Scrambled Egg Hash
Wake up your breakfast routine with this hearty and flavorful Scrambled Egg Hash! Perfectly golden, crispy potatoes pair beautifully with sautéed bell peppers, onions, and garlic, all brought together with soft, creamy scrambled eggs seasoned with paprika for a smoky kick. This one-pan wonder is topped with optional melted cheddar and fresh parsley, making it a versatile dish that's ready in just 30 minutes. Whether you’re looking for a quick and satisfying brunch or a comforting weeknight meal, this recipe delivers a balance of texture, taste, and nutrition. Plus, it's easily customizable—add your favorite veggies, proteins, or spices to make it your own!
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Recipe Information
Ingredients
- 2 medium sized potatoes
- 4 eggs
- 1 medium sized bell pepper
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika
- 0.5 cups cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Wash and peel the potatoes, then dice them into small cubes (about 1/2 inch).
Dice the bell pepper and onion into small pieces. Mince the garlic cloves.
Heat 1 tablespoon 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 golden brown and crispy. Season with a pinch of salt and pepper, then remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until softened. Add the bell pepper and minced garlic, and cook for an additional 3-4 minutes until the vegetables are tender.
While the vegetables cook, crack the eggs into a small bowl, add the salt, black pepper, and paprika, and beat them with a fork until well combined.
Reduce the skillet heat to low and return the crispy potatoes to the pan. Pour the beaten eggs over the potatoes and vegetables.
Gently stir the mixture with a spatula, cooking the eggs slowly until they are softly scrambled and just set, about 2-3 minutes. Be careful not to overcook.
If using cheddar cheese, sprinkle it over the top of the scramble and cook for an additional minute until melted.
Remove the skillet from heat and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 230 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2907 mg | 62% | |
*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.
