Pin It A comforting, rustic one-pan meal featuring golden potatoes, sautéed vegetables, and perfectly cooked eggs—ideal for a quick weeknight dinner or hearty breakfast.
I often make this skillet egg and potato hash when I need a wholesome, filling meal ready in under an hour. It always hits the spot!
Ingredients
- Vegetables: 1 1/2 lbs (700 g) Yukon Gold or red potatoes, diced (skin on), 1 medium yellow onion, finely chopped, 1 red bell pepper, diced, 1 green bell pepper, diced, 2 cloves garlic, minced
- Eggs: 4 large eggs
- Spices & Herbs: 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp freshly ground black pepper, 3/4 tsp kosher salt (plus more to taste)
- Other: 3 tbsp olive oil (divided), 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Step 1:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10 12 minutes until they begin to turn golden and tender.
- Step 2:
- Add the onions and bell peppers to the skillet. Sauté for 5 6 minutes until vegetables are softened.
- Step 3:
- Stir in the garlic, smoked paprika, thyme, salt, and pepper cook for 1 minute until fragrant.
- Step 4:
- Flatten the hash evenly in the skillet. Drizzle the remaining 1 tablespoon olive oil over the top.
- Step 5:
- Using a spoon, create 4 wells in the hash. Crack an egg into each well.
- Step 6:
- Cover the skillet with a lid and cook for 5 7 minutes or until egg whites are set but yolks remain runny (cook longer for firmer yolks).
- Step 7:
- Remove from heat, sprinkle with fresh parsley, and serve immediately.
Pin It This recipe always brings back warm memories of weekend breakfasts with my family gathered around the table.
Required Tools
Large nonstick or cast iron skillet with lid, cutting board, chefs knife, spatula or wooden spoon
Allergen Information
Contains eggs. Recipe is gluten free and dairy free. Always check ingredient labels for hidden allergens if using packaged products.
Nutritional Information
Calories 270, Total Fat 12 g, Carbohydrates 33 g, Protein 8 g (per serving)
Pin It This simple skillet hash is ultimate comfort food for any time of day.
Recipe FAQs
- → What type of potatoes work best?
Yukon Gold or red potatoes with skin on are ideal for this hash, offering a tender yet firm texture when sautéed.
- → How do I achieve runny egg yolks?
Cover the skillet and cook the eggs for about 5–7 minutes until the whites set but the yolks remain soft and runny.
- → Can I make this dish vegan?
While eggs are central, you can replace them with tofu or plant-based alternatives for a vegan version.
- → What spices enhance the flavor?
Smoked paprika and dried thyme add a smoky and earthy depth that complements the potatoes and vegetables well.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are gluten-free, making it a safe option for gluten-sensitive individuals.