This hearty vegetable hash breakfast skillet is packed with peppers, potatoes, and onions then topped with protein-packed eggs cooked-to-order.
Whether I serve it for breakfast or dinner, a big skillet of vegetable hash is always a family favorite. Versatile, affordable, and ready in under 20 minutes, you really can’t go wrong with this meal-in-a-pan. My vegetable hash breakfast skillet uses onions and peppers, but you can use whatever you have on hand! This dish would work great with shallots, Anaheim peppers, cherry tomatoes, and more. Top with fresh herbs to really up the flavor!
- Potatoes: Fingerling or creamer potatoes work great for this hash. Buttery flavor and creamy texture balance the peppers and onions.
- Onion: I would use a yellow or white onion, as they caramelize to a sweet and mild flavor.
- Red bell pepper: The sweetest of the bell peppers, the red pepper pairs well with the onion and potatoes.
- Garlic powder: Quickly adds some strong garlic flavor to the veggies.
- Seasoned salt: Typically a mixture of salt, pepper, paprika, garlic, and onion powder. It’s an easy way to season and add flavor to dishes.
- Cayenne: Adds a kick of heat and spice to the hash.
- Eggs: An affordable, easy to cook protein. My kids like them sunny side up, but you could also do scrambled!
- Olive oil: Heart healthy oil to help evenly cook and caramelize your veggies.
How to Make Vegetable Hash Breakfast Skillet
Start your vegetable hash breakfast skillet by chopping and par-boiling your potatoes.
While your potatoes boil, dice your red pepper and onion.
Then in a pan or cast-iron skillet, sauté the onion seasoned with a bit of salt and olive oil.
After the onion has cooked for a couple minutes, add the red pepper and continue to sauté.
Add a bit more olive oil as needed.
Then add your par-boiled potatoes.
Sprinkle with the garlic powder and seasoned salt.
Finish with the cayenne, and stir to evenly coat and incorporate seasonings. Continue cooking until potatoes are browned and onions and peppers have caramelized.
In a separate pan, fry or scramble your eggs to your liking.
Serve with the egg placed on top of the hash, and garnish with fresh parsley or parmesan cheese. Enjoy your vegetable hash breakfast skillet!
Switch It Up!
- Make it vegan. This dish is already mostly vegetables, just skip the egg topper to make this dish vegan!
- Add more veggies. To up the vegetable intake, you could mix in some leafy greens like spinach or kale.
- Add a Mexican flare. Sprinkle in some cumin, add some black beans, and top with avocado to put a Mexican spin on this hash.
Frequently Asked Questions:
What is breakfast hash?
A hash can be any mixture of things, as long as it includes potatoes and a protein of some kind.
Can you freeze homemade hash?
Yes! Hash is very freezer friendly. Store in a freezer safe resealable bag, then reheat by throwing back into a skillet.
How do I store leftover hash?
Keep it in the fridge in an airtight container for 3-4 days.
More Breakfast Recipes
- Spinach and Feta Egg Bake
- Pumpkin Oatmeal Breakfast Cookies
- Apple Banana Nut Oatmeal
- Avocado Toast with Cottage Cheese and Tomatoes
- Apple Cinnamon Protein Pancakes
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Whether you actually eat it for breakfast or not, my vegetable hash breakfast skillet will satisfy the whole family.
Your fork is waiting.
Vegetable Hash Breakfast Skillet
- 24 Dynamic Duo or other Little Potato Company variety potatoes or small potato variety. (quartered )
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 1 red bell pepper (cored and diced)
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon cayenne (optional )
- 4 eggs cooked to order
- Place quartered potatoes in a shallow, deep skillet and cover with cold water. Heat pot over high heat and bring water to a boil. Reduce to low and simmer until potatoes are par-cooked, about 3 minutes; strain and set aside.
- Heat a large, deep skillet over medium high heat and drizzle with olive oil. Add onions to the pan and sauté until translucent, about 5-6 minutes. Sprinkle with salt and pepper to taste.
- Add diced peppers to the pan and continue sautéing until tender, about 4-5 minutes. Pour in par-boiled potatoes that have been drained and patted dry. Sprinkle with garlic powder, seasoned salt and cayenne. Continue sautéing until onions are almost caramelized, peppers are tender and potatoes are browned.
- While the veggies are cooking, cook four eggs to order. To serve, place the eggs on top of the veggie skillet and serve family style.
This was great! added some black beans to stretch for five people. Really good and very easy.
What a great idea!!
Made this today and it was a hit with my family. Thanks for sharing. I used assorted veggies and a bit of extra hamburger left over from last night. My go to spice this summer is a Greek blend. Lovely and perfect with eggs over easy and a chilled watermelon salad.
Oh I’m so happy to hear this Beth!! Thank so much for letting us know!!
One of my favorite meals to make on our busy night is a hash! I have to try this recipe!
I hope you love it!
This looks AMAZING!!!
I think your nutrition calculator has a glitch. There’s no way a dish made of veggies and 1 Tbsp olive oil has 501 calories per serving with 26g of fat. Even when you add the egg.
You’re right!! So sorry about that – we’ve revised the calculator and have been in touch with our developer to fix the glitch. Thanks again!