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Skillet veggie breakfast hash with sunny-side-up eggs

Skillet Veggie Breakfast Hash with Eggs

Weekend brunch just got a whole lot easier — and healthier. This skillet veggie breakfast hash with eggs piles crispy golden potatoes, sweet bell peppers, onions, and zucchini into one big cast iron skillet, then crowns it all with perfectly cooked sunny-side-up eggs. It's a one-pan, 30-minute breakfast that's hearty, colorful, and packed with veggies — equally at home on a lazy Saturday morning or a busy weekday.
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Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 tablespoons olive oil divided
  • 1 tablespoon butter
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 medium yellow onion diced
  • 1 small zucchini halved and sliced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt divided, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups baby spinach
  • 4-6 large eggs
  • 2 tablespoons chopped fresh chives or green onions
  • Hot sauce for serving (optional)

Method
 

  1. Par-cook the potatoes: Place the cubed potatoes in a pot of cold salted water. Bring to a boil and cook 5 minutes until just barely tender. Drain well and let steam dry 2 minutes — dry potatoes crisp better.
  2. Crisp the potatoes: Heat 1 tablespoon olive oil and the butter in a large cast iron skillet over medium-high heat. Add the potatoes in a single layer, season with 1/2 teaspoon salt, and cook undisturbed 3-4 minutes until golden on one side. Stir and continue cooking 6-8 minutes, stirring occasionally, until crispy all over. Transfer to a plate.
  3. Sauté the veggies: Add the remaining 1 tablespoon olive oil to the skillet. Add the bell peppers, onion, and zucchini with the remaining 1/2 teaspoon salt. Cook 5-6 minutes until softened and lightly charred at the edges.
  4. Season: Stir in the garlic, smoked paprika, cumin, and black pepper; cook 1 minute until fragrant. Add the spinach and stir until just wilted.
  5. Combine: Return the crispy potatoes to the skillet and toss everything together. Taste and adjust salt and pepper.
  6. Add the eggs: Make 4-6 wells in the hash with the back of a spoon. Crack an egg into each well. Cover the skillet and cook 3-5 minutes over medium-low heat until the whites are set but the yolks are still runny (longer for firmer yolks).
  7. Serve: Sprinkle with chives, add hot sauce if you like, and serve straight from the skillet while hot.
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