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. 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. Great for feeding a crowd too.
We love a dish where you can just throw anything and everything in to 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.
Why should you try it?
✔ A hearty and filling breakfast
✔ Protein packed
✔ Lots of ways to adapt it
✔ A great fridge raid meal
✔ Good for feeding a hungry crowd
How To Make Breakfast Hash – step by step:
One: Put the potatoes on a baking tray with the olive oil and salt and pepper and mix well. Put in a preheated oven at 200C and bake for 35-40 minutes, until crispy.
Two: 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.
Three: Add the cooked potatoes, garlic and paprika and stir.
Four: Make two spaces in the potato mixture and crack in the eggs.
Five: Put the frying pan in the oven for 10 minutes, until the egg whites are cooked, but the yolks are still runny.
Six: Serve with avocado and sourdough bread.
What Vegetables To Use
This 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 in to 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.
Speaking of the potatoes, we have used white potatoes, however you could use a mixture of white, purple and sweet potato for lots of colour and added nutrients.
What To Serve It With
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. 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.
Can You Make It in Advance?
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.
How To Store
I think that this dish is always best cooked from fresh, even though it isn’t the quickest. However, if you have some leftovers, then they will keep in the fridge in an air tight container for 2 days.
- 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.
Want to try some other breakfast recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
- 2 eggs
- 1 large potato cubed
- 1 onion diced
- 3 rashers bacon (leave out if you want to keep it a vegetarian dish)
- 1 tsp paprika
- 1 tbsp fresh parsley chopped
- 2 tbsp olive oil
- 1 Roasted red peppers diced
- 1 clove garlic
- Put the potatoes on a baking tray with the olive oil and salt and pepper and mix well. Put in a preheated oven at 200C and bake for 35-40 minutes, until crispy.
- 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.
- Add the cooked potatoes, garlic and paprika and stir.
- Make two spaces in the potato mixture and crack in the eggs.
- 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.