Eggs and Hash

Start your day with the ultimate comfort breakfast: Eggs and Hash, a skillet-made classic that's equal parts hearty and flavorful! This easy recipe combines golden, crispy Russet potatoes with sautéed onions, bell peppers, and a hint of smoked paprika for a perfectly seasoned base. The crowning touch? Soft, runny eggs cooked right into the mix, creating a delightful fusion of textures and flavors. Ready in just 40 minutes, this one-pan wonder is topped with fresh parsley and can be customized with a splash of hot sauce for an extra kick. Perfect for a weekend brunch or a quick, satisfying dinner, Eggs and Hash is guaranteed to become a favorite in your recipe rotation.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium Russet potatoes
• 3 tablespoons Olive oil
• 1 medium Yellow onion
• 1 medium Green bell pepper
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Smoked paprika
• 4 whole Eggs
• 2 tablespoons Fresh parsley
• 1 to taste Hot sauce (optional)

Directions

Step 1

Peel and dice the russet potatoes into small cubes, about 1/2 inch in size.

Step 2

Finely dice the yellow onion and green bell pepper, and mince the garlic cloves.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the diced potatoes to the skillet in an even layer. Let them cook undisturbed for 4-5 minutes to develop a crispy, golden crust on the bottom.

Step 5

Stir the potatoes and continue cooking for another 8-10 minutes, stirring occasionally, until they are tender and golden brown on all sides. Remove the potatoes from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Step 7

Season the vegetables with salt, black pepper, and smoked paprika. Stir to combine.

Step 8

Add the cooked potatoes back to the skillet, mixing them with the sautéed vegetables. Cook for another 2-3 minutes until everything is well combined and heated through.

Step 9

Reduce the heat to low and use a spoon to create four small wells in the hash mixture.

Step 10

Crack one egg into each well. Cover the skillet with a lid and cook for 4-6 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time if you prefer firmer yolks.

Step 11

Remove the skillet from the heat and sprinkle chopped fresh parsley over the top.

Step 12

Serve the Eggs and Hash immediately, with hot sauce on the side if desired.

Nutrition Facts

Serving size	1061.9 grams (1061.9g)

Amount per serving	% Daily Value*
Calories	1268

Total Fat 61.70g	79%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 4.10g
Cholesterol 744mg	248%
Sodium 2853mg	124%
Total Carbohydrate 137.60g	50%
Dietary Fiber 14.90g	53%
Total Sugars 15.90g
Protein 43.70g	87%

Vitamin D 164IU	820%
Calcium 261mg	20%
Iron 12mg	64%
Potassium 3785mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 13.7%

Carbs: 43.0%