Skillet Hash and Eggs Recipe

 There’s something deeply satisfying about a sizzling skillet filled with crispy potatoes, savory vegetables, and perfectly cooked eggs that makes any morning feel special. This Skillet Hash and Eggs is the ultimate one-pan breakfast that combines golden-brown potatoes, colorful bell peppers, onions, and your choice of protein, all topped with eggs cooked exactly how you like them. The beauty of this dish lies in its versatility and simplicity. Everything cooks together in one skillet, developing layers of flavor as the ingredients caramelize and meld together, while creating those irresistible crispy edges that make hash so addictive. Whether you’re feeding a crowd for weekend brunch, looking for a hearty breakfast to fuel your day, or wanting a satisfying dinner-for-breakfast option, this recipe delivers comfort and nourishment in every forkful. It’s customizable, foolproof, and absolutely delicious.

Serving Quantity: 4 servings

Cooking Time: 35 minutes (plus 10 minutes prep time)

Nutrition Information (per serving):

1. Calories: 420
2. Protein: 22g
3. Fat: 22g
4. Carbohydrates: 35g
5. Fiber: 5g
6. Sugar: 4g
7. Sodium: 680mg

1. Gather Your Ingredients

For the hash:

1. One and a half pounds Yukon Gold or russet potatoes, diced into half-inch cubes
2. Three tablespoons olive oil or vegetable oil, divided
3. One medium yellow onion, diced
4. One red bell pepper, diced
5. One green bell pepper, diced
6. Eight ounces cooked sausage, bacon, or ham, chopped (or omit for vegetarian)
7. Three garlic cloves, minced
8. One teaspoon smoked paprika
9. Half teaspoon dried thyme
10. Half teaspoon onion powder
11. One teaspoon salt
12. Half teaspoon black pepper
13. Quarter teaspoon cayenne pepper (optional)

For the eggs:

1. Four large eggs
2. Salt and pepper to taste

For garnish:

1. Two tablespoons fresh parsley, chopped
2. Two green onions, sliced
3. Half cup shredded cheese (cheddar or your choice)
4. Hot sauce (optional)
5. Sour cream or Greek yogurt (optional)

2. Prepare the Potatoes

Wash and scrub the potatoes thoroughly, leaving the skin on for extra texture and nutrients. Cut them into half-inch cubes, trying to keep the pieces as uniform as possible so they cook evenly. Place the diced potatoes in a large bowl and cover them with cold water. Let them soak for about 5 minutes. This removes excess starch and helps the potatoes get crispier when cooked. Drain the potatoes in a colander and pat them completely dry with paper towels or a clean kitchen towel. This step is important because wet potatoes will steam instead of crisp up in the skillet.

3. Start Cooking the Potatoes

Heat two tablespoons of oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Cast iron is ideal for hash because it distributes heat evenly and creates the best crispy texture. Once the oil is shimmering and hot, add the dried potato cubes in a single layer. Resist the urge to stir them immediately. Let the potatoes cook undisturbed for about 5 to 6 minutes until the bottoms develop a golden-brown crust. Use a spatula to flip the potatoes and cook for another 5 to 6 minutes, stirring occasionally, until they’re crispy and golden on most sides and tender when pierced with a fork. Season with half a teaspoon of salt and a pinch of pepper. Transfer the cooked potatoes to a plate and set aside.

4. Cook the Vegetables and Protein

In the same skillet, add the remaining tablespoon of oil over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until it begins to soften and turn translucent. Add the diced red and green bell peppers and continue cooking for another 4 to 5 minutes until the peppers are tender and starting to caramelize at the edges. If you’re using cooked sausage, bacon, or ham, add it now along with the minced garlic. Cook for 2 to 3 minutes, stirring frequently, until the garlic is fragrant and the meat is heated through. If making a vegetarian version, simply add the garlic at this stage along with perhaps some mushrooms or other vegetables.

5. Combine and Season

Return the cooked potatoes to the skillet with the vegetables and meat. Add the smoked paprika, dried thyme, onion powder, remaining half teaspoon of salt, black pepper, and cayenne pepper if using. Toss everything together thoroughly so the seasonings coat all the ingredients evenly. Cook the mixture together for about 3 to 4 minutes, stirring occasionally, to let the flavors meld and ensure everything is heated through. Press down on the hash with your spatula occasionally to create more crispy contact points with the hot pan. Taste and adjust the seasoning as needed. The hash should be flavorful, with a good balance of salt and spices.

6. Create Wells for the Eggs

Using the back of your spatula or a large spoon, create four evenly spaced wells or indentations in the hash. Push the potatoes and vegetables aside to expose the bottom of the skillet in these spots. These wells are where your eggs will cook. Make them large enough to hold an egg comfortably, about 3 to 4 inches in diameter. If your skillet seems dry, you can add a small drizzle of oil to each well to prevent the eggs from sticking. The wells should be deep enough that the egg whites have a place to settle without running all over the hash.

7. Add and Cook the Eggs

Carefully crack one egg into each well, trying to keep the yolk intact. Season each egg with a small pinch of salt and pepper. Reduce the heat to medium-low. For sunny-side-up eggs with runny yolks, cover the skillet with a lid and cook for about 4 to 5 minutes until the whites are set but the yolks are still soft and jiggly. For over-easy eggs, cook uncovered for 2 to 3 minutes until the bottoms are set, then carefully flip each egg with a spatula and cook for another 1 to 2 minutes. For fully cooked eggs, cover and cook for 6 to 7 minutes until the yolks are set to your desired doneness.

8. Add Cheese and Finish

If using cheese, sprinkle it over the entire skillet during the last minute of cooking the eggs, either directly on the hash or over the eggs themselves. Cover the skillet again briefly to help the cheese melt. The residual heat will melt the cheese beautifully into gooey perfection. Once the eggs are cooked to your liking and the cheese is melted, remove the skillet from the heat. Sprinkle the fresh chopped parsley and sliced green onions over the top for color and freshness.

9. Serve and Enjoy

You can serve the hash directly from the skillet for a rustic, family-style presentation, placing the hot skillet on a trivet in the center of the table. Alternatively, use a large spatula to transfer portions to individual plates, making sure each serving gets one egg and a generous amount of hash. Serve immediately while everything is hot and the eggs are at their best. Offer hot sauce, sour cream, or Greek yogurt on the side for guests to customize their portions. This dish pairs wonderfully with buttered toast, fresh fruit, or a simple green salad for a complete and satisfying meal.

Tips for Perfect Results

1. The key to crispy potatoes is patience. Don’t stir them too frequently in the beginning. Let them develop that golden crust before moving them around.
2. Make sure your potatoes are completely dry before adding them to the hot oil. Any moisture will cause them to steam instead of crisp, resulting in soggy hash.
3. Cut all your vegetables to similar sizes so they cook evenly. Half-inch pieces work well for everything in this recipe.
4. Use a large skillet, at least 12 inches in diameter, to give everything plenty of room. Overcrowding leads to steaming rather than browning.
5. Pre-cook your potatoes the night before if you want to speed up breakfast prep. Simply refrigerate them and they’ll actually crisp up even better the next day.
6. For extra crispy hash, press the mixture down firmly with your spatula and let it sit undisturbed for a minute or two to develop a crust before stirring.
7. Customize the protein based on what you have available. Chorizo, Italian sausage, leftover steak, or even crumbled tempeh for vegetarians all work wonderfully.
8. Sweet potatoes make an excellent substitute for regular potatoes and add a slightly sweet flavor and beautiful color to the dish.
9. If you don’t have a lid for your skillet, you can tent it loosely with aluminum foil to help the egg whites set while keeping the yolks runny.
10. Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the hash in a skillet over medium heat until crispy again, and cook fresh eggs to serve on top for the best results.