Breakfast / Global

Egg and Potato Breakfast Hash

Crisp potatoes, peppers, and eggs cooked together for a hearty breakfast-for-dinner option.

12 min prep 25 min cook 4 servings Easy
Egg and potato breakfast skillet

Ingredients

Metric

  • 600 g potatoes, diced
  • 6 eggs
  • 1 onion, diced
  • 1 pepper, diced
  • 1 tsp paprika
  • 100 g cheese
  • 1 tbsp oil

US

  • 1.3 lb potatoes, diced
  • 6 eggs
  • 1 onion, diced
  • 1 pepper, diced
  • 1 tsp paprika
  • 1 cup cheese
  • 1 tbsp oil

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Method

  1. Parboil potatoes for 6 minutes and drain.
  2. Cook onion and pepper in oil.
  3. Add potatoes and cook until crisp.
  4. Season with paprika, salt, and pepper.
  5. Make wells and crack in eggs.
  6. Cover until eggs are set, then add cheese.

Substitutions

Main ingredients

sweet potato, peas, spinach

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Best fresh; refrigerate leftovers for one day.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Can I bake the eggs?

Yes. Finish the skillet in a 190°C / 375°F oven.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.