Potato, Pepper and Onion Hash

Name: Potato, Pepper and Onion Hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Tablespoons oil; 4 medium potatoes (about 1 1/2 lbs, chopped into 1/2 inch cubes); 1 medium onion (minced); 1 medium bell pepper (or 3 small peppers, chopped); salt (pepper); 4 eggs; fresh herbs (green onion, parsley, dill, etc.)

22 comments
February 4, 2015

This Potato, Pepper, and Onion Hash is a quick, flavorful breakfast dish made with crispy potatoes, sautéed peppers, and onions. Top it with a poached egg for a perfect start to your day!

This Potato, Pepper, and Onion Hash is a breakfast classic that’s simple, savory, and totally satisfying. Whether you’re cooking it up for a lazy Saturday morning or serving it for dinner (we’re big fans of breakfast for dinner!), this hash is always a hit. The combination of crispy potatoes, sweet peppers, and savory onions is hard to beat, and it comes together quickly, making it the perfect way to start your day.

To save time, you can use cooked potatoes from the fridge, but even if you’re starting with raw potatoes, this dish comes together in no time. By cutting the potatoes into small pieces and giving them a head start before adding the peppers and onions, everything cooks evenly and gets that perfect crispy texture.

And if you want to take it up a notch, I highly recommend topping this hash with a poached egg for the ultimate breakfast treat!

I was talking to my Mom the other day, and she mentioned that she had seen a method of poaching eggs in the oven. That immediately caught my attention. Poached eggs are such a treat, but kind of a pain to make. I went online and read a bunch of different recipes and decided to try it out for myself.

The Kitchn: Can You Really Make Poached Eggs in the Oven?

Amazing Holiday Cooking Hacks via Today Food

With just a muffin pan and some water, you will have perfectly poached eggs with no fuss at all. It’s especially convenient if you have a large family, are hosting a brunch, or during the holidays when there’s lots of family gathered under one roof. The texture of the eggs is absolutely fantastic. The whites are so tender and the yolks so silky and saucy as you break the egg over your potato hash. Thanks, Mom!

Ingredients:

2 Tablespoons oil

4 medium potatoes (about 1 1/2 lbs), chopped into 1/2 inch cubes (I prefer gold potatoes)

1 medium onion, minced

1 bell pepper (or 3 small peppers), chopped

salt, pepper

4 eggs

fresh herbs, green onion, parsley, dill, etc.

How To Make Potato, Pepper and Onion Hash

Preheat the oven to 350 degrees.

In a 10 inch nonstick skillet or a cast iron skillet, heat the oil until shimmering. Add the potatoes, season with salt and pepper. Cook, covered, on low heat for about 5 minutes, until the potatoes soften a bit, stirring every 2 minutes. Add the onion and bell pepper. Season with salt and pepper. Mix until combined with the potatoes. Notice how I cut the potatoes, onions and pepper all into different sizes. The onions have to be really finely minced, the peppers just a bit bigger, so that everything cooks through at the same time.

Cover the skillet and continue cooking on low for another 5-7 minutes, until the onions and the bell pepper are softened, stirring every 2 minutes. Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.

Meanwhile, when the oven has preheated, pour 1 Tablespoon of water into each muffin tin. Crack an egg into each and cook in the preheated oven for 10-15 minutes, depending on how you like the eggs to be cooked. Since this was only for the two of us, I didn’t make a dozen eggs. Our appetites aren’t THAT big.

Take the eggs out of the oven, allow to cool for about 3 minutes and then scoop out the eggs with a slotted spoon or a thin, flexible spatula. Place the eggs on a paper towel to drain from the excess water. Season the eggs with salt and pepper.

Serve the hash garnished with the fresh herbs along with the poached eggs.