The Perfect Breakfast Veggie Hash
A hearty, golden cast iron hash loaded with crispy potatoes, caramelized peppers and onions, smoky paprika, and topped with perfectly runny eggs. This is the kind of breakfast that makes you feel like you have your life together.
Prep time
10 min
Cook time
25 min
Serves
Ingredients
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The Hash
- 3 mediumYukon Gold potatoes, diced small (about ½ inch)
- 1red bell pepper, diced
- 1yellow bell pepper, diced
- 1 mediumzucchini, diced
- 1 cupcherry tomatoes, halved
- 1 smallred onion, diced
- 3 clovesgarlic, minced
- 2 tbspolive oil
- 1 tspsmoked paprika
- ½ tspcumin
- ½ tspgarlic powder
- pinchchili flakes (optional)
- to tastesalt and black pepper
The Eggs & Finish
- 3–4 largeeggs
- 1 tbspbutter
- handfulfresh parsley or chives, chopped
- optionalcrumbled feta or goat cheese
- optionalhot sauce or sriracha, to serve
- optionalsliced avocado, to serve
Ingredients
The Hash
- 3 mediumYukon Gold potatoes, diced small (about ½ inch)
- 1red bell pepper, diced
- 1yellow bell pepper, diced
- 1 mediumzucchini, diced
- 1 cupcherry tomatoes, halved
- 1 smallred onion, diced
- 3 clovesgarlic, minced
- 2 tbspolive oil
- 1 tspsmoked paprika
- ½ tspcumin
- ½ tspgarlic powder
- pinchchili flakes (optional)
- to tastesalt and black pepper
The Eggs & Finish
- 3–4 largeeggs
- 1 tbspbutter
- handfulfresh parsley or chives, chopped
- optionalcrumbled feta or goat cheese
- optionalhot sauce or sriracha, to serve
- optionalsliced avocado, to serve
Instructions
Crisp the Potatoes
- 1
Parboil the diced potatoes in salted boiling water for 5 minutes until just barely tender. Drain well and pat dry — this is the key to crispy hash.
- 2
Heat olive oil in a large cast iron skillet over medium-high heat. Add potatoes in a single layer. Do not stir for 4–5 minutes — let them develop a golden crust. Toss and cook another 3–4 minutes until crispy on all sides. Season with salt, pepper, smoked paprika, cumin, and garlic powder.
Build the Hash
- 1
Push potatoes to the edges of the pan. Add a little more oil to the centre and add red onion and bell peppers. Sauté 3–4 minutes until softened.
- 2
Add garlic, zucchini, and chili flakes. Cook 2 more minutes. Toss everything together and add cherry tomatoes. Cook 1–2 minutes until tomatoes just start to blister.
- 3
Taste and adjust seasoning.
Add the Eggs
- 1
Make 3–4 small wells in the hash. Add a tiny knob of butter to each well.
- 2
Crack an egg into each well. Cover the pan with a lid and cook 3–4 minutes for runny yolks, 5–6 minutes for set yolks.
- 3
Remove from heat. Scatter with fresh parsley or chives and crumbled feta if using. Serve straight from the pan with hot sauce and avocado on the side.
Melissa's Notes
Parboiling the potatoes first is the non-negotiable step for truly crispy hash — skipping it leads to steamed, soft potatoes. A cast iron skillet gives the best crust. Leftovers reheat beautifully in a hot pan — just add a fresh egg on top.
Nutrition Information
Per serving (with 1 egg) — based on 3 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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