There’s nothing quite as satisfying as a hot skillet of hash topped with a perfectly cooked egg! This hash and egg recipe is ideal for breakfast, brunch, or even dinner, featuring crispy potatoes, savory vegetables, and an egg cooked to your liking. Customizable with your favorite ingredients, this dish is incredibly versatile and comforting, delivering a hearty, savory meal any time of day.
Ingredients
- 2 tablespoons olive oil or butter
- 1 lb potatoes (Yukon gold or russet), diced into 1/2-inch cubes
- 1/2 yellow onion, diced
- 1 bell pepper (any color), diced
- 1/2 cup mushrooms, sliced (optional)
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme or rosemary
- 4 large eggs
- Fresh parsley or chives for garnish
Optional Add-Ins
- 1/2 cup cooked sausage or bacon, chopped
- 1/4 cup shredded cheese (Cheddar or Gruyère)
- Spinach or kale leaves, for extra greens
Preparation
Prepare the Potatoes
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally until the potatoes are golden brown and crispy on the outside.
Sauté the Vegetables
- Push the potatoes to one side of the skillet. Add another tablespoon of oil and add the onion, bell pepper, and mushrooms. Sauté for 5-6 minutes until the vegetables are tender.
- Add the smoked paprika, garlic powder, and thyme. Stir well to combine the potatoes and vegetables, coating everything in the seasonings.
Add Protein or Greens (Optional)
- If using sausage, bacon, or greens, add them now and cook for another 2-3 minutes to combine flavors.
Cook the Eggs
- Create small wells in the hash mixture for the eggs. Crack an egg into each well, season with salt and pepper, and cover the skillet with a lid. Cook for 3-5 minutes, or until the eggs reach your preferred doneness (sunny side up, over easy, or fully cooked).
Garnish and Serve
- Sprinkle fresh parsley or chives on top for a burst of color and flavor. Serve the hash and egg straight from the skillet for a rustic, delicious presentation.
Variations
- Southwest Style Hash: Add a dash of chili powder and cumin to the seasoning mix, then top with sliced avocado, salsa, and a sprinkle of queso fresco.
- Vegan Hash: Swap the eggs for tofu or chickpeas and use plant-based sausage for a filling, protein-rich meal.
- Loaded Hash: Include crumbled cooked bacon, shredded cheese, and a dollop of sour cream for a loaded hash experience.
Cooking Note
For extra-crispy potatoes, soak them in water for 10-15 minutes after dicing, then dry thoroughly before cooking. This helps remove some of the starch, allowing them to crisp up nicely.
Serving Suggestions
This hash and egg recipe is great on its own, but you can also serve it with toasted bread, a side of fruit, or even a green salad for added freshness. It’s perfect for a casual family meal, brunch gathering, or even a quick, satisfying dinner.
Tips
- Egg Doneness: Cook the eggs to your preferred doneness by adjusting the lid time. Leave the lid off for softer yolks or cover the skillet to cook them through.
- Pan Size: Use a large skillet to give the potatoes plenty of room, which helps them crisp up without steaming.
- Cheese Tip: If adding cheese, sprinkle it on just before the eggs go in for a melty, cheesy touch.
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Protein: 10g
- Carbohydrates: 32g
- Fat: 15g
- Fiber: 4g
- Sodium: 320mg
FAQs
Q: Can I make this dish in advance?
A: While this hash is best enjoyed fresh, you can cook the potato and vegetable mixture in advance and refrigerate it. Reheat in a skillet and add fresh eggs before serving.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes make a delicious and nutrient-dense alternative, adding a bit of sweetness to the dish.
Q: How can I make this dish spicier?
A: Add a pinch of red pepper flakes, diced jalapeño, or a drizzle of hot sauce for a spicy kick.
Q: Can I bake the eggs instead of frying them?
A: Yes! After preparing the hash, crack the eggs on top and bake the whole skillet at 400°F (200°C) for 10-12 minutes or until the eggs are set to your liking.
Conclusion
This hash and egg recipe is a quick, hearty, and versatile meal that’s as satisfying in the morning as it is at night. Loaded with crispy potatoes, savory vegetables, and a perfectly cooked egg, this dish will quickly become a family favorite. Try it with your favorite add-ins and enjoy a meal that’s delicious any time of day!