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 have made this skillet egg and potato hash countless times for my family, and it always brings smiles to the breakfast table.
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.
Pin It This dish always brings my family together on weekend mornings, filling the house with warm aromas and laughter.
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
Pin It 
This skillet egg and potato hash is the perfect quick meal that feels like a warm hug on a plate.
Recipe FAQs
- → What type of potatoes work best for this dish?
Yukon Gold or red potatoes with the skin left on provide the best texture and flavor, holding their shape well during cooking.
- → How can I achieve runny yolks in the skillet?
Cover the skillet and cook for 5–7 minutes, checking that the egg whites are set while the yolks stay soft and runny.
- → Can I make this dish vegan?
For a vegan version, substitute eggs with tofu or chickpea flour mixtures and use plant-based oils for cooking.
- → What spices enhance the flavor of the hash?
Smoked paprika, dried thyme, black pepper, and kosher salt combine to create a warm, savory profile that complements the potatoes and vegetables.
- → Are there suggested add-ins for extra flavor?
Bacon or sausage add savory depth, while shredded cheese melted on top adds richness. Fresh parsley garnish provides a bright finish.