Breakfast · ALWAYS FREE
Potato & pepper breakfast hash
Parboiled potato cubes crisp in a skillet with peppers and onion, then meet separately scrambled eggs.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Place potato cubes in a saucepan, cover with unsalted water and bring to a boil. Simmer 5-7 minutes until just tender at the edges but still holding shape. Drain thoroughly and let steam-dry 5 minutes.
- Heat 0.882 oz olive oil in a wide 12-inch (30 cm) skillet over medium-high heat. Spread potatoes in a shallow layer and cook 12-15 minutes, turning every few minutes, until golden in patches.
- Add pepper and onion; cook 7-9 minutes over medium heat until tender. Stir in paprika, 0.106 oz salt and pepper for 1 minute. Reduce heat to low while preparing eggs.
- Whisk eggs with milk and remaining 0.0353 oz salt. Heat remaining 0.176 oz oil in a separate nonstick skillet over medium-low heat. Add eggs and gently fold 3-5 minutes until set with no liquid egg and reaching 160°F (71°C). Divide hash and eggs equally among four plates and scatter with parsley. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 319 kcal
- Protein
- 13.7 g
- Total carbohydrate
- 32.7 g
- Total fat
- 15.3 g
- Total sugars
- 5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Each serving receives one quarter of both hash and eggs, including all measured oil and milk. Gluten-free suitability requires labeled spices and appropriate preparation; milk and egg are present.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Potato & pepper breakfast hash: raw potatoes with skin; red bell pepper; onion; beaten whole eggs without shells; olive oil; whole milk; paprika; fine salt; ground black pepper; fresh parsley. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Potato & pepper breakfast hash: raw potatoes with skin; red bell pepper; onion; beaten whole eggs without shells; olive oil; whole milk; paprika; fine salt; ground black pepper; fresh parsley. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
