Start your day off right with a mouthwatering dish that’s as colorful as it is delicious! Our Potato and Bell Pepper Breakfast Hash is the ultimate comfort food that transforms simple ingredients into a hearty breakfast masterpiece. With crispy potatoes, vibrant bell peppers, and perfectly cooked eggs, this dish promises to awaken your taste buds and fuel your morning adventures. Ready to impress your family or treat yourself to a delightful morning feast? Dive into this easy-to-follow recipe and discover how to create a breakfast that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large potatoes, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 4 large eggs
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the two large potatoes into small cubes, approximately 1/2 inch in size, to ensure they cook evenly. Dice the bell pepper and chop the onion into small pieces as well.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to warm for about a minute until it shimmers, indicating that it is hot enough for cooking.
- Add the diced potatoes to the skillet in a single layer. Season with salt and pepper to taste. Cook the potatoes for about 10-12 minutes, stirring occasionally, until they are golden brown and tender. If they start to stick, you can add a little more olive oil.
- Once the potatoes are nearly cooked through, add the chopped onion and diced bell pepper to the skillet. Stir well to combine and continue to cook for an additional 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- While the vegetables are cooking, crack the four large eggs into a bowl and whisk them lightly with a pinch of salt and pepper.
- After the bell pepper and onion have softened, create four small wells in the hash mixture in the skillet. Carefully pour the whisked eggs into each well. Cover the skillet with a lid and allow the eggs to cook for about 5-7 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
- Once the eggs are cooked, remove the skillet from heat. Gently sprinkle additional salt and pepper over the dish if desired.
- Serve the potato and bell pepper breakfast hash hot, either directly from the skillet or plated. Enjoy your hearty and flavorful breakfast!
Tips
- Prep Ahead: To save time in the morning, you can dice the potatoes, bell pepper, and onion the night before and store them in the refrigerator. This way, you can whip up your breakfast hash in just 15 minutes!
- Choose the Right Potatoes: For the best texture, use starchy potatoes like Russets or Yukon Golds. They become fluffy on the inside while crisping up nicely on the outside.
- Don’t Rush the Potatoes: Allow the potatoes to cook undisturbed for the first few minutes to develop a nice golden crust. Stirring too frequently can prevent them from browning.
- Customize Your Veggies: Feel free to add other vegetables like zucchini, spinach, or even leftover roasted veggies for added flavor and nutrition.
- Eggs to Your Liking: Adjust the cooking time of the eggs based on your preference. For runny yolks, check them at 5 minutes; for firmer yolks, let them cook a bit longer.
- Add Some Spice: If you like a kick, sprinkle in some red pepper flakes or diced jalapeños while cooking the vegetables for an extra layer of flavor.
- Garnish for Flair: Top your hash with fresh herbs like parsley or chives, or a dollop of sour cream or avocado for a creamy finish that elevates the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 190mg
