Start your day with a vibrant and hearty breakfast hash that brings together the best flavors of the morning. This dish is a delightful mix of crispy potatoes, colorful bell peppers, and sunny-side-up eggs, creating a satisfying meal that will keep you energized all day long. Perfect for a family brunch or a quick weekday breakfast, this hash is easy to prepare and incredibly delicious.
Ingredients
– 2 medium potatoes, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 small onion, chopped
– 2 tablespoons olive oil
– 2 eggs
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Servings and Cooking Time
Servings: 2 | Preparation time: 10 minutes | Cooking time: 20 minutes
Nutritional Value
Per serving (1 plate): Calories: 350 | Protein: 12g | Carbohydrates: 40g | Fat: 16g | Fiber: 4g. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by boiling the diced potatoes for about 5 minutes until slightly tender.
2. Drain and set the potatoes aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chopped onion and sauté until translucent.
5. Stir in the bell peppers and cook until they are soft.
6. Add the boiled potatoes to the skillet and season with salt and pepper.
7. Cook everything together, allowing the potatoes to crisp up, about 10 minutes.
8. In a separate pan, fry the eggs sunny-side up.
9. Once the hash is crispy, remove it from heat and top with the fried eggs.
10. Garnish with fresh herbs and serve warm.
Alternative Ingredients
You can easily swap out the potatoes for sweet potatoes for a healthier twist. Additionally, try using different vegetables like zucchini or spinach, and add your favorite spices for extra flavor.
Serving and Pairings
Breakfast hash pairs wonderfully with toasted bread or avocado slices. For a complete meal, serve it alongside fresh fruit or a smoothie.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat. Breakfast hash can be frozen, but it’s best to keep the eggs separate until reheating.
Cooking Mistakes
- Don’t overcrowd the skillet; it prevents the potatoes from crisping.
- Ensure potatoes are boiled just enough to soften but not mushy.
- Adjust seasoning at the end for the best flavor.
- Use a non-stick skillet to prevent sticking.
- Cook the eggs separately to maintain their texture.
Helpful Tips
- For extra flavor, add garlic or smoked paprika.
- Use leftover cooked potatoes for a quicker preparation.
- Experiment with different cheeses sprinkled on top.
- Try adding cooked sausage or bacon for added protein.
FAQs
Can I make breakfast hash ahead of time?
Yes, you can prepare the hash in advance and store it in the refrigerator. Just reheat before serving, although freshly cooked is always best.
What type of potatoes are best for hash?
Russet or Yukon gold potatoes are ideal due to their fluffy texture when cooked, which helps create a crispy exterior.
Can I add other vegetables?
Absolutely! Feel free to add any vegetables you have on hand, such as zucchini, spinach, or even mushrooms.
Is breakfast hash gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any additional toppings are also gluten-free.
How can I make this dish vegetarian?
Simply skip the eggs or replace them with a vegan alternative, and use vegetable broth for cooking the hash for added flavor.
Conclusion
Breakfast hash is a versatile and satisfying dish that can be tailored to your taste. Its combination of flavors and textures makes it a favorite for many. Whether you enjoy it with eggs, veggies, or hearty proteins, it’s sure to become a staple in your breakfast repertoire.
Breakfast Hash
Ingredients
- 2 medium potatoes diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion chopped
- 2 tablespoons olive oil
- 2 eggs
- Salt and pepper to taste
- Fresh herbs for garnish optional
Instructions
- Boil the diced potatoes for about 5 minutes until slightly tender.
- Drain the potatoes and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the bell peppers and cook until they are soft.
- Add the boiled potatoes and season with salt and pepper.
- Cook everything together until the potatoes are crispy, about 10 minutes.
- In a separate pan, fry the eggs sunny-side up.
- Once the hash is crispy, remove from heat and top with the fried eggs.
- Garnish with fresh herbs and serve warm.
