Breakfast Hash With Eggs (Printable)
Crispy potatoes, vegetables, and eggs cooked in one skillet for a hearty morning meal.
# What You 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
# How to Make It:
01 - Heat 2 tablespoons of 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.
# Expert Suggestions:
01 -
- Everything happens in one pan so you spend less time washing dishes and more time drinking coffee
- The eggs cook right on top of the vegetables, letting those yolks mingle with all the savory flavors below
02 -
- Do not rush the potato stage, those first 10 minutes are what creates the crispy texture that makes this dish special
- Keep the heat at medium so the vegetables cook through without burning before the eggs are done
03 -
- Cut your vegetables into similar sizes so everything cooks at the same rate
- Let the skillet get hot enough that the potatoes sizzle immediately when they hit the oil