Easy Potato Hash
This Easy Potato Hash recipe is perfect for breakfast or brunch, served with fried eggs on top, for a hearty, comforting, and delicious meal that's super simple to make.
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
How to Store & Re-Heat
To store: Allow it to cool to room temperature and then transfer it to an airtight container. You can store it in the refrigerator for 3-4 days.
To reheat: There are a few different options:
- 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.
Prepare the potato hash according to the recipe instructions. Let the potato hash cool down to room temperature. Transfer the potato hash to an airtight container and store it in the refrigerator for 3-4 days. When ready to serve, reheat the potato hash using one of the methods described in the "How to Store & Reheat" section above. Serve the potato hash with eggs or your favorite breakfast or brunch items.
Nutrition Facts
Easy Potato Hash
Amount per Serving
Calories
300
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
136
mg
45
%
Sodium
467
mg
20
%
Potassium
562
mg
16
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
5770
IU
115
%
Vitamin C
32
mg
39
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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