Golden brown roasted potatoes mixed with pan cooked onion, peppers and bacon, with eggs cracked in and cooked until the yolks are still just a little bit runny. Breakfast Hash is the perfect dish for a lazy Sunday morning, when you have a little more time and want something really hearty and filling. Great for feeding a crowd too.
We love a dish where you can just throw anything and everything into a pan and use up leftover vegetables too. This is a protein packed breakfast, that is filling enough for a brunch to keep you going until dinner time too.
If you are looking for some other egg recipes, then why not try our Smashed Eggs on Toast, Microwave Fried Eggs or Easy Oven Baked Eggs.
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Why You Will Love It
- A hearty and filling breakfast - With the potatoes and eggs, this is really filling and comforting.
- Protein packed - The eggs make this a protein packed breakfast, which will help you to be fuller for longer.
- Lots of ways to adapt it - Use this as the base recipe and then feel free to adapt it with the suggestions below.
- A great fridge raid meal - This is a great way to use up whatever you have left in the fridge.
- Good for feeding a hungry crowd - Great for cooking in a big batch and serving up to guests.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Eggs - We used medium sized golden yolk eggs. Try to use the best welfare eggs you can, as it is important.
- Potato - When it comes to the best potatoes for roasting, we love a King Edward or Maris Piper. They get deliciously crispy on the outside and fluffy in the inside.
- Onion - We used a medium brown onion, but shallots would work too and they would add a sweeter flavour.
- Bacon - This add so much flavour. We used smoked bacon, but feel free to use your favourite. You could use turkey bacon to keep it lighter.
- Roasted red pepper - An easy way to add flavour. You can either roast the pepper yourself or use a jar of roasted peppers.
- Herbs/spices - As well as salt and pepper, there is a little bit of paprika for smokiness. You could add some cayenne if you like it spicy.
- Oil - A little olive oil to cook everything in. You could use a flavoured oil like chilli or garlic for extra flavour.
- Garlic - Freshly crushed is always best, but you could save yourself some time and use crushed garlic in a jar/tube.
Variations
This Breakfast Hash is such a great fridge raid meal, and a good way to use up any leftover vegetables you have, or veg that is on its way out. We used onion and red pepper, as that's what we had - but there are so many options here.
You could cook some courgette, mushrooms or aubergine at the same time as the onion and pepper. You could also stir some spinach or kale into the mixture at the same time a the potatoes to give it a bit of a green boost.
Just make sure you finely chop any vegetables and use quicker to cook ones, rather than root veg (unless you roast them at the same time as the potatoes), so they all cook evenly.
Why not try swapping the bacon for chorizo for an extra smoky flavour?
How to Make Breakfast Hash - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Put the potatoes on a baking tray with the olive oil and salt and pepper and mix well. Put into the oven and bake for 35-40 minutes, until crispy.
- Step 2: Put a little oil to a large frying pan (that is suitable for the oven too) and add the onion, red pepper and bacon and cook on low for 5 minutes.
- Step 3: Add the cooked potatoes, garlic and paprika and stir.
- Step 4: Make two spaces in the potato mixture and crack in the eggs.
- Step 5: Put the frying pan in the oven for 10 minutes, until the egg whites are cooked, but the yolks are still runny. Serve with avocado and sourdough bread.
Healthy Swap
Although white potatoes are nutritious, so are sweet potatoes and you can easily use those in this recipe instead. They won't get as crispy, and you will only need to cook them for 30 minutes, but they are still delicious. Add some cornflour to help the sweet potatoes get crispier.
Serving Suggestions
This is a really filling dish all on it's own, but if you are serving it up to a few people, then it's nice to have some other bits on the table.
We got some really good quality sourdough bread that is perfect for dipping in those runny yolks. You could make our Easy Bagels or White Loaf recipe if you wanted to go all out.
We also added some avocado slices to the pan, as the creaminess goes really well with the potatoes and eggs and cuts through the saltiness of the bacon.
I know it might sound a bit "student like", but ketchup goes really well with this. Why not try our Homemade Healthy Tomato Ketchup or Healthy BBQ Sauce.
Storage
Store: This dish is always best cooked from fresh, even though it isn't the quickest. However you have some leftovers, then it will keep in the fridge in an air tight container for 2 days.
Freeze: You can freeze the potatoes, but we would recommend cooing everything else from fresh.
Extra Tips
- If you want to make this vegetarian, simply leave out the bacon or use a vegetarian alternative.
- Make sure you use the best quality eggs you can, as you will really notice the difference. We use Clarence Court eggs and you get that amazing golden yolk, which is great if you are serving this up to guests.
- Feel free to change up the seasonings that you use, and use your favourite spice blends like Mexican or Cajun.
- This doesn't just have to be a breakfast recipe, it can be eaten for lunch or dinner too.
- If you wanted to save yourself some time, then you could fry these potatoes in a little oil before frying the onion mixture. Just make sure they are chopped small, and cooked on low.
- You could swap onion for shallots or leek for a sweeter flavour.
- Make this even more indulgent with a sprinkling or Parmesan or mozzarella just before serving.
- Garnish with chopped spring onions and some parsley.
Frequently Asked Questions
A hash usually consists of some cooked meat, potatoes and onions and then a couple of eggs on top with runny yolks for a sauce.
You can definitely roast the potatoes up in advance, to save yourself some time, as they are the most time consuming part of this recipe. They might get a little bit soggy when kept in the fridge though.
Simply roast them up up and once they are cooled they can be stored in an airtight container. Bring them to room temperature before adding them to the pan.
This recipe is a good way to use up leftover roast potatoes from a Sunday roast too.
Yes, as long as you make sure there is no cross contamination, then this can be gluten free.
Yes, as long as you have a frying pan bit enough for everything, then you can double this recipe.
More Breakfast Recipes
If you’ve tried this breakfast potato hash recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Breakfast Hash
Ingredients
- 2 Eggs
- 1 Potato - large; cubed
- 2 tablespoon Olive oil - for the potatoes
- 1 tablespoon Olive oil - for the other ingredients
- 1 pinch Sea salt and ground black pepper
- 1 Onion - diced
- 3 rashers Bacon - (leave out if you want to keep it a vegetarian dish)
- 1 teaspoon Paprika
- 1 tablespoon Fresh parsley - chopped
- 1 Roasted red peppers - diced
- 1 Garlic clove
- Avocado - (to serve)
Instructions
- Preheat your oven to 200°C/390°F/Gas 6.
- Put 1 Potato onto a baking tray with 2 tablespoon Olive oil and 1 pinch Sea salt and ground black pepper and mix well. Put into the oven and bake for 35-40 minutes, until crispy.1 Potato, 2 tablespoon Olive oil
- Put 1 tablespoon Olive oil to a large frying pan (that is suitable for the oven too) and add 1 Onion, 1 Roasted red peppers and 3 rashers Bacon and cook on low for 5 minutes.1 Onion, 1 Roasted red peppers, 3 rashers Bacon
- Add the cooked potatoes, 1 Garlic clove and 1 teaspoon Paprika and stir.1 Garlic clove, 1 teaspoon Paprika
- Make two spaces in the potato mixture and crack in 2 Eggs.2 Eggs
- Put the frying pan into the oven for 10 minutes, until the egg whites are cooked, but the yolks are still runny. Serve with 1 tablespoon Fresh parsley, Avocado and sourdough bread.1 tablespoon Fresh parsley, Avocado
Recipe Tips
- If you want to make this vegetarian, simply leave out the bacon or use a vegetarian alternative.
- Make sure you use the best quality eggs you can, as you will really notice the difference. We use Clarence Court eggs and you get that amazing golden yolk, which is great if you are serving this up to guests.
- Feel free to change up the seasonings that you use, and use your favourite spice blends like Mexican or Cajun.
- This doesn't just have to be a breakfast recipe, it can be eaten for lunch or dinner too.
- If you wanted to save yourself some time, then you could fry these potatoes in a little oil before frying the onion mixture. Just make sure they are chopped small, and cooked on low.
- You could swap onion for shallots or leek for a sweeter flavour.
- Make this even more indulgent with a sprinkling or Parmesan or mozzarella just before serving.
- Garnish with chopped spring onions and some parsley.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Toni says
This is such a flavorful way to start my day! I loved it!
Cathleen @ A Taste of Madness says
I love recipes where you can just throw in your leftover vegetables. This looks so perfect! Pinned for later ;)
Beth Neels says
I love a one pot meal that utilizes all of the little containers of leftovers in my refrigerator! Particularly when it is all topped with an egg! I know what I'm doing for dinner tonight!
Toni says
Such an amazing way to start my day!! I am sure my kids will love this!
Kelly Anthony says
My husband is always up for a breakfast hash. I really like your addition of spinach!
Sabrina says
This is my husband's favorite to order when we go out. He'll be so surprised to see that I made it for him instead. Thanks.
Stephanie says
Wow. I love this idea. Especially since I'm a big fan of having breakfast for dinner. Can't wait to make this.
Paula says
Plus mushrooms? Mmmmmmm
Sarah says
I am going to make this for lunch, as breakfast has already gone. Thanks!
Tracey says
This looks and sounds amazing. Will try it next Sunday for sure.
Jo says
Love this, I did something similar the other week when I had a day off work and you are right, it was so filling and totally delicious.
Jackie says
Oh, I wish I hadn't already have had breakfast. I want to eat this now. I could make this for lunch I suppose. Dannii - all your food is amazing! Thank you so much for all the ideas.
Zoe says
I have just woken up and seen this on Twitter. I am dragging my butt out of bed and making it as I have all the ingredients already. This looks like it is going to be really good. Am I the only one who gets excited about breakfast? :)
Terri says
YUMMY! All your breakfast ideas are fantastic. How do you come up with them all? This looks like a perfect Sunday breakfast and puts my Special K this morning to shame ;)
Karen says
This looks beautiful. All your recipe photos make me want to eat everything you post. You should be a food photographer.
I might throw this together for dinner tonight and add sausages to it too.