Easy Breakfast Hash

Why You’ll Love This Recipe

This breakfast hash is simple to make, customizable, and satisfying enough to fuel you through the day. It’s a complete meal in one skillet and works great for using up leftovers. Whether you enjoy it plain or topped with eggs, cheese, or hot sauce, this dish is endlessly adaptable to your tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (russet, Yukon gold, or sweet potatoes), diced
olive oil or butter
onion, diced
bell peppers, diced
garlic, minced
cooked sausage, bacon, or ham (optional)
salt and black pepper
paprika or smoked paprika
eggs (fried, scrambled, or poached on top)
optional toppings: shredded cheese, avocado, green onions, hot sauce

Directions

1. Heat oil or butter in a large skillet over medium heat.
2. Add diced potatoes and cook, stirring occasionally, until golden and crispy (about 12–15 minutes).
3. Stir in onion, bell peppers, and garlic. Cook until softened.
4. Add sausage, bacon, or ham (if using) and cook until heated through.
5. Season with salt, pepper, and paprika.
6. Make small wells in the hash and crack eggs into them (or cook eggs separately and serve on top). Cover and cook until eggs are done to your liking.
7. Sprinkle with cheese, green onions, or avocado before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 35 minutes

Variations

• Southwest Hash: Add black beans, corn, jalapeños, and top with salsa.
• Veggie Hash: Load up with zucchini, mushrooms, spinach, or kale.
• Sweet Potato Hash: Swap regular potatoes for sweet potatoes for a sweeter, nutrient-rich base.
• Cheesy Hash: Stir in shredded cheddar, mozzarella, or pepper jack.
• Vegan Hash: Skip the meat and eggs, add extra veggies, and top with avocado or tofu scramble.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat until warmed through and crispy again, or microwave for 1–2 minutes.
Not recommended for freezing, as potatoes can become grainy after thawing.

FAQs

Can I use frozen potatoes?

Yes, frozen diced potatoes or hash browns work well and save time.

Do I need to parboil the potatoes first?

Not necessary, but it can speed up cooking if you prefer.

Can I make this without meat?

Absolutely—just add more vegetables or beans for protein.

What’s the best pan to use?

A cast iron skillet works best for crisping up potatoes evenly.

Can I bake this instead of frying?

Yes, toss everything on a sheet pan and bake at 425°F (220°C) for 25–30 minutes.

How do I keep the potatoes crispy?

Cook them in a single layer without overcrowding the pan, and avoid stirring too often.

Can I make this spicy?

Yes, add jalapeños, chili flakes, or hot sauce.

Can I prep this ahead of time?

You can dice vegetables and par-cook potatoes ahead, then assemble and cook quickly in the morning.

Can I add eggs later?

Yes, cook the hash fully, then fry or scramble eggs separately and place on top before serving.

Is this good for meal prep?

Yes, portion into containers and reheat for quick breakfasts during the week.

Conclusion

Easy Breakfast Hash is a versatile, comforting meal that’s as perfect for busy mornings as it is for lazy weekend brunches. With its crispy potatoes, savory flavors, and endless topping options, it’s a dish you’ll come back to again and again.

Easy Breakfast Hash

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Easy Breakfast Hash is a one-pan, hearty meal made with crispy potatoes, savory veggies, and your choice of protein, topped with perfectly cooked eggs. It’s quick, satisfying, and endlessly customizable, making it ideal for breakfast or brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 2 cups diced potatoes (russet, Yukon gold, or sweet potatoes)
2. 2 tablespoons olive oil or butter
3. 1 medium onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 cup cooked sausage, bacon, or ham (optional)
7. Salt and black pepper, to taste
8. 1/2 teaspoon paprika or smoked paprika
9. 4 eggs (fried, scrambled, or poached)
10. Optional toppings: shredded cheese, avocado, green onions, hot sauce

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Instructions

Heat oil or butter in a large skillet over medium heat.

1. Add diced potatoes in a single layer and cook, stirring occasionally, for 12–15 minutes until golden and crispy.
2. Stir in diced onion, bell peppers, and garlic. Cook for 5–7 minutes until vegetables are soft.
3. Add the cooked sausage, bacon, or ham (if using), and stir until heated through.
4. Season with salt, pepper, and paprika. Stir well to combine.
5. Make small wells in the hash and crack eggs into each well. Cover and cook until eggs are done to your preference.
6. Top with cheese, avocado, green onions, or hot sauce if desired. Serve hot.

Notes

• Use a cast iron skillet for best crispiness.
• Don’t overcrowd the pan—cook in batches if needed.
• Parboiling potatoes can shorten cooking time but is optional.
• Customize with any vegetables or leftover meats you have on hand.
• For vegan option, omit meat and eggs, and top with avocado or tofu scramble.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 190mg