top of page

Turmeric Hash

February 19, 2020 by Nicole Collins

They call me Mellow Yellow…

Anyone remember that song? I don’t know that I can say I remember it, because I really only remember that one phrase.

But, whatever. It works for what we need it for today.

Because today is YELLOW day in our Taste the Rainbow Challenge!

The older I get, the more I find myself drawn to the color yellow. I really love the bright, sunshiney vibe. I even have my guest room walls painted in yellow ombre. And, my favorite sweater right now is a pretty mustard yellow.


Today’s color was a fun one for me. I could’ve easily gone the scrambled egg route or done something with corn. But, I wanted to think a little outside the yellow box. And, I’m sure glad I did. I’m totally obsessed with today’s recipe right now.

So today, we’re making Turmeric Hash!

We’re going to yellow this one up the whole way through. To start, we need some Yukon gold potatoes, a yellow onion, and a yellow pepper. Give them a good dice, and throw them all in a pan with some olive oil to start cooking away.

To season our potatoes, we’re going to use all the good stuff: garlic powder, cumin, paprika, salt, pepper, and (of course) turmeric! Turmeric is one of those spices that doesn’t get enough love, in my opinion. It’s warm and earthy. It’s got anti-inflammatory properties. And, it makes everything have a beautiful yellow hue! It can be a little aggressive, so we don’t need much. But, I just love the flavor profile it adds to these potatoes.

When the potatoes are finished cooking, they’ll be a little crispy. The onions will be nice and caramelized. And, the whole situation with be perfectly seasoned and super delicious. And, it can only get better by adding a gooey poached egg on top.

Yellow potatoes- check! Yellow yolk- check! Yellow swirls and splatters on your plate from all the yellow goodness- CHECK!

Alright, everyone! Tomorrow, we’re going green!

‘Til then…let’s eat!


Turmeric Hash

Serves: 4 Print


  • 2 tbsp olive oil

  • 1 onion, diced

  • 1 yellow pepper, diced

  • 5 cups diced yukon gold potatoes

  • 2 tsp salt

  • ½ tsp pepper

  • 1 tsp turmeric

  • ½ tsp cumin

  • ½ tsp paprika

  • 1 tsp garlic powder

  • 8 poached eggs (fried egg works too)


  1. In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Add yellow pepper and onions, and cook until softened, about 5-7 mins.

  2. Add potatoes, salt, pepper, turmeric, cumin, paprika, garlic powder, and remaining 1 tbsp of oil. Stir completely until everything is coated in the spices. Reduce heat to medium. Cover and cook until potatoes have softened, about 15-20 mins, stirring every 5 mins. Remove from heat.

  3. Divide hash between 4 plates. Top each plate with 2 poached eggs. Serve!

Recipe notes:

*To poach an egg, this method works for me every time. Over high heat, bring a small pot of water with 1 cap full (about a tsp) of white vinegar to a light simmer. Break egg in to a small ramekin, being careful not to crack the yolk. As soon as the water starts to bubble, reduce the heat to medium high heat. Add a pinch of salt to the water. Carefully, drop the egg in to the water, and set the timer for 3 minutes. When the time is up, remove the egg from the water with a slotted spoon, and blot with a paper towel to dry. This is the method I use when I'm only cooking two eggs at a time. To cook more eggs at once, use a larger but shallow skillet to simmer the water; and keep track of which eggs you dropped in first so you know which order to remove the eggs.

*If poached eggs aren't for you, a fried runny egg will be delicious too.

*The cook time on the potatoes depends on the size of the dice of your potatoes. I diced mine fairly small. Cook longer if necessary, continuing to stir every 5 mins, until the potatoes are fork tender.

bottom of page