Description
A cozy and hearty winter breakfast hash made with crispy potatoes, sautéed vegetables, and perfectly cooked eggs all in one skillet. The ultimate cold-weather comfort food to start your day right.
Ingredients
Scale
- 3 medium Russet Potatoes, diced and pre-cooked
- 1 Red Bell Pepper, diced
- 1 small Yellow Onion, finely chopped
- 2 cups Fresh Spinach
- 4 large Eggs
- 2 tablespoons Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- Salt and Pepper, to taste
- 1 tablespoon Fresh Parsley, chopped
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the diced potatoes and cook for 5–7 minutes until golden and crispy, stirring occasionally.
- Push potatoes to one side of the pan, add the remaining oil, then sauté onions and bell peppers until softened, about 5 minutes.
- Stir potatoes back in, sprinkle in garlic powder, paprika, salt, and pepper, and mix everything together.
- Add spinach and stir gently until just wilted.
- Create four wells in the hash, crack an egg into each, cover the skillet, and cook for 4–5 minutes until eggs are set.
- Remove from heat, garnish with chopped parsley, and serve hot.
Notes
- Use leftover cooked potatoes for best texture and quicker prep.
- Covering the skillet helps cook the eggs evenly without flipping.
- Customize with other veggies or add cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 190mg
Keywords: winter breakfast hash, skillet breakfast, vegetarian hash, crispy potatoes, breakfast with eggs