Egg and Potato Hash

Name: Egg and Potato Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 lbs russet potatoes, peeled and diced into 1/2-inch cubes; 6 large eggs; 1 medium yellow onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh parsley or chives, chopped; Hot sauce for serving

Egg and potato hash is breakfast-for-dinner done right – crispy potatoes, soft-set eggs, and a skillet full of flavor for less than a dollar a serving. Give the potatoes the time and the space to go properly golden before the eggs go in.

byKalle Bergman

Jump to Recipe

Egg and potato hash is a dish that does not try to impress anyone. It is a skillet full of crispy potatoes, soft eggs, and smoky paprika, and it costs almost nothing to make. The entire thing comes together in 30 minutes using ingredients you probably already have. Russet potatoes, a couple of eggs, an onion, a bell pepper, and whatever hot sauce is in your fridge. Breakfast for dinner at its most practical.

One thing matters more than anything else here: give the potatoes space and time. Dice them into even half-inch cubes, spread them in a single layer, and resist the urge to stir for 3 to 4 minutes at a time. That undisturbed contact with the hot skillet is what builds the golden, crispy edges that make the whole dish work. Once the potatoes are properly crisped and the onion and bell pepper have softened, make wells in the hash, crack in the eggs, and cover with a lid. Five minutes later you have set whites and runny yolks, ready to break over those potatoes. A cast iron skillet is your best friend here. Serve it with toast, a drizzle of hot sauce, and fresh parsley or chives on top.

Get the Potatoes Golden and Crispy in Cast Iron

Heat olive oil in a large cast iron skillet over medium-high heat and add the diced russet potatoes in an even layer. Cook them for about 15 minutes, stirring only every 3 to 4 minutes, so they develop crispy golden edges on multiple sides. Resist the urge to stir constantly. Letting the potatoes sit undisturbed against the hot pan is what builds those crunchy, browned surfaces.

Add the Vegetables and Nestle the Eggs In

Once the potatoes are crispy, add the diced onion and bell pepper and cook for 4 minutes until softened. Stir in the garlic for 30 seconds, then season everything with smoked paprika, garlic powder, salt, and pepper. Make 6 wells in the hash with the back of a spoon and crack an egg into each one. Season the eggs with a pinch of salt and pepper.

Cover and Steam Until the Yolks Are Runny

Place a lid on the skillet and cook for 4 to 5 minutes until the egg whites are fully set but the yolks are still runny. The trapped steam cooks the tops of the eggs without needing to flip them. Garnish with chopped parsley or chives and bring the whole skillet to the table with hot sauce on the side.

Frequently Asked Questions

Why do I need to leave the potatoes alone while they cook?

Constant stirring keeps them from ever touching the hot pan long enough to brown. Let them sit undisturbed for 3 to 4 minutes at a time — that contact is what builds the crispy edges.

Can I use a different potato?

Russets are ideal because they crisp up well. Yukon Golds work too, though they’ll be slightly creamier and less crackly at the edges.

What if my egg yolks set before I want them to?

Pull the lid off a minute earlier next time — the trapped steam cooks fast. Once the whites are opaque, check every 30 seconds if you want the yolks runny.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.