Potato, Onion and Pepper Hash With Oven Poached Eggs
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2-4
  • 2 Tablespoons oil
  • 4 medium potatoes (about 1½ lbs), chopped into ½ inch cubes
  • 1 medium onion, minced
  • 1 medium bell pepper (or 3 small peppers), chopped
  • salt, pepper
  • 4 eggs
  • fresh herbs, green onion, parsley, dill, etc.
  1. Preheat the oven to 350 degrees.
  2. In a 10 inch nonstick skillet or a cast iron skillet, heat the oil until shimmering. Add the potatoes, season with salt and pepper. Cook, covered, on low heat for about 5 minutes, until the potatoes soften a bit, stirring every 2 minutes.
  3. Add the onion and bell pepper. Season with salt and pepper. Mix until combined with the potatoes. Cover the skillet and continue cooking on low for another 5-7 minutes, until the onions and the bell pepper are softened, stirring every 2 minutes.
  4. Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.
  5. Meanwhile, when the oven has preheated, pour 1 Tablespoon of water into each muffin tin. Crack an egg into each and cook in the preheated oven for 10-15 minutes, depending on how you like the eggs to be cooked.
  6. Take the eggs out of the oven, allow to cool for about 3 minutes and then scoop out the eggs with a slotted spoon or a thin, flexible spatula. Place the eggs on a paper towel to drain from the excess water. Season the eggs with salt and pepper.
  7. Serve the hash garnished with the fresh herbs along with the poached eggs.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/breakfast/potato-onion-pepper-hash-oven-poached-eggs/