Breakfast Hash With Eggs (Printable Version)
Crispy potatoes, savory vegetables, and perfectly cooked eggs come together in one satisfying skillet breakfast.
# 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:
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 cooked bacon or sausage. Sprinkle smoked paprika, salt, and black pepper over the mixture; stir to combine thoroughly.
04 - Make 4 small wells in the hash and drizzle remaining olive oil into each. Crack 1 egg into each well. Cover with lid and cook for 5–7 minutes until eggs reach desired doneness.
05 - Remove from heat. Garnish with chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one pan so you spend less time cleaning and more time eating
- The eggs cook right on top creating those velvety yolks that mix perfectly with the crispy potatoes
- You can easily customize it with whatever vegetables you have in your fridge
02 -
- A skillet with a tight fitting lid is non negotiable for getting those eggs perfectly steamed
- Do not crowd the pan or the potatoes will steam instead of getting crispy
- Letting the hash sit undisturbed between flips is what creates those delicious crispy bits
03 -
- Dice your potatoes slightly smaller than you think you need so they cook through before burning
- Let your skillet get properly hot before adding the first batch of oil
- Use room temperature eggs to help them cook more evenly in the wells