Breakfast Hash With Eggs (Printable)

Crispy potatoes and savory vegetables topped with sunny eggs in one easy skillet.

# What You Need:

→ Vegetables

01 - 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 red bell pepper, seeded and diced
03 - 1 yellow onion, diced
04 - 1 cup mushrooms, sliced
05 - 2 cloves garlic, minced

→ Meats (optional)

06 - 4 oz cooked bacon or breakfast sausage, chopped

→ Spices & Seasonings

07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon salt

→ Eggs

10 - 4 large eggs

→ Fresh Herbs

11 - 2 tablespoons chopped fresh parsley

→ Oil

12 - 3 tablespoons olive oil

# How To Cook:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to brown and soften.
02 - Add onion, bell pepper, and mushrooms. Sauté for 5 minutes until vegetables soften. Stir in garlic and cook for 1 minute until fragrant.
03 - If using, add the cooked bacon or sausage. Sprinkle smoked paprika, salt, and black pepper over the mixture; stir to combine evenly.
04 - Make 4 small wells in the hash and drizzle the remaining olive oil into each. Crack 1 egg into each well. Cover the skillet with a lid and cook for 5–7 minutes, or until the eggs are cooked to your liking.
05 - Remove from heat. Garnish with chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • One pan means minimal cleanup when you are barely awake
  • Crispy potatoes and runny eggs create the perfect texture combination
  • Easily customizable with whatever vegetables you have in the fridge
02 -
  • Dense potato cubes take longer to cook than you think, so test one with a fork before moving on
  • Creating deeper wells keeps the eggs from spreading too much across the hash
  • The residual heat continues cooking the eggs after you remove the skillet from the burner
03 -
  • Cook the hash in a cast iron skillet for the best browning and easy transfer to the table
  • Make the potato and vegetable base ahead and reheat it before adding the eggs

Go Back