Classic Breakfast Hash with Potatoes, Eggs, and Seasonal Vegetables
A hearty and flavorful breakfast hash featuring crispy potatoes, perfectly cooked eggs, and a mix of seasonal vegetables. Perfect for a filling breakfast or brunch!
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Ingredients
Yields 4 servings
- (4) medium potatoes, diced
- (1) red bell pepper, diced
- (1) green bell pepper, diced
- (1) small onion, diced
- (1) zucchini, diced
- (1 tablespoon) olive oil
- (1 teaspoon) paprika
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4) large eggs
- (2 tablespoons) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add the diced potatoes (4 medium potatoes) to the skillet and season with 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender. Add 1 teaspoon paprika, 2/4 teaspoon garlic powder, 2/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Add the diced onion (1 small onion), red bell pepper (1 red bell pepper), green bell pepper (1 green bell pepper), and zucchini (1 zucchini) to the skillet. Cook for another 10-12 minutes, stirring frequently, until the vegetables are softened and slightly caramelized.
- 4
Make four small wells in the hash mixture and crack one egg (4 large eggs) into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your liking.
- 5
Remove from heat and sprinkle with fresh parsley (2 tablespoons) before serving.
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