Savory Breakfast Potato and Egg Hash – A Hearty, One-Pan Morning Favorite

A good breakfast doesn’t need to be complicated. This potato and egg hash brings crisp edges, soft centers, and rich flavor to your morning with simple ingredients and one skillet. It’s flexible enough to use what you have on hand and sturdy enough to keep you full for hours.

Whether you’re feeding a crowd or just craving something satisfying, this is a reliable, no-stress option. Grab a pan, chop a few vegetables, and you’re halfway there.

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Savory Breakfast Potato and Egg Hash – A Hearty, One-Pan Morning Favorite

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pounds potatoes (Russet or Yukon Gold), scrubbed and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 4 large eggs
• 3 tablespoons olive oil or avocado oil (plus more if needed)
• 1 tablespoon unsalted butter (optional, for richness)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme or dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives, for garnish
• Optional add-ins: 4–6 ounces breakfast sausage, bacon, or chorizo; 1/2 cup shredded cheddar or pepper jack; a handful of spinach

Instructions

• Par-cook the potatoes (optional but recommended): Place the cubed potatoes in a pot of cold, salted water. Bring to a simmer and cook 5–7 minutes until just tender but not falling apart.Drain well and let them steam off to dry. This step helps you get crispy edges faster.
• Heat the pan: Set a large cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons of oil and the butter.When hot and shimmering, add the potatoes in an even layer. Don’t crowd the pan.
• Brown the potatoes: Let the potatoes cook undisturbed for 4–5 minutes to develop a crust. Flip and continue cooking, stirring occasionally, for another 6–8 minutes until deeply golden and crisp.Season with salt, pepper, and half the smoked paprika.
• Sauté the aromatics: Push the potatoes to one side of the skillet. Add the remaining tablespoon of oil to the empty space. Add the onion and bell pepper with a pinch of salt.Cook 3–4 minutes, stirring, until softened and lightly browned.
• Add garlic and spices: Stir in garlic, dried thyme (or oregano), the rest of the smoked paprika, and red pepper flakes if using. Cook 30–60 seconds until fragrant. Fold everything together so the potatoes and veggies are evenly mixed.
• Optional proteins: If using sausage, bacon, or chorizo, cook it in a separate pan until done, then stir it into the hash now.For spinach, toss it in and cook just until wilted.
• Create wells and add eggs: Use a spoon to make 4 small wells in the hash. Crack an egg into each well. Season the eggs with a pinch of salt and pepper.
• Cook the eggs: Reduce heat to medium-low.Cover the skillet with a lid and cook 3–5 minutes, until the whites are set and the yolks are done to your liking. For runny yolks, watch closely. For firmer yolks, go a minute or two longer.
• Finish and serve: Sprinkle with chopped parsley or chives.Add cheese if you like, letting it melt over the hot hash. Serve straight from the skillet while it’s hot and crisp.

What Makes This Special

This hash stands out for its balance of textures and flavors. You get golden, crispy potatoes, soft sautéed onions and peppers, and creamy eggs cooked right on top.

It’s a one-pan recipe with ingredients you likely already have.

You can scale it up or down and tweak the flavors to match your mood—smoky, herby, cheesy, or spicy.

Best of all, the method is forgiving. If you follow a few simple steps, you’ll end up with a hearty breakfast that tastes like you spent more time than you did.

Ingredients

• 1 1/2 pounds potatoes (Russet or Yukon Gold), scrubbed and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 4 large eggs
• 3 tablespoons olive oil or avocado oil (plus more if needed)
• 1 tablespoon unsalted butter (optional, for richness)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme or dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives, for garnish
• Optional add-ins: 4–6 ounces breakfast sausage, bacon, or chorizo; 1/2 cup shredded cheddar or pepper jack; a handful of spinach

How to Make It

1. Par-cook the potatoes (optional but recommended): Place the cubed potatoes in a pot of cold, salted water. Bring to a simmer and cook 5–7 minutes until just tender but not falling apart.

   Drain well and let them steam off to dry. This step helps you get crispy edges faster.

2. Heat the pan: Set a large cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons of oil and the butter.

   When hot and shimmering, add the potatoes in an even layer. Don’t crowd the pan.

3. Brown the potatoes: Let the potatoes cook undisturbed for 4–5 minutes to develop a crust. Flip and continue cooking, stirring occasionally, for another 6–8 minutes until deeply golden and crisp.

   Season with salt, pepper, and half the smoked paprika.

4. Sauté the aromatics: Push the potatoes to one side of the skillet. Add the remaining tablespoon of oil to the empty space. Add the onion and bell pepper with a pinch of salt.

   Cook 3–4 minutes, stirring, until softened and lightly browned.

5. Add garlic and spices: Stir in garlic, dried thyme (or oregano), the rest of the smoked paprika, and red pepper flakes if using. Cook 30–60 seconds until fragrant. Fold everything together so the potatoes and veggies are evenly mixed.
6. Optional proteins: If using sausage, bacon, or chorizo, cook it in a separate pan until done, then stir it into the hash now.

   For spinach, toss it in and cook just until wilted.

7. Create wells and add eggs: Use a spoon to make 4 small wells in the hash. Crack an egg into each well. Season the eggs with a pinch of salt and pepper.
8. Cook the eggs: Reduce heat to medium-low.

   Cover the skillet with a lid and cook 3–5 minutes, until the whites are set and the yolks are done to your liking. For runny yolks, watch closely. For firmer yolks, go a minute or two longer.

9. Finish and serve: Sprinkle with chopped parsley or chives.

   Add cheese if you like, letting it melt over the hot hash. Serve straight from the skillet while it’s hot and crisp.

How to Store

Leftover hash keeps well for 3–4 days in an airtight container in the refrigerator. Store the eggs separately if possible, or cook fresh eggs when reheating for the best texture.

To reheat, warm the hash in a skillet over medium heat with a splash of oil to re-crisp the potatoes.

The microwave works in a pinch, but the potatoes will be softer. You can also freeze the potato-and-veggie base (without eggs) for up to 2 months. Thaw in the fridge and reheat in a skillet, then add eggs fresh.

Why This is Good for You

This dish delivers a solid balance of complex carbs, protein, and healthy fats.

Potatoes offer fiber and potassium, while eggs bring high-quality protein and nutrients like choline and vitamin D.

Peppers and onions add antioxidants and natural sweetness, which means you get flavor without relying on heavy sauces. If you choose olive or avocado oil, you’re also getting heart-friendly fats.

Serve with a side of fruit or greens and you’ve got a breakfast that keeps energy levels steady through the morning.

Pitfalls to Watch Out For

• Soggy potatoes: Crowding the pan or skipping the drying step after boiling traps steam. Cook in batches if needed and give the potatoes room.
• Underseasoning: Potatoes need salt.

  Season in layers—during par-cooking, while crisping, and again to taste at the end.

• Overcooked eggs: The eggs finish quickly under a lid. Keep the heat moderate and check often, especially if you like runny yolks.
• Burnt garlic: Add garlic late and cook briefly. If it turns dark, it will taste bitter.
• Unevenly cut potatoes: Different sizes cook at different speeds.

  Aim for uniform 1/2-inch cubes.

Variations You Can Try

• Southwestern: Add cumin, chili powder, and a pinch of coriander. Stir in black beans and top with cheddar, avocado, and salsa.
• Herb and goat cheese: Use fresh thyme and parsley, then crumble goat cheese over the top for a creamy, tangy finish.
• Smoky bacon and cheddar: Crisp bacon first, cook the potatoes in some of the bacon fat, and finish with sharp cheddar and green onions.
• Veggie-packed: Add zucchini, mushrooms, or kale. Cook off moisture so the potatoes stay crisp.
• Sweet potato swap: Use sweet potatoes for a slightly sweeter, fiber-rich base.

  Season with paprika, cumin, and a touch of cinnamon.

• Heat lovers: Toss in jalapeños or hot sauce. A drizzle of chipotle mayo at the end is excellent.

FAQ

Can I skip par-cooking the potatoes?

Yes, you can start raw potatoes directly in the skillet. Use medium heat and give them extra time to cook through, about 15–20 minutes total.

Keep them in a single layer and stir occasionally so they brown evenly without burning.

What kind of pan works best?

A cast-iron skillet delivers the best crust and even heat, but any heavy-bottomed pan works. Nonstick is fine too—just avoid high heat, and don’t use metal utensils on the surface.

How do I make it dairy-free?

Use oil instead of butter and skip the cheese. The hash will still be rich from the eggs and olive oil.

You can add sliced avocado at the end for extra creaminess.

How can I feed a crowd?

Cook the potatoes and vegetables in batches so everything gets crisp, then combine in a large oven-safe skillet or baking dish. Make wells, crack eggs on top, and bake at 400°F (200°C) until the eggs are set, about 8–12 minutes.

What if I prefer scrambled eggs?

No problem. Cook the hash as directed, then push it to the sides and scramble the eggs in the center of the pan.

Fold together at the end, or cook eggs in a separate pan and serve on top.

Can I make it vegetarian or vegan?

It’s easily vegetarian—just skip meat and add extra veggies or beans. For a vegan version, omit the eggs and finish with a plant-based sausage or chickpeas and a drizzle of tahini or a sprinkle of nutritional yeast.

How do I keep the potatoes from sticking?

Start with a hot pan and enough oil. Don’t stir too soon—let the potatoes sear and release naturally before flipping.

If using cast iron, make sure it’s well-seasoned.

In Conclusion

Savory Breakfast Potato and Egg Hash is the kind of recipe that rewards you for keeping it simple. With basic ingredients and a few smart steps, you get crispy potatoes, tender vegetables, and perfectly cooked eggs in one pan. Keep this method in your back pocket and customize it to fit your mood or what’s in your fridge.

It’s a dependable, hearty breakfast that always hits the spot.