One skillet potato hash breakfast with egg in pan

One Skillet Breakfast Egg & Hash

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3-4


One pan hash & eggs. Breakfast for all! #breakfastwins


  • 12oz. Potatoes, peeled
  • ½ Onion, diced
  • ½ Red Pepper, diced
  • 4 Eggs
  • 2 tbs. Olive Oil
  • Salt & Pepper


  1. Grate the potatoes into a large colander, set over the sink or large bowl. Generously season with salt, stir and let sit for a few minutes to draw out water, about 5 minutes. Using your hands, squeeze out as much water as you can and put the potatoes in a bowl. Add the diced onions and peppers, season with pepper.
  2. Heat 2 tbs. Olive oil in an 8” skillet over medium heat. Add potato mixture to skillet spreading to edges of pan. Cook until the bottom is golden brown, about 5 minutes. To flip, hold a plate against the hash browns, and flip the whole skillet over to have the hash browns on the plate. Then slide the hash brown back into the skillet.
  3. Crack 4 eggs onto the hashbrowns, season with salt & pepper, cover with a lid and cook until the eggs are set to your desired consistency, 3-5 minutes.
  4. Cut into your desired amount of servings and enjoy.


You can really put as many eggs on top as you want!