Breakfast Hash With Eggs (Printable)
Crispy potatoes and vegetables topped with eggs in one hearty skillet.
# 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 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.
03 - If using, add the cooked bacon or sausage. Sprinkle smoked paprika, salt, and black pepper over the mixture; stir to combine.
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.
# Insider Tips:
01 -
- Everything happens in one pan so you spend less time washing dishes and more time drinking your coffee
- The eggs cook right on top of the hash absorbing all those smoky paprika and vegetable flavors
- Its endlessly customizable use whatever vegetables are wilting in your crisper drawer
02 -
- Resist the urge to stir the hash after you crack the eggs let them steam undisturbed or theyll break and youll end up with scrambled eggs mixed into the potatoes
- If your potatoes are still raw after 10 minutes add a splash of water and cover the pan for a few minutes to steam them through
- The hash continues cooking in the hot pan even after you remove it from heat so take the eggs off a minute before you think theyre done
03 -
- Cook the bacon or sausage the night ahead and keep it in the fridge so the morning assembly goes faster
- If your skillet doesnt have a good fitting lid use a baking sheet the seal helps create the steam needed to cook the eggs evenly