Hearty Breakfast Hash
Start your morning off right with this irresistible Hearty Breakfast Hash, a crowd-pleasing skillet meal that brings bold flavors and vibrant colors to your table. Featuring perfectly crispy russet potatoes, sautéed onions, and a medley of sweet red and green bell peppers, this dish is seasoned with smoky paprika and garlic for a rustic, savory kick. Optional diced sausage or bacon adds a deliciously hearty touch, while freshly cracked eggs nestled into the hash make for a beautiful and satisfying centerpiece. Ready in just 45 minutes and brimming with protein, this easy one-pan breakfast is perfect for feeding a hungry family or serving at weekend brunches. Garnished with fragrant fresh parsley, it’s a wholesome and versatile dish that pairs wonderfully with toast or creamy avocado slices. Keywords: hearty breakfast hash, crispy potatoes, skillet recipes, easy breakfast ideas, brunch recipes.
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Recipe Information
Ingredients
- 3 medium-sized russet potatoes
- 3 tablespoons olive oil
- 1 medium-sized, diced onion
- 1 medium-sized, diced red bell pepper
- 1 medium-sized, diced green bell pepper
- 2 minced garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 large eggs
- 150 grams, diced (optional) cooked sausage or bacon
- 2 tablespoons, chopped fresh parsley
Instructions
Wash, peel, and dice the potatoes into small, bite-sized cubes.
Place the diced potatoes into a pot of salted water and bring to a boil. Cook for 5 minutes, then drain and set aside.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Add the boiled potatoes in a single layer and let them cook undisturbed for 3-5 minutes until crispy on the bottom.
Stir the potatoes together with the vegetables, then season with salt, ground black pepper, and smoked paprika. Stir well to evenly coat.
If using cooked sausage or bacon, stir them into the skillet at this stage. Cook for another 3-4 minutes until everything is heated through.
With the back of a spoon, make 4 small wells in the hash. Crack one egg into each well.
Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are cooked to your desired level of doneness.
Turn off the heat and garnish the hash with freshly chopped parsley.
Serve immediately, either as is or with a side of toast or avocado slices.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 22.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4408 mg | 94% | |
*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.
