Breakfast Hash With Eggs (Printable Version)
Crispy potatoes and vegetables topped with sunny eggs in a single skillet for an easy, filling morning meal.
# What You'll Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced
02 - 1 red bell pepper, 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 tsp smoked paprika
08 - ½ tsp ground black pepper
09 - 1 tsp salt
→ Eggs
10 - 4 large eggs
→ Fresh Herbs
11 - 2 tbsp chopped fresh parsley
→ Oil
12 - 3 tbsp olive oil
# Method:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook 8–10 minutes, stirring occasionally, until browned and beginning to soften.
02 - Add onion, bell pepper, and mushrooms. Sauté 5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
03 - If using, add cooked bacon or sausage. Sprinkle smoked paprika, salt, and black pepper over mixture; stir thoroughly to combine.
04 - Create 4 small wells in hash and drizzle remaining olive oil into each. Crack 1 egg into each well. Cover skillet and cook 5–7 minutes until eggs reach desired doneness.
05 - Remove from heat. Garnish with chopped parsley and serve immediately while hot.
# Chef's Tips:
01 -
- Its the ultimate clean-out-the-fridge meal that somehow tastes intentional and fabulous
- One skillet means zero cleanup, which is basically breakfast cheating
02 -
- Dont rush the potatoes or theyll steam instead of crisp, and nobody wants soggy hash
- Make those wells deep enough so the eggs dont spread all over the place
03 -
- Use a cast iron skillet if you have one, it holds heat better and creates the best crust
- Leftovers reheat surprisingly well in a skillet, though the eggs are best freshly cooked