Vegetable Hash Breakfast Skillet

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

This hearty vegetable hash breakfast skillet is packed with peppers, potatoes, and onions then topped with protein-packed eggs cooked-to-order. 

Forkful of vegetable hash breakfast skillet.

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!

Ingredients

  • 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

Cooked potatoes

Start your vegetable hash breakfast skillet by chopping and par-boiling your potatoes.

Cutting red bell pepper

While your potatoes boil, dice your red pepper and onion.

Sauteing onions

Then in a pan or cast-iron skillet, sauté the onion seasoned with a bit of salt and olive oil.

Adding red pepper to skillet

After the onion has cooked for a couple minutes, add the red pepper and continue to sauté.

Drizzling the hash with olive oil

Add a bit more olive oil as needed.

Adding potato to skillet

Then add your par-boiled potatoes.

Adding garlic powder to hash

Sprinkle with the garlic powder and seasoned salt.

Adding cayenne to hash

Finish with the cayenne, and stir to evenly coat and incorporate seasonings. Continue cooking until potatoes are browned and onions and peppers have caramelized.

Cooking an egg

In a separate pan, fry or scramble your eggs to your liking.

Vegetable hash breakfast skillet

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.

Vegetable hash breakfast skillet.

More Breakfast Recipes

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Liz eating vegetable hash breakfast skillet.

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

Vegetable Hash Breakfast Skillet

4.79 stars average
This hearty vegetable hash breakfast skillet is packed with peppers, potatoes, and onions then topped with protein-packed eggs cooked-to-order. 
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
Servings4

Ingredients
 

  • 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

Instructions
 

  • 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. 

Nutrition

Serving: 1cupCalories: 264kcalCarbohydrates: 27gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 175mgSodium: 644mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 1035IUVitamin C: 40mgCalcium: 6mgIron: 0.2mg

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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9 responses to “Vegetable Hash Breakfast Skillet”

  1. Sara Avatar
    Sara

    This was great! added some black beans to stretch for five people. Really good and very easy.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!!

      1. Beth W Avatar
        Beth W

        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.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Oh I’m so happy to hear this Beth!! Thank so much for letting us know!!

  2. Tanya Schroeder Avatar
    Tanya Schroeder

    One of my favorite meals to make on our busy night is a hash! I have to try this recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love it!

  3. Gina/Running to the Kitchen Avatar
    Gina/Running to the Kitchen

    This looks AMAZING!!!

  4. dietconscious Avatar
    dietconscious

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      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!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.