1 Pan Skillet Potato Hash & Eggs

This all comes together in a single pan. It’s a complete meal on its own, no need for extras unless you’re pairing it with a hot drink.
It also happens to look pretty great on a plate.
This just goes to show that breakfast doesn’t have to be elaborate to feel like a treat.

One pan, some basic ingredients, and a gooey egg can really hit the spot.

Ingredients

• 2 medium Russet or Yukon Gold potatoes
• 1 small yellow onion, diced
• 1/4 red bell pepper, diced
• 1/4 yellow bell pepper, diced
• 1 tablespoon neutral oil (vegetable, avocado, or sunflower)
• 1 tablespoon butter
• 2 eggs
• Salt, to taste
• Cracked black pepper, to taste
• Red chili flakes (optional, for heat)
• 2 fresh sage leaves, finely sliced (optional but aromatic)

Instructions

Step 1: Prep the Potatoes

Potatoes are the soul of this dish, and texture is everything. You have a few options here:

• Classic method: Peel the potatoes and chop them into ½-inch cubes. Bring a pot of salted water to a boil and parboil the cubes for 5 minutes. This gives them a head start and helps them get that perfect interior softness.
• Shortcut option: If you’re low on time, microwave one whole potato per person. Poke holes in each with a fork, microwave for about 4–5 minutes, let cool, peel, then cube.
• Even easier: Use leftover baked or roasted potatoes from the night before. They work beautifully in hash and crisp up fast.

Once cubed, set the potatoes aside to dry a bit. Moisture is the enemy of crispiness.

Step 2: Prepare Your Aromatics

Hash isn’t just potatoes sizzling in a pan. That would be breakfast potatoes. A real hash needs depth, and that begins with aromatics.

• Dice 1 small onion and half each of a red and yellow bell pepper. These add color, sweetness, and a soft bite that plays beautifully against the crispy potatoes.
• Optional but tasty: finely slice 2 sage leaves. The aroma when they hit the pan is like autumn in a skillet.

Step 3: Heat the Pan and Sauté

Place a large non-stick or cast-iron skillet over medium heat.

• If you’re using bacon: chop and render it first, about 5–6 minutes until crisp. Spoon out the bacon (save it for later or snack on it), but leave the fat.
• If you’re skipping the bacon, add 1 tablespoon of oil and 1 tablespoon of butter instead. The butter brings flavor; the oil raises the smoke point so nothing burns.

Once the fat is shimmering, add the onions. Cook, stirring occasionally, for 4–5 minutes, until translucent with golden edges.

Next, toss in the bell peppers. Cook another 4–5 minutes, stirring, until they’re soft, sweet, and slightly blistered.

Step 4: Add the Potatoes and Let Them Crisp

Now for the star of the show.

• Add the cubed potatoes to the pan. Toss to combine everything and make sure the cubes are coated with the flavorful oil and aromatics.

Let the potatoes sit undisturbed on medium heat for 5 full minutes. This is where the crisp magic happens.

• After 5 minutes, flip them gently using a spatula. You’re aiming to expose the other side of the cubes to direct contact with the pan. Cook this second side for 4 minutes.
• Flip again and cook both sides for 2 minutes each. The total time on heat should be about 13–15 minutes for maximum crispness and golden color.

If the pan looks dry at any point, add another drizzle of oil or a small knob of butter. We’re building flavor here.

Step 5: Season and Finish the Base

Once your potatoes are golden brown and crispy, season generously with:

• Salt (about ½ teaspoon, or to taste)
• Freshly cracked black pepper
• Sliced sage (optional)
• A light sprinkle of red chili flakes (if you want a bit of heat)

Toss everything together to coat.

Step 6: Add the Eggs

Make two small wells in the hash using the back of a spoon. Each should be large enough to hold an egg without the whites spilling everywhere.

• Crack an egg into each well. Sprinkle a tiny pinch of salt on the yolks and dust with chili flakes if you like things spicy.
• Cover the skillet with a lid. Turn the heat down to medium-low and let the eggs steam gently for 4–6 minutes, until the whites are fully set but the yolks are still runny.

Keep an eye on them if you want firmer yolks, cook longer.

Step 7: Serve Gently (Yolk Intact)

Use a wide spatula to scoop under each section of hash and egg. Go slow and lift from the bottom, supporting the egg so the yolk doesn’t break.

Slide onto plates and serve immediately. Now comes the most satisfying part: poke the yolk and let it ooze over the crispy potato hash like sauce from heaven.

Level Up This Recipe

Change out olive oil for bacon drippings. Or Breakfast sausage instead of oil or butter – cook it up some loose sausage like ground meat, use the leftover oil for the other ingredients in the hash.

Use fresh garlic, way fragrant than garlic powder if you want to use that

If you don’t wanna boil your potatoes, then cube them very small so they cook quickly. If you like chunkier potatoes in your hash, then boil them beforehand.

Optionally: Add cheese and cover the pan until melted. Top with parsley.

Instead of cracking your egg in a pan, you can poach it and top your hash

Nutritional Information

Ingredient	Amount	Calories (approx.)

Potatoes (2 medium)

~300g total

260 kcal

Oil (1 tbsp)

15 ml

120 kcal

Butter (1 tbsp)

14 g

100 kcal

Onion (1 small)

~70 g

30 kcal

Bell peppers (½ red, ½ yellow)

~100 g total

30 kcal

Eggs (2 total)

1 per serving

140 kcal

Sage, chili flakes, seasoning

–

~5 kcal

More Breakfast Recipes

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Breakfast Potatoes on a Skillet

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