Simple Skillet Egg Potato Hash

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 first made this skillet hash on a rainy Sunday morning and it quickly became a favorite for weekend breakfasts and simple dinners alike.

Ingredients

• Vegetables: 1 ½ 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, ½ tsp dried thyme, ½ tsp freshly ground black pepper, ¾ 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.

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This dish always brings the family together on weekend mornings to share stories and laughter over a warm meal.

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.

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Enjoy this easy hash any time you want a comforting, nutritious meal made simply and quickly.

Recipe FAQs

→ What potatoes work best for this hash?

Yukon Gold or red potatoes with skin on provide a tender texture and hold shape well during cooking.

→ How do I get runny egg yolks in this dish?

Cook the eggs covered for 5–7 minutes until whites set but yolks remain soft. Extend time for firmer yolks.

→ Can I add meat to this one-pan meal?

Yes, cooked bacon or sausage can be added for a non-vegetarian version, enhancing flavor and heartiness.

→ Which spices enhance the flavor in this dish?

Smoked paprika, dried thyme, black pepper, and kosher salt bring balance and depth to the sautéed vegetables and eggs.

→ What sides pair well with this egg and potato hash?

Crusty bread, fresh avocado slices, or a simple green salad complement this hash beautifully for a complete meal.