Easy Red Potato Hash is loaded with fresh veggies and topped with a yolky egg for a satisfying breakfast.
Let’s talk breakfast. What’s your routine? Do you skip it? Love it? Use it as a chance to make breakfast bulgur or make a stack of fluffy buttermilk pancakes?
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 scrambled egg sandwiches, sometimes it’s caramel monkey bread, almost always it’s oven baked 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.
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.
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 creamy ham and 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.
- 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
- Preheat the oven to 425 degrees.
- Heat olive oil over medium heat in a large cast iron skillet or other non-stick, oven proof skillet.
- Add potatoes, toss to coat with the oil, cover the skillet, and cook for 10 minutes.
- 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.
- 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.
- Remove the skillet from the oven, toss the grape tomatoes and chives on top, and serve.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 674mgCarbohydrates: 52gFiber: 6gSugar: 7gProtein: 14g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.