Crispy potato & egg hash

Name: Crispy potato & egg hash
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb, cut into ½-inch cubes potatoes; 4 large eggs; 1, diced bell pepper; 1 small, diced onion; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper

Golden potato cubes with sweet pepper and eggs. Breakfast-for-dinner energy, in one skillet.

35 minutes estimated for the original recipe · 2 servings

Dinnervegetariangluten-free

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

potatoes1 lb, cut into ½-inch cubes
eggs4 large
bell pepper1, diced
onion1 small, diced
olive oil2 tbsp
smoked paprika1 tsp
salt½ tsp
black pepper¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Place potatoes in a saucepan with water to cover. Bring to a boil and simmer 7 minutes; drain well.
Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook 10 minutes, turning occasionally.
Add onion and pepper. Cook 6–8 minutes until softened. Season with paprika, salt and pepper.
Make 4 wells and crack an egg into each. Use additional pans or cook in batches as needed. Cover, reduce heat to low and cook until whites and yolks are set, about 5–7 minutes per batch.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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