Scrambled Breakfast Hash
Kickstart your morning with this hearty and flavorful Scrambled Breakfast Hash! Combining golden, crispy russet potatoes, colorful sautéed bell peppers, and onions, this one-skillet wonder is packed with layers of savory goodness. Fluffy scrambled eggs infused with just the right mix of seasonings are stirred together with crumbled bacon and melty cheddar cheese for a breakfast that’s both indulgent and satisfying. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this dish is perfect for busy mornings or lazy weekend brunches. Ready in just 40 minutes and serving up to four, this recipe is as simple as it is satisfying—a must-try for fans of comforting breakfast classics! Keywords: breakfast hash, scrambled eggs, one-skillet recipe, quick breakfast, hearty brunch ideas.
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 2 minced garlic cloves
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 strips, crumbled cooked bacon
- 0.5 cup shredded cheddar cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Peel the russet potatoes and dice them into small, evenly-sized cubes (about 1/2 inch).
Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to brown and soften.
Push the potatoes to one side of the skillet and add 1 tablespoon of unsalted butter to the empty side.
Add the diced onion and bell pepper to the buttered side of the skillet. Cook for 4-5 minutes, stirring occasionally, until softened. Mix the vegetables and potatoes together in the skillet.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir everything to combine fully.
In a medium-sized bowl, whisk together the eggs, 2 tablespoons of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Pour the egg mixture into the skillet and stir gently to scramble the eggs while they cook. Continue stirring until the eggs are just set, about 3-4 minutes.
Sprinkle 1/2 teaspoon of paprika, crumbled bacon, and shredded cheddar cheese over the hash, stirring gently to evenly distribute.
Remove the skillet from heat and garnish with freshly chopped parsley before serving.
Serve immediately while hot. Enjoy your Scrambled Breakfast Hash!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 3646 mg | 159% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.6 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 712 mg | 55% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3994 mg | 85% | |
*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.
