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breakfast potato egg hash in skillet

Skillet Potato Hash & Eggs

A one-pan classic breakfast where golden, crispy potatoes meet sautéed onions, peppers, and your choice of add-ins, all crowned with perfectly cooked eggs
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Servings: 2 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Russet or Yukon Gold potatoes
  • 1 tablespoon neutral oil vegetable, avocado, or sunflower
  • 1 tablespoon butter
  • 1 small yellow onion diced
  • ½ red bell pepper diced
  • ½ yellow bell pepper diced
  • 2 eggs
  • Salt to taste
  • Cracked black pepper to taste
  • Pinch of red chili flakes optional
  • 2 fresh sage leaves finely sliced (optional)

Equipment

  • 1 Cast Iron Skillet

Method
 

  1. Peel and cube potatoes, then parboil for 5 minutes or use pre-cooked alternatives.
  2. Dice onion and bell peppers; slice sage if using.
  3. Heat skillet with oil and butter over medium heat.
  4. Sauté onions until translucent, about 4–5 minutes.
  5. Add bell peppers and cook until soft, about 4–5 minutes.
  6. Add potatoes, toss to coat, and cook undisturbed for 5 minutes.
  7. Flip potatoes, cook other side for 4 minutes, then flip again and cook both sides 2 minutes each.
  8. Season with salt, pepper, chili flakes, and sage if using.
  9. Make two wells in the hash and crack in the eggs.
  10. Cover and cook on medium-low until whites set and yolks are runny, 4–6 minutes.
  11. Gently lift with spatula and serve without breaking yolks.

Notes

  • Potato shortcut: Use leftover baked potatoes or microwave whole potatoes to save time—just cool and cube before frying.
  • Type of potato matters: Russet gives you crisp edges, while Yukon Golds hold their shape better and have a creamier bite.
  • Crispiness tip: Let the potatoes cook undisturbed to form that beautiful golden crust. Resist the urge to stir too often!
  • Spice it up: Red chili flakes add a subtle kick—optional but recommended.
  • Add meat (optional): If using bacon or sausage, cook it first and use the rendered fat to sauté your onions for extra flavor.
  • Egg control: For soft yolks, keep the heat low and cover the skillet; for firmer yolks, cook a minute longer or finish uncovered.
  • Serving idea: Great with toast, avocado, or a drizzle of hot sauce.