Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, diced into 1/2-inch cubes
- 2 tbsp water (for microwaving potatoes)
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tsp kosher salt, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 4 large eggs
- 1/2 cup (50 g) shredded cheddar or pepper Jack (optional)
- 2 tbsp chopped chives or parsley (optional)
Do This
- 1. Microwave diced potatoes with 2 tbsp water, covered, 6 minutes; drain and dry well.
- 2. Crisp potatoes in a hot skillet with 1 1/2 tbsp oil + 1 tbsp butter, 10–12 minutes, stirring occasionally.
- 3. Add onion and peppers; cook 6–8 minutes until tender-crisp.
- 4. Season with 1 1/2 tsp salt, paprika, garlic powder, and pepper; toss.
- 5. Push hash to the edges; add remaining 1/2 tbsp oil + 1 tbsp butter and fry eggs sunny-side up (lid on) 3–4 minutes.
- 6. Sprinkle cheese over the hash (optional) and let melt 1 minute.
- 7. Top with eggs and herbs; serve hot.
Why You’ll Love This Recipe
- Crispy potatoes with soft centers, all made in one skillet.
- Bright, sweet peppers and onions make it feel fresh and colorful.
- Runny eggs turn into an instant “sauce” for the hash.
- Easy to customize with different veggies, cheeses, or proteins.
Grocery List
- Produce: 1 1/2 lb Yukon Gold potatoes, 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, fresh chives or parsley (optional)
- Dairy: unsalted butter, 4 large eggs, shredded cheddar or pepper Jack (optional)
- Pantry: olive oil, kosher salt, smoked paprika, garlic powder, ground black pepper
Full Ingredients
Potato Hash Base
- Potatoes: 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
- Water (for par-cooking): 2 tbsp water
- Olive oil: 2 tbsp, divided
- Unsalted butter: 2 tbsp, divided
- Onion: 1 medium yellow onion (about 8 oz / 225 g), diced
- Bell peppers: 1 red bell pepper (about 6–7 oz / 170–200 g), diced
- Bell peppers: 1 green bell pepper (about 6–7 oz / 170–200 g), diced
Seasoning
- Kosher salt: 2 tsp, divided
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Ground black pepper: 1/2 tsp
Eggs and Finish
- Eggs: 4 large eggs
- Cheese (optional): 1/2 cup (50 g) shredded cheddar or pepper Jack
- Herbs (optional): 2 tbsp chopped chives or parsley
Step-by-Step Instructions
Step 1: Dice and par-cook the potatoes for faster crisping
Cut the potatoes into 1/2-inch cubes for even cooking. Add them to a microwave-safe bowl with 2 tbsp water. Cover tightly (a plate works well) and microwave on HIGH for 6 minutes, stirring once halfway through.
Drain off any water. Spread the potatoes on a clean towel or a few paper towels and pat very dry. Dry potatoes brown faster and get crispier.
Step 2: Preheat the skillet and start crisping the potatoes
Set a 12-inch cast iron or heavy nonstick skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp olive oil and 1 tbsp unsalted butter and swirl to coat the pan.
Add the dried potatoes in an even layer. Let them cook mostly undisturbed for 3 minutes to start browning, then stir and spread them out again.
Step 3: Cook until deeply golden and crisp
Continue cooking the potatoes for 7–9 minutes, stirring every 2–3 minutes, until you have lots of browned, crispy edges and the centers are tender. If the skillet looks dry at any point, drizzle in a little of the remaining oil (you’ll still want to save 1/2 tbsp oil for the eggs).
Lightly season the potatoes with 1/2 tsp kosher salt while they crisp.
Step 4: Add onions and peppers and soften
Add the diced onion, red bell pepper, and green bell pepper to the skillet. Reduce heat to medium and cook for 6–8 minutes, stirring occasionally, until the onions are translucent and the peppers are tender-crisp.
Step 5: Season the hash and taste for balance
Sprinkle in the remaining 1 1/2 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Toss well and cook for 30 seconds to bloom the spices.
Taste a potato cube and adjust salt if needed (different potatoes and pans can change how much seasoning you want).
Step 6: Fry the eggs until the whites set and the yolks stay runny
Use a spoon to push the hash toward the edges, creating 4 small wells in the center. Add the remaining 1/2 tbsp olive oil and the remaining 1 tbsp butter to those wells.
Crack in 4 large eggs. Cover the skillet with a lid and cook on medium-low for 3–4 minutes, until the whites are set but the yolks are still runny. (If you like a firmer yolk, cook 5–6 minutes.)
Step 7: Finish with cheese and herbs, then serve hot
If using cheese, sprinkle 1/2 cup shredded cheddar or pepper Jack over the hash (not directly on the eggs) and cover for 1 minute to melt.
Remove from heat. Sprinkle with 2 tbsp chopped chives or parsley if desired. Serve immediately while the potatoes are crisp and the yolks are runny.
Pro Tips
- Dry potatoes = crisp potatoes: After microwaving, take an extra minute to pat them dry; moisture is the enemy of browning.
- Don’t stir too often: Let the potatoes sit against the pan for a few minutes at a time to build a real crust.
- Use the right heat: Crisp on medium-high, then cook peppers/onions on medium, then eggs on medium-low so the bottoms don’t over-brown.
- Make eggs your way: Prefer over-easy? Fry 3 minutes, flip, and cook 20–30 seconds. Prefer scrambled? Scramble separately and pile on top.
- Keep it crowd-friendly: If your skillet is crowded, crisp potatoes in two batches; overcrowding steams them.
Variations
- Southwest hash: Add 1/2 tsp ground cumin and 1 diced jalapeño with the peppers; finish with cilantro and crumble 2 oz queso fresco.
- Meaty hash: Brown 6 oz diced ham or cooked breakfast sausage first, remove, then proceed; stir it back in with the peppers.
- Green veggie boost: Stir in 2 cups baby spinach during the last 1 minute of cooking, just until wilted.
Storage & Make-Ahead
For the best texture, store the hash base (potatoes, onions, peppers) separately from the eggs. Refrigerate the hash in an airtight container for up to 4 days. Re-crisp in a skillet over medium heat with 1–2 tsp olive oil for 6–8 minutes, stirring occasionally. Cook fresh eggs right before serving. You can also dice the potatoes and peppers/onions up to 24 hours ahead; keep potatoes submerged in cold water in the refrigerator, then drain and dry well before cooking.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe, including 1 egg and 2 tbsp cheese total across the skillet): 430 calories, 18 g protein, 42 g carbohydrates, 22 g fat, 5 g fiber, 640 mg sodium.
