Potato Everything Hash Stove Top
Transform your breakfast or brunch game with this irresistible Potato Everything Hash Stove Top recipe! Packed with crispy golden russet potatoes, vibrant sautéed vegetables like bell peppers, onions, and zucchini, and optional savory bites of cooked bacon or sausage, this one-pan meal is as flavorful as it is satisfying. A sprinkle of paprika and dried oregano enhances the hearty flavors, while perfectly cooked eggs nestled into the hash bring it all together. Ready in just 40 minutes, this versatile dish is ideal for a comforting family breakfast or a quick dinner solution. Garnish with fresh parsley or cilantro for a pop of color and serve straight from the skillet for a rustic, crowd-pleasing presentation! Keywords: potato hash, skillet breakfast, easy brunch recipe, one-pan meal, eggs and potatoes, stove top hash.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Bell pepper (any color)
- 1 medium Yellow onion
- 1 medium Zucchini
- 3 cloves Garlic cloves
- 4 large Eggs
- 4 pieces Cooked bacon or sausage (optional)
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro (optional, for garnish)
Instructions
Wash and peel the potatoes. Dice them into small, uniform cubes (about 1/2 inch) to ensure even cooking. Set aside in a bowl of cold water to prevent browning.
Dice the bell pepper, onion, and zucchini into similarly sized pieces. Mince the garlic cloves. If using cooked bacon or sausage, chop them into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium-high heat. Drain and pat dry the potato cubes thoroughly with a clean kitchen towel before adding them to the skillet.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they start to turn golden brown and crispy. Remove them from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, cooked potatoes, and the chopped bacon or sausage (if using). Sprinkle the mixture with paprika, oregano, salt, and black pepper. Toss everything together and cook for another 3-4 minutes to let the flavors meld.
Using a spatula, create four small wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid and reduce the heat to medium-low. Cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook a minute or two longer.
Remove the skillet from heat. Garnish with freshly chopped parsley or cilantro, if desired. Serve immediately.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 33.6 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 330 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5352 mg | 114% | |
*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.
