 Pairs Well With

A dry sparkling wine (e.g., Prosecco or Champagne) to cut the sweetness and refresh the palate, or a strong black coffee/espresso if serving for breakfast.

🥗 Side Dishes

A bright mixed green salad with lemon vinaigrette or quick pickled vegetables to add acidity and freshness; plain yogurt with a squeeze of lemon or fresh fruit (berries or citrus) to balance the sweet elements.

Instructions

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they turn golden and crispy.

Add the chopped onion to the pan and cook for another 3-4 minutes, stirring often, until the onion becomes soft and slightly golden. Season with salt and pepper to taste.

Push the potato-onion mixture to the sides of the pan. Add the remaining 1 tablespoon of oil to the center and crack both eggs into the pan. Cook until the eggs reach your desired doneness (about 3-4 minutes for runny yolks).

Sprinkle the crushed macarons evenly over the top of the hash and eggs. The warm potatoes will soften the macarons slightly while keeping some crunch.

Serve immediately while hot, dividing the hash and eggs between plates. The combination of crispy potatoes, soft eggs, and sweet macaron pieces creates a delightful contrast.