Potato Egg Hash
This classic potato egg hash uses diced canned or pre-cooked potatoes to deliver crispy golden results in just 15 minutes. Bell peppers, onions, and perfectly seasoned potatoes create a satisfying quick skillet breakfast any day of the week.
Crispy golden potato hash with peppers, onions, and eggs all in one pan in 15 minutes.
Nutrition per serving
Ingredients
base
seasoning
Instructions
Crisp the Potatoes
Heat olive oil in a large cast iron or nonstick skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed for 4 to 5 minutes until the bottom forms a golden crust. Flip and cook another 2 minutes.
Add Vegetables and Season
Add bell pepper and onion to the skillet with the potatoes. Season with smoked paprika, salt, and pepper. Stir together and cook for 2 minutes until vegetables are slightly softened.
Cook Eggs and Serve
Create four wells in the hash and crack one egg into each well. Cover the pan and cook for 2 to 3 minutes until whites are set and yolks are still runny. Serve directly from the skillet.
Substitutions
Common mistakes
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