Breakfast Hash With Eggs (Printer-friendly)
Crispy potato, vegetable, and egg skillet ready in 40 minutes. Serves 4.
# What You’ll Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
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 Guide:
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 to the skillet. Sauté for 5 minutes until vegetables soften. Stir in garlic and cook for 1 minute until fragrant.
03 - If using, add 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 remaining olive oil into each. Crack 1 egg into each well. Cover skillet with lid and cook for 5-7 minutes until eggs reach desired doneness.
05 - Remove from heat. Garnish with chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet, meaning less cleanup and more time enjoying your morning
- The combination of crispy potatoes, runny yolks, and smoky paprika creates layers of flavor in every bite
- It's endlessly adaptable based on what's in your fridge or what you're craving
02 -
- Crowding the skillet prevents proper browning, so use your largest pan or cook in batches if needed
- Resist the urge to stir constantly once the eggs are in, or you'll break the yolks and ruin that satisfying presentation
03 -
- Dice all vegetables to the same size for even cooking
- Pre-cook bacon extra crispy so it doesn't get soggy in the hash