Vegetable Hash Breakfast Skillet

4.79 stars average

This hearty vegetable hash breakfast skillet is packed with peppers, potatoes, and onions then topped with protein-packed eggs cooked-to-order.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 264kcal

24 Dynamic Duo or other Little Potato Company variety potatoes or small potato variety. quartered
1 tablespoon extra virgin olive oil
1 medium onion diced
1 red bell pepper cored and diced
1 teaspoon garlic powder
1 teaspoon seasoned salt
½ teaspoon cayenne optional
4 eggs cooked to order

Place quartered potatoes in a shallow, deep skillet and cover with cold water. Heat pot over high heat and bring water to a boil. Reduce to low and simmer until potatoes are par-cooked, about 3 minutes; strain and set aside.
24 Dynamic Duo or other Little Potato Company variety potatoes or small potato variety.
Heat a large, deep skillet over medium high heat and drizzle with olive oil. Add onions to the pan and sauté until translucent, about 5-6 minutes. Sprinkle with salt and pepper to taste.
1 tablespoon extra virgin olive oil, 1 medium onion
Add diced peppers to the pan and continue sautéing until tender, about 4-5 minutes. Pour in par-boiled potatoes that have been drained and patted dry. Sprinkle with garlic powder, seasoned salt and cayenne. Continue sautéing until onions are almost caramelized, peppers are tender and potatoes are browned.
1 red bell pepper, 1 teaspoon garlic powder, 1 teaspoon seasoned salt, 1/2 teaspoon cayenne
While the veggies are cooking, cook four eggs to order. To serve, place the eggs on top of the veggie skillet and serve family style.
4 eggs cooked to order