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Red Potato, Bell Pepper, and Spinach Breakfast Hash #BetterWithReds #HealthyChoices

Easy, filling potato and veggie breakfast hash topped with a dippy egg PLUS a fantastic giveaway from Black Gold Farms and BodyMedia!

Red Potato, Bell Pepper, and Spinach Breakfast Hash |

Let’s talk breakfast. What’s your routine? Do you skip it? Love it? Use it as a chance to try your new chia-kale-quinoa granola or scarf mini donut holes?

I’m a big breakfast girl myself, but unfortunately I’m also a big sleep-till-the-very-last-possible-second girl. This means on the weekdays I don’t usually  have time for anything but a bowl of cereal with a sliced banana.

On the weekends, it’s a different story. The Mr. and I love to wake up slow on Saturday mornings then make a big breakfast together. Sometimes it’s eggs, sometimes it’s monkey bread, almost always it’s bacon. The Mr. loooooooves bacon. But since we just returned from a mini vacation filled with tacos, fried chicken, and WhatABurger, we decided to take this breakfast in a healthier direction.

Red Potato, Bell Pepper, and Spinach Breakfast Hash |

Hash is one of the best meals to make for a filling breakfast or light dinner. It’s a vehicle for all sorts of vegetables and greens. Really, you can use almost anything you have lying around. It’s quick and easy to make and usually doesn’t even require a special trip to the grocery store. Red skin potatoes provide a solid foundation for the dish, and you can build flavors from there.

The potatoes used in this dish come from Black Gold Farms, a multi-generational family farm that not only cares about growing great potatoes, but also about investing in their employees and local community. I’m joining Angie of Big Bear’s Wife and several other bloggers this week in a campaign to share healthy recipes and tips that all start with potatoes!


I love red skin potatoes, because I HATE peeling potatoes. The skin of red potatoes is thin and soft meaning I don’t have to waste my time peeling. I can just throw them into a dish and continue with the recipe as normal. They’re also incredibly versatile and work well for everything from hash to mashed potatoes to potato soup.


I was amazed at how much flavor this hash had with just a sprinkle of garlic salt, Kosher salt, and black pepper. Baking the egg in the hash leaves the yolks nice and runny, forming a creamy sauce that coats each bite. A sprinkling of fresh chives and cherry tomatoes is all that’s needed to put this dish totally over the top. I had planned on adding ham or bacon for the Mr, but honestly? It wasn’t even needed. This dish is a satisfying and delicious breakfast (or brinner!) all on its own.

Red Potato, Bell Pepper, and Spinach Breakfast Hash |

Black Gold Farms, Body Media and my friends from the #BetterWithReds campaign are teaming up to offer one lucky reader a fantastic giveaway to help you on your journey to better health. To find out more about these companies, visit the links below. All the deets on this fantastic giveaway (including a $50 iTunes card and Sur La Table pan!!), as well as instructions to enter, are below the recipe!

Black Gold Farm

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Body Media
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Red Potato, Bell Pepper, and Spinach Breakfast Hash |

Potato, Bell Pepper, and Spinach Hash

Prep Time 10 minsPrep Time
Cook Time 30 minsCook Time
Total Time 40 mins Total Time
Yields 4


  • 2 Tablespoons olive oil
  • 4 cups cubed red potatoes, unpeeled
  • 1 bell pepper
  • 1/2 a yellow onion
  • 1 zucchini
  • 3 cups baby spinach
  • 1 teaspoon garlic salt
  • 1/2 teaspoon Kosher salt
  • Fresh black pepper
  • 4 eggs
  • 1/2 pint cherry tomatoes, quartered
  • 1 bunch fresh chives, chopped


  1. Preheat the oven to 425 degrees.
  2. Heat olive oil over medium heat in a large cast iron skillet or other non-stick, oven proof skillet.
  3. Add potatoes, toss to coat with the oil, cover the skillet, and cook for 10 minutes.
  4. Meanwhile, chop the onion, bell pepper, and zucchini into bite sized pieces. After the 10 minutes are up, uncover the skillet and stir in the onion and pepper. Turn the heat up to medium high and cook for another 10-12 minutes or until potatoes are softened and vegetables are golden brown.
  5. Stir in the zucchini and spinach and cook until spinach is wilted, about 2 minutes. Sprinkle mixture with garlic salt, salt, and black pepper. Make 4 small wells in the mixture and crack an egg into each one. Immediately place the skillet in the preheated oven and bake until whites are set but centers are still runny, 5-7 minutes.
  6. Remove the skillet from the oven, toss the grape tomatoes and chives on top, and serve.


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 Recipe by Neighborfood

Included in the giveaway are all the products listed below:


To enter, simply follow the prompts below!

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Note: Black Gold Farms provided me with free product for this recipe and sponsored this giveaway, but I was not compensated in any other way.

{ 19 comments… add one }

Leave a Comment

  • Jessica_AKitchenAddiction January 23, 2014, 11:19 AM

    This is my kind of breakfast, though it would only happen on the weekends! 🙂 I love making breakfast potatoes with red potatoes!

  • happyvalleychow January 23, 2014, 12:48 PM

    Holy cow that is beautiful! Those eggs are cooked absolutely perfect as well. Great job 🙂

    Happy Blogging!
    Happy Valley Chow

  • TamraLS January 23, 2014, 1:17 PM

    This looks delish! I’ll have to try it. One of my favorite uses of red skin potatoes is frying them with shredded brussels sprouts.

  • Nancy January 23, 2014, 1:58 PM

    Once again, the things you write prove that we’re the same person. I looooooove breakfast but I also love sleeping in till the last possible minute, meaning I hoover down a bowl of cereal (I don’t even have time to slice a banana!) and then gas it all the way to work, maybe blowing through a few red lights. On weekends however is also when I indulge. This hash looks delicious, Courtney! I love throwing eggs on top of hash or casseroles, etc. Nothing beats a runny yolk.

  • Erin@WellPlated January 23, 2014, 3:06 PM

    Runny yolks, runny yolks, I heart runny yolks! Also, I am all aboard this “no peeling” the reds train. Looks just fab!

    • Courtney @ Neighborfood January 29, 2014, 12:17 PM

      Thanks Erin. I loooove runny yolks too. We always called them “dippy eggs” because they’re perfect for dipping buttered toast!

  • littleredkitchen January 23, 2014, 4:40 PM

    Breakfast on the weekends is always more like lunch. Hash in one of our favorite things to put together but that means an hour or more to make for nice crispy on the outside soft on the inside potatoes. But yeah, I never peel my potatoes all the good stuff is in the skin!

  • Kamila Gornia | Passion-Driven January 23, 2014, 6:26 PM

    I would totally make this hash with the potatoes! 🙂 amazing!

  • Christina Telea January 23, 2014, 7:11 PM

    this looks really good! i had never thought of baking a raw egg! and i personally love peeling potatoes and carrots; hands down favorite kitchen chore!

    my fave red skin potato recipe is just tossing with a little oil, salt pepper and rosemary, then baking. nice crisp edges and simple tasty results!

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