This Potato, Pepper, and Onion Hash is a quick, flavorful breakfast dish made with crispy potatoes, sautéed peppers, and onions. Top it with a poached egg for a perfect start to your day!
This Potato, Pepper, and Onion Hash is a breakfast classic that’s simple, savory, and totally satisfying. Whether you’re cooking it up for a lazy Saturday morning or serving it for dinner (we’re big fans of breakfast for dinner!), this hash is always a hit. The combination of crispy potatoes, sweet peppers, and savory onions is hard to beat, and it comes together quickly, making it the perfect way to start your day.
To save time, you can use cooked potatoes from the fridge, but even if you’re starting with raw potatoes, this dish comes together in no time. By cutting the potatoes into small pieces and giving them a head start before adding the peppers and onions, everything cooks evenly and gets that perfect crispy texture.
And if you want to take it up a notch, I highly recommend topping this hash with a poached egg for the ultimate breakfast treat!
I was talking to my Mom the other day, and she mentioned that she had seen a method of poaching eggs in the oven. That immediately caught my attention. Poached eggs are such a treat, but kind of a pain to make. I went online and read a bunch of different recipes and decided to try it out for myself.
The Kitchn: Can You Really Make Poached Eggs in the Oven?
Amazing Holiday Cooking Hacks via Today Food
With just a muffin pan and some water, you will have perfectly poached eggs with no fuss at all. It's especially convenient if you have a large family, are hosting a brunch, or during the holidays when there's lots of family gathered under one roof. The texture of the eggs is absolutely fantastic. The whites are so tender and the yolks so silky and saucy as you break the egg over your potato hash. Thanks, Mom!
Ingredients:
2 Tablespoons oil
4 medium potatoes (about 1 ½ lbs), chopped into ½ inch cubes (I prefer gold potatoes)
1 medium onion, minced
1 bell pepper (or 3 small peppers), chopped
salt, pepper
4 eggs
fresh herbs, green onion, parsley, dill, etc.
How To Make Potato, Pepper and Onion Hash
How To Make Potato, Pepper and Onion HashPreheat the oven to 350 degrees.
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. 
Add the onion and bell pepper. Season with salt and pepper. Mix until combined with the potatoes. Notice how I cut the potatoes, onions and pepper all into different sizes. The onions have to be really finely minced, the peppers just a bit bigger, so that everything cooks through at the same time. 
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. Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.
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. Since this was only for the two of us, I didn't make a dozen eggs. Our appetites aren't THAT big.
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.
Serve the hash garnished with the fresh herbs along with the poached eggs.
Potato, Pepper and Onion Hash
Ingredients
- 2 Tablespoons oil
- 4 medium potatoes about 1 ½ 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.
Instructions
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.
- 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.
- 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.
- Serve the hash garnished with the fresh herbs along with the poached eggs.
What a creative way to cook poached eggs! I've made a similar meal to your recipe and it's delicious and satisfying....except making a messy poached egg with boiling water. Thank you for the tip!
Olga,
As I print this recipe this morning I just wanted to thank you for continuously sharing with us your blessing of wonderful recipes. May you all be well.
Thank you so much for your sweet comment, Sofia. I really appreciate that you took the time to write.
This is my menu for tomorrow morning. Thank you so much!
I hope you enjoyed it, Angelina.
Hi Olga. This is a great recipe. Common ingredients but the presentation is just wow. My kids will love this for breakfast for sure. Oven poached eggs you say? I might ditch fried eggs. Does this also work with a microwave?
What a great idea for poaching eggs, We just stocked up on eggs and have potatoes, guess what I'm making for breakfast tomorrow :).
I make eggs and potatoes for breakfast all the time. Sergi and I both love the combination. I hope you enjoy it as much as we do, Natasha.
Thank you! Made the hash today, it's so great and fairly easy since who wants to fuss in the kitchen forever in the morning.
-Taisa
Absolutely agree with you, Taisa. I'm usually really hungry in the mornings and can't wait to dig in to some yummy food. I don't mind doing more meticulous work for dinners, but for breakfast, I prefer something easier and quicker:).
oh man. I can't even. I LOVE breakfast, too, and just like you-even eat it for dinner sometimes 😉 I make this hash often, but will try the eggs!
Potatoes with eggs is the best combo. I hope you enjoy it, Anna.
Wow Olga,
I am sitting here, drooling! Thanks for such a great idea, I know what i'll be having for breakfast this weekend:)
I'm glad I sparked your interest, Snow. Breakfasts on the weekend are the best.
This recipe looks great! I can't wait to try it.
I hope you enjoy it just as much as we do, Kali.
This hash looks so good! I also love Saturday's for the pure joy of sleeping in! It's the best!
Yum! This looks fantastic! I would definitely make this for dinner as well as breakfast!
You can't go wrong with breakfast food any time of the day, is what I say:). I hope you enjoy it, Courtney.
Hi Olga,
Thanks for sharing Your delishiiudMy name is Greg, am a Christian male who loves to cook and enjoy eating healthy foods from scratch.
Can you teach this very young looking 60 yr old some new tricks —-in the kitchen. I love animals, esp. dogs, enjoy traveling and many sports. Have a Blessed day 🙂
Hi Greg,
Thank you so much for your kind comment. It’s wonderful to hear that you love cooking and eating healthy—it’s never too late to learn new tricks in the kitchen! I hope you can find lots of great recipes and kitchen tips to try here on the website.
Wishing you a blessed day as well, and happy cooking!
For the poached eggs you said a muffin pan is needed. Would a regular size cupcake pan work or are the rounds too small?
They are the same thing.
Wow how creative!