Craving a hearty breakfast without juggling a sink full of dishes? This one-pan breakfast hash with potatoes and eggs checks every box. It’s crispy, savory, and satisfying, and it cooks in one skillet from start to finish. You’ll get golden potatoes, caramelized onions, colorful peppers, and perfectly cooked eggs all in the same pan. It’s the kind of morning meal that makes everyone wander into the kitchen asking what smells so good.

I love this because it’s flexible and fast. You can swap veggies, scale the recipe, and cook the eggs exactly how you like them. Whether you cook for two on a lazy Sunday or feed a crowd, this hash brings big flavor with minimal effort. Grab a big skillet and let’s make breakfast the best part of your day.

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Why This One-Pan Breakfast Hash Works

This recipe keeps things simple while delivering bold results. Here’s why you’ll love it:

One pan, less mess: Everything cooks in a single skillet for easy cleanup.
Crispy potatoes, soft centers: Par-cooking and proper spacing give you the golden edges you want.
Perfectly cooked eggs: You choose—soft and jammy or set and firm—right on top of the hash.
Balanced flavors: Sweet onions, smoky spices, and creamy yolks keep every bite interesting.
Make-ahead friendly: Dice veggies ahead and refrigerate, then cook when you’re ready.

Ingredients

For the hash

1 1/2 pounds russet or Yukon gold potatoes, diced into 1/2-inch cubes
2 tablespoons olive oil (plus more if needed)
1 tablespoon butter for flavor and browning
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional for heat)
Salt and black pepper, to taste

For the eggs and finish

4 to 6 large eggs, depending on how many you’re feeding
Fresh parsley or chives, chopped, for garnish
Hot sauce or salsa, for serving (optional)
Cheese like cheddar, Monterey Jack, or feta (optional, for sprinkling)

Equipment

12-inch cast iron or heavy skillet (holds heat and crisps potatoes)
Spatula and wooden spoon
Lid or sheet pan to cover the skillet for cooking eggs

How to Make This One-Pan Breakfast Hash

1) Prep and par-cook the potatoes

Rinse the diced potatoes under cold water until the water runs clear to remove excess starch.
Microwave the potatoes in a covered bowl with a splash of water for 3–4 minutes, or simmer in salted water for 5 minutes, until just tender at the edges. Drain and pat dry.

2) Brown the potatoes

Heat the skillet over medium-high. Add the olive oil and butter until sizzling.
Spread the potatoes in a single layer. Do not stir for 3–4 minutes to develop color.
Flip in sections and continue cooking 4–6 minutes, seasoning with salt and pepper, until golden and crisp on most sides. Push to the edges of the pan.

3) Sauté the veggies and season

Add a drizzle of oil to the center of the skillet. Add the onion and bell peppers.
Cook 4–5 minutes, stirring occasionally, until softened and lightly browned.
Add the garlic, smoked paprika, cumin, and crushed red pepper. Cook 30 seconds until fragrant.
Fold the potatoes back into the veggies. Taste and adjust salt and pepper.

4) Cook the eggs on top

Use a spoon to make 4–6 small wells in the hash. Crack an egg into each well.
Reduce heat to medium. Cover the skillet.
Cook 4–6 minutes for soft, runny yolks, or 7–9 minutes for set yolks. Check at 4 minutes so you don’t overcook.
Sprinkle cheese during the last minute if you like.

5) Finish and serve

Top with chopped parsley or chives.
Serve hot with hot sauce or salsa. Add toast or warm tortillas if you want to stretch it.

How to Store Leftover Breakfast Hash

Store: Transfer cooled hash (without eggs, if possible) to an airtight container for up to 4 days. If storing with eggs, keep it to 2 days.
Reheat on the stovetop: Warm in a skillet over medium with a splash of oil until hot and re-crisped, 5–7 minutes.
Microwave option: 1–2 minutes, stirring halfway. It won’t be as crisp but works in a pinch.
Eggs: Cook fresh eggs when reheating for best texture. If reheating cooked eggs, cover gently and heat just until warm.
Freeze: Freeze the potato-veg base up to 2 months. Thaw overnight, reheat in a skillet, then add eggs.

Why You’ll Love Making This Hash

Fast and filling: Feeds hungry people in about 30 minutes.
Budget-friendly: Simple pantry staples deliver big flavor.
Flexible: Swap veggies and spices based on what you have.
All-in-one meal: Carbs, protein, and veggies in one pan.
Anytime food: Breakfast, brunch, or brinner—it works.

Mistakes to Avoid

Crowding the pan: Overloading the skillet steams the potatoes. Give them space for browning.
Skipping the par-cook: Raw potatoes take longer and brown unevenly. Pre-soften them for best texture.
Stirring too often: Let the potatoes sit so they form a crust.
Cracking eggs into a wet pan: If the hash looks watery, cook a minute longer before adding eggs.
Overcooking the eggs: Check early and pull them when whites set but yolks still jiggle (unless you prefer firm).

Tasty Variations to Try

Southwest: Add diced jalapeños, black beans, corn, and cilantro. Finish with pepper jack and salsa.
Smoky bacon: Cook chopped bacon first, remove, and use the drippings for the potatoes. Sprinkle the bacon back on at the end.
Sweet potato hash: Swap in sweet potatoes and add a pinch of chili powder and cinnamon.
Green goddess: Use zucchini, spinach, and scallions. Finish with feta and a squeeze of lemon.
Everything bagel: Season with everything spice, add cream cheese dollops, and chives.
Mushroom and thyme: Sauté sliced cremini mushrooms with the onions and finish with fresh thyme.
Cheesy crisp: Sprinkle shredded cheddar over the potatoes in the last few minutes for a lacy cheese crust.

FAQ

Can I use frozen diced potatoes or hash browns?

Yes. Use 4–5 cups frozen diced potatoes or hash browns. Cook straight from frozen in oil until crisp before adding veggies.

Do I need a cast iron skillet?

No, but cast iron gives the best crust. Use any heavy, oven-safe skillet and preheat it well.

How can I make it spicier?

Add extra crushed red pepper, diced jalapeño, or a spoonful of chipotle in adobo with the spices.

What if I don’t like runny yolks?

Cook covered a couple more minutes until yolks set, or scramble the eggs separately and fold them in.

Can I add meat?

Absolutely. Brown breakfast sausage, chorizo, or diced ham first, then build the hash in the rendered fat.

How do I scale this for a crowd?

Use two skillets so the potatoes still brown. Keep the first batch warm in a low oven while you finish the second.

Conclusion

This one-pan breakfast hash brings together crispy potatoes, tender veggies, and silky eggs for a breakfast that feels special without stress. Keep the tricks in mind—par-cook your potatoes, don’t crowd the pan, and cover to set the eggs—and you’ll nail it every time. Set out hot sauce, fresh herbs, and a stack of toast, and watch this disappear fast. Happy cooking!

One-Pan Breakfast Hash with Potatoes & Eggs

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Ingredients

Instructions

Rinse the diced potatoes under cold water until the water runs clear to remove excess starch.
Microwave the potatoes in a covered bowl with a splash of water for 3–4 minutes, or simmer in salted water for 5 minutes, until just tender at the edges. Drain and pat dry.
Heat the skillet over medium-high. Add the olive oil and butter until sizzling.
Spread the potatoes in a single layer. Do not stir for 3–4 minutes to develop color.
Flip in sections and continue cooking 4–6 minutes, seasoning with salt and pepper, until golden and crisp on most sides. Push to the edges of the pan.
Add a drizzle of oil to the center of the skillet. Add the onion and bell peppers.
Cook 4–5 minutes, stirring occasionally, until softened and lightly browned.
Add the garlic, smoked paprika, cumin, and crushed red pepper. Cook 30 seconds until fragrant.
Fold the potatoes back into the veggies. Taste and adjust salt and pepper.
Use a spoon to make 4–6 small wells in the hash. Crack an egg into each well.
Reduce heat to medium. Cover the skillet.
Cook 4–6 minutes for soft, runny yolks, or 7–9 minutes for set yolks. Check at 4 minutes so you don’t overcook.
Sprinkle cheese during the last minute if you like.
Top with chopped parsley or chives.
Serve hot with hot sauce or salsa. Add toast or warm tortillas if you want to stretch it.

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