Breakfast Hash With Eggs (Printable)
Crispy potatoes and vegetables topped with eggs in a comforting skillet 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 - 1/2 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
# How to make it:
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 eggs reach desired doneness.
05 - Remove from heat. Garnish with chopped parsley. Serve immediately.
# Expert Tips:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time eating
- The crispy potatoes contrast perfectly with runny yolks creating that restaurant quality texture at home
- Its endlessly adaptable based on whatever vegetables are sitting in your crisper drawer
02 -
- Potatoes need space in the pan to crisp properly so do not crowd your skillet or they will steam instead
- Making sure your wells have enough oil prevents the eggs from sticking to the bottom
- The residual heat continues cooking the eggs so remove them slightly before they reach your desired doneness
03 -
- Cut your potatoes into uniform dice so they all cook at the same rate
- Pre cook your bacon or sausage before starting so you only need to warm it through
- Use a lid that fits well to trap the steam that cooks the eggs from above