Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 tsp kosher salt, divided, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 8 oz (225 g) diced ham or cooked breakfast sausage (optional)
- 4 large eggs
- 2 tbsp chopped parsley or chives (optional)
Do This
- 1) Parboil potatoes in salted water for 6 minutes; drain and dry well.
- 2) Crisp potatoes in a 12-inch skillet with 1 1/2 tbsp oil over medium-high heat for 12 to 15 minutes, stirring only occasionally.
- 3) Add butter, onion, and peppers; cook 6 to 8 minutes until tender-crisp.
- 4) Season with remaining salt, pepper, paprika, garlic powder, and thyme; add ham/sausage if using and warm through 2 minutes.
- 5) Make 4 wells; add remaining 1/2 tbsp oil and fry eggs 2 to 3 minutes until whites set and yolks are runny.
- 6) Top hash with herbs; serve immediately so the yolks become the sauce.
Why You’ll Love This Recipe
- Crispy-edged potatoes with tender centers, all done in one skillet.
- Runny egg yolks turn into an instant, rich “sauce” for the hash.
- Flexible: add ham or sausage, swap veggies, and adjust spice easily.
- Fast enough for weekdays, special enough for a weekend brunch.
Grocery List
- Produce: Yukon Gold potatoes, yellow onion, red bell pepper, green bell pepper, fresh thyme (optional), parsley or chives (optional)
- Dairy: unsalted butter, large eggs
- Meat (optional): diced ham or breakfast sausage
- Pantry: olive oil, kosher salt, black pepper, smoked paprika, garlic powder
Full Ingredients
For the crispy potato hash
- 1 1/2 lb (680 g) Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tsp kosher salt, divided (1 tsp for the cooking water, 1 tsp for seasoning), plus more to taste
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1/2 tsp black pepper, plus more to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Optional add-in
- 8 oz (225 g) diced ham, or 8 oz (225 g) cooked breakfast sausage (crumbled or sliced)
For the eggs and finishing
- 4 large eggs
- 2 tbsp chopped parsley or chives (optional)
Step-by-Step Instructions
Step 1: Parboil the potatoes for a crispier finish
Fill a medium pot with water and bring it to a boil over high heat. Add 1 tsp kosher salt, then add the cubed potatoes. Boil for 6 minutes (they should be just barely tender on the outside, still firm in the middle).
Drain the potatoes in a colander. Shake the colander a few times to rough up the edges (those ragged edges crisp up beautifully). Spread the potatoes on a clean kitchen towel or paper towels and pat dry very well.
Step 2: Preheat the skillet and start crisping
Place a 12-inch cast iron or heavy stainless steel skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp olive oil and swirl to coat.
Add the dried potatoes in an even layer. Let them cook mostly undisturbed for 4 minutes to build a crust, then flip and stir. Continue cooking for 8 to 11 minutes, stirring only every 2 to 3 minutes, until the potatoes are deeply golden and crisp in spots.
Step 3: Add onions and peppers (and keep the potatoes crispy)
Reduce heat to medium. Add the butter, then add the diced onion, red bell pepper, and green bell pepper. Stir to combine, scraping up any browned bits.
Cook for 6 to 8 minutes, stirring occasionally, until the onions are soft and the peppers are tender-crisp. If the pan seems dry, add a small splash of oil (1 to 2 teaspoons) to prevent sticking.
Step 4: Season the hash and add meat (optional)
Season the skillet with the remaining 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and thyme. Stir well and taste; add more salt and pepper if needed.
If using ham or cooked sausage, add it now and cook for 2 minutes, just until warmed through.
Step 5: Make wells for the eggs
Use a spoon to create 4 shallow wells in the hash (push potatoes and vegetables aside so you have little pockets of exposed skillet). This helps the eggs cook neatly and keeps the yolks centered.
Drizzle the remaining 1/2 tbsp olive oil into the wells (or around them) to help prevent sticking.
Step 6: Fry the eggs until the whites set and the yolks stay runny
Crack 1 egg into each well. Season the eggs lightly with a pinch of salt and pepper.
Cover the skillet with a lid and cook on medium-low for 2 to 3 minutes, until the whites are set but the yolks are still runny. If you prefer slightly firmer yolks, cook for 4 minutes.
Step 7: Finish and serve while the yolks are saucy
Remove from heat and sprinkle with parsley or chives, if using. Serve immediately, encouraging everyone to break the yolks so they coat the crispy potatoes and vegetables like a sauce.
Pro Tips
- Dry potatoes thoroughly: Water is the enemy of crispiness. After draining, pat the potatoes very dry before they hit the oil.
- Don’t stir too often: Let the potatoes sit against the hot skillet to form a crust. Stirring constantly prevents browning.
- Use the right heat: Crisp on medium-high, then lower to medium for the vegetables so they soften without burning the potatoes.
- Cover for perfect eggs: A lid traps steam so the whites set faster without overcooking the yolks.
- Season in layers: A little salt in the water plus a measured amount at the end gives the best overall flavor.
Variations
- Southwest hash: Swap thyme for 1/2 tsp ground cumin, add 1/4 tsp chili powder, and finish with sliced scallions and a squeeze of lime.
- Veggie-loaded: Add 1 cup sliced mushrooms (cook with the onions) or 2 cups packed baby spinach (stir in at the end until wilted).
- Cheesy: Sprinkle 1/2 cup shredded cheddar over the hash right before adding eggs; cover 1 minute to melt, then add eggs.
Storage & Make-Ahead
For the best texture, this hash is happiest eaten right away. That said, you can absolutely prep ahead: dice the potatoes, onion, and peppers up to 24 hours in advance and refrigerate (store potatoes submerged in water; drain and dry before cooking). Leftover hash (without eggs) keeps in an airtight container in the refrigerator for up to 3 days. Re-crisp in a skillet over medium heat with 1 to 2 teaspoons oil for 6 to 8 minutes. Cook fresh eggs right before serving for the runniest yolks.
Nutrition (per serving)
Approximate, will vary by brand and whether you add meat. Per serving (recipe as written, no meat): ~360 calories, 16 g protein, 22 g fat, 28 g carbohydrates, 4 g fiber, 620 mg sodium.
