This Easy Potato Hash recipe is perfect for breakfast or brunch. Served with fried eggs on top, it's a hearty, comforting, delicious, and super simple meal.
How to Make Potato Hash
Note: The full instructions are provided in the recipe card below.
Pierce both potatoes a few times, put them in the microwave, and cook on high until cooked through 5 to 10 minutes; alternatively, you can boil them.
Carefully remove the skin from the sweet potato. Dice both potatoes into ½ to ¾-inch pieces and set aside.
In a large skillet, melt 4 tablespoons of the olive oil over medium heat. Add the poblano peppers, squash, zucchini, and onions, and cook for a few minutes.
Add the diced potatoes to the veggies and cook until golden brown. Stir in the chopped cilantro. Taste and adjust the season with salt and pepper, if necessary.
In a separate pan, melt the remaining 4 tablespoons of olive oil over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes. Serve the potato hash with a fried egg on top of each portion. Enjoy!
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📖 Recipe
Easy Potato Hash
Ingredients
- 1 Yukon gold or russet potato , scrubbed
- 1 sweet potato , scrubbed
- 8 tablespoons extra virgin olive oil , divided
- 1 poblano pepper or bell peppers , chopped
- 1 small yellow squash , chopped
- 1 small green zucchini , chopped
- 1 medium red or yellow onion , chopped
- 1 teaspoon kosher salt , to taste
- ½ teaspoon ground black pepper , to taste
- 1 small bunch of cilantro , chopped
- 5 large eggs , as needed
Instructions
- Pierce both potatoes a few times, put in the microwave, and cook on high until cooked through 5 to 10 minutes, alternatively, you can boil them.
- Carefully remove the skin from the sweet potato. Dice both potatoes into ½ to ¾ inch pieces and set aside.
- In a large skillet, melt 4 tablespoons of the olive oil over medium heat. Add the poblano peppers, squash, zucchini, and onions and cook for a few minutes.
- Add the diced potatoes to the veggies and cook until golden brown. Stir in the chopped cilantro. Taste and adjust season with salt and pepper, if necessary.
- In a separate pan, melt the remaining 4 tablespoons of olive oil over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes. Serve up the potato hash with a fried egg on top of each portion. Enjoy!
Notes
- In the oven: Preheat the oven to 350°F (175°C). Spread the potato hash in an even layer on a baking sheet and bake for 10-15 minutes or until heated.
- On a Skillet: Heat a skillet over medium heat on the stovetop and add the potato hash. Cook, stirring occasionally, until heated through, about 5-10 minutes.
- In the microwave: Transfer the potato hash to a microwave-safe container and cover it with a lid or microwave-safe wrap. Heat on high for 1-2 minutes or until heated through, stirring occasionally.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
