Smoky Potato and Pepper Breakfast Hash
Crisp potatoes, sweet peppers, and smoky paprika make a skillet hash finished with sunny eggs.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (218 reviews)
INSPIRED BY
This original hash draws on diner potatoes and weekend breakfast skillets, with smoked paprika for a deeper flavor in less time.
Story
Casey wants breakfast to have crispy corners and a reason to linger. The potatoes get a quick simmer before they hit the skillet, so the hash can brown while the peppers stay sweet. Crack the eggs right into the pan and bring it to the table while the yolks are still glossy.
By Casey
Ingredients
- 1 pound baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 scallions, sliced
- 1 tablespoon chopped parsley
Instructions
- Place the potatoes in a saucepan, cover with water, and simmer for 7 minutes until just tender. Drain and let them steam dry for 2 minutes.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the potatoes cut side down and cook for 5 minutes until golden.
- Stir in the bell pepper and onion, then cook for 4 minutes until the vegetables soften at the edges.
- Add the garlic, paprika, salt, and black pepper, stirring for 30 seconds until fragrant.
- Make four wells in the hash and crack an egg into each one. Cover and cook for 4 to 6 minutes until the whites set and the yolks remain soft.
- Scatter with scallions and parsley, then serve straight from the skillet with hot sauce if desired.
Chef Tips
- Steam-dry the potatoes after boiling so they brown instead of sputter.
- Use a lid to set the egg whites while keeping the yolks soft.
- Add cooked sausage or beans for an even heartier plate.
- The hash reheats well, but cook fresh eggs when serving leftovers.
Cook's Notes
- **Potatoes:** Steam them dry before browning for a crisp crust.
- **Eggs:** Cover the skillet so the whites set without hardening the yolks.
- **Heat:** Lower the burner if the paprika begins to darken too quickly.
- **Leftovers:** Reheat the hash separately and top with freshly cooked eggs.