Egg Hash
Start your day with the hearty comfort of Egg Hash, a one-pan wonder that combines crispy golden potatoes, caramelized onions and bell peppers, and perfectly cooked eggs for a breakfast packed with flavor and texture. This recipe features a vibrant medley of fresh ingredients seasoned with smoked paprika, garlic, and parsley, creating a balance of smoky, savory, and earthy notes. It’s as simple as making well-seasoned vegetable hash, creating little wells, and gently nestling your eggs to cook to perfection. Quick to prepare in just 35 minutes and ideal for serving four, this dish is perfect for busy mornings or a leisurely weekend brunch. Whether you're a fan of bold breakfast flavors or looking for a satisfying vegetarian meal option, Egg Hash is sure to become a favorite.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Yellow onion
- 1 medium Bell pepper (red or green)
- 2 cloves Garlic cloves
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and dice them into small, evenly sized cubes about 1/2 inch thick.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to turn golden brown and crisp.
While the potatoes are cooking, finely chop the onion, bell pepper, and garlic.
Remove the potatoes from the skillet and set them aside on a plate. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Add the chopped onion and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until soft and slightly caramelized.
Stir in the minced garlic and cooked potatoes, and season with salt, black pepper, and smoked paprika. Mix well to evenly coat the vegetables.
Using a spoon, create four small wells in the mixture, spaced evenly around the pan.
Crack one egg into each well, being careful not to break the yolk.
Cover the skillet with a lid and reduce the heat to low. Cook for 5-7 minutes, or until the egg whites are set, and the yolks are cooked to your desired doneness.
Remove the skillet from the heat, sprinkle the dish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
