Breakfast Hash With Eggs (Printable Version)

Crispy potatoes and vegetables topped with runny eggs in a satisfying skillet.

# 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:

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 evenly.
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 while hot.

# Expert Tips:

01 -
  • Everything cooks in a single skillet, which means minimal cleanup and maximum flavor as all those vegetable juices mingle together
  • The eggs steam right on top of the hash, creating those glorious runny yolks that fold into the crispy potatoes when you break them
  • You can easily adapt this based on what is lingering in your crisper drawer, making it a brilliant use-it-up meal
02 -
  • Dice your potatoes evenly, about half-inch pieces, so they all finish cooking at the same time instead of having some undercooked chunks while others are burning
  • Resist the urge to stir constantly once the eggs are added, or you will break the yolks and end up with scrambled eggs instead of those gorgeous sunny centers
  • A good lid is essential here because the trapped steam is what cooks the egg whites without overcooking the yolks
03 -
  • Use a cast iron skillet if you have one, as it holds heat evenly and creates the best crust on the potatoes
  • Crack each egg into a small bowl first before sliding it into its well, which prevents broken yolks from accidental shell fragments

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