🍽️ FittestMe.aiFoodsNutrients

Breakfast hash with potatoes and peppers Recipe

American · Main course · 35 min total

A hearty and colorful one-pan breakfast hash featuring crispy potatoes, sweet bell peppers, and onions, perfect for a satisfying start to the day.

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cups (about 1.5 lbs) Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large non-stick skillet over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until softened, about 5 minutes.
2. Add potatoes, smoked paprika, garlic powder, salt, and black pepper. Stir to coat. Spread into an even layer and cook without stirring for 5-7 minutes until bottom is golden brown.
3. Flip and stir potatoes, then spread again. Continue cooking, stirring every 4-5 minutes, until potatoes are tender and crispy, about 15-18 minutes total.
4. If adding eggs, make 4 wells in the hash and crack an egg into each. Reduce heat to medium-low, cover, and cook until whites are set but yolks are still runny, about 4-5 minutes.
5. Sprinkle with fresh parsley and serve immediately.

Tips

• For extra crispiness, parboil the potatoes for 5 minutes before adding to the skillet.
• Leftover hash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet.
• Add cooked bacon or sausage for a heartier meal.

More about Breakfast hash with potatoes and peppers →

AI estimate may be inaccurate · Terms