Eggs and Hash
Start your day with the ultimate comfort breakfast: Eggs and Hash, a skillet-made classic that's equal parts hearty and flavorful! This easy recipe combines golden, crispy Russet potatoes with sautéed onions, bell peppers, and a hint of smoked paprika for a perfectly seasoned base. The crowning touch? Soft, runny eggs cooked right into the mix, creating a delightful fusion of textures and flavors. Ready in just 40 minutes, this one-pan wonder is topped with fresh parsley and can be customized with a splash of hot sauce for an extra kick. Perfect for a weekend brunch or a quick, satisfying dinner, Eggs and Hash is guaranteed to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 4 whole Eggs
- 2 tablespoons Fresh parsley
- 1 to taste Hot sauce (optional)
Instructions
Peel and dice the russet potatoes into small cubes, about 1/2 inch in size.
Finely dice the yellow onion and green bell pepper, and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet in an even layer. Let them cook undisturbed for 4-5 minutes to develop a crispy, golden crust on the bottom.
Stir the potatoes and continue cooking for another 8-10 minutes, stirring occasionally, until they are tender and golden brown on all sides. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Season the vegetables with salt, black pepper, and smoked paprika. Stir to combine.
Add the cooked potatoes back to the skillet, mixing them with the sautéed vegetables. Cook for another 2-3 minutes until everything is well combined and heated through.
Reduce the heat to low and use a spoon to create four small wells in the hash mixture.
Crack one egg into each well. Cover the skillet with a lid and cook for 4-6 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time if you prefer firmer yolks.
Remove the skillet from the heat and sprinkle chopped fresh parsley over the top.
Serve the Eggs and Hash immediately, with hot sauce on the side if desired.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3785 mg | 81% | |
*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.
