Breakfast Hash with Peppers and Potatoes
A vegetarian American breakfast hash with crispy russet potatoes, sweet bell peppers, yellow onion, and eggs. It is hearty, savory, and cooked in one skillet.
- american
- bell peppers
- breakfast
- breakfast hash
- brunch
- budget-friendly
- comfort food
- eggs
- family-friendly
- gluten-free
- hash
- main course
- nut-free
- one-pan
- pan-fried
- potato hash
- potatoes
- russet potatoes
- shellfish-free
- skillet
- soy-free
- vegetarian
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
russet potatoes, peeled and diced into 1/2-inch cubes · 1.5 Pound
Russet Potato
100%
Details
red bell pepper, diced · 1 Each
Fresh Red Hothouse Bell Pepper
100%
Details
green bell pepper, diced · 1 Each
Fresh Large Green Bell Pepper
100%
Details
large eggs · 4 Each
Kroger® Grade A Large White Eggs
33%
Details
yellow onion, diced · 1 Each
Kroger® Yellow Onion 3 lb Bag
15%
Details
fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
unsalted butter · 1 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
3%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- russet potatoes-1 1/2 lb
- large eggs-4 each
- red bell pepper-1 each
- green bell pepper-1 each
- yellow onion-1 each
- olive oil-2 tablespoons
- fresh parsley-2 tablespoons
- unsalted butter-1 tablespoon
- kosher salt-1 1/4 teaspoons
- smoked paprika-1 teaspoon
- black pepper-1/2 teaspoon
- garlic powder-1/2 teaspoon
Dice the potatoes, peppers, and onion and chop the parsley before heating the skillet.
Keep knife tips pointed down and fingers tucked while dicing vegetables.
Heat the olive oil in a large skillet over medium heat, then add the russet potatoes, 3/4 teaspoon salt, and black pepper; spread into an even layer.
Add the potatoes carefully to the hot oil to reduce splatter.
Cover and cook for 8 minutes, stirring once, until the potatoes begin to soften in the center.
Uncover, add the butter, and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden and crisp at the edges.
Use a dry towel when handling the hot skillet lid.
Add the yellow onion, red bell pepper, and green bell pepper; cook for 5 to 6 minutes until the vegetables are tender and lightly browned.
Stir in the smoked paprika, garlic powder, and remaining 1/2 teaspoon salt; cook for 30 seconds until the seasonings smell warm and savory.
Make 4 small wells in the hash. Crack 1 egg into a small bowl, then slide it into a well; repeat with the remaining eggs. Cover the skillet.
Wash hands and any surfaces that contact raw eggs before touching ready-to-eat food.
Cook over medium-low heat for 5 to 7 minutes until the egg whites are set and the yolks are firm, or until the eggs reach 160°F (71°C). For softer yolks, use pasteurized eggs and avoid serving to higher-risk diners.
For food safety, cook eggs until both whites and yolks are firm, or until the eggs reach 160°F (71°C). Use pasteurized eggs if serving softer yolks.
Sprinkle with fresh parsley and serve the hash hot from the skillet.
Use care when serving from the hot skillet.
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