Breakfast Hash & Fried Eggs

Breakfast for dinner is a staple in this household. We have breakfast for dinner at least once or twice a week. Half of the family loves sweet and doughy breakfasts like waffles and pancakes, while the other half goes for savory meals. I’m smack dab in the middle. Sometimes I am feeling Belgium waffles and other times I want a really flavorful breakfast hash.

Breakfast hash is actually super quick and easy to make. It is something I live off of whenever Matthew is gone with work. I’ll eat breakfast hash for breakfast, lunch, and dinner. Plus you can make a Mexican spin on it (which is my favorite) or an Italian spin. It is pretty much hashbrown potatoes and whatever veggies you want to add.

Breakfast Hash & Fried Eggs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 5 servings
Calories 532 kcal


  • large skillet


  • 32 oz frozen cubed hashbrowns
  • 1 medium onion diced
  • 1 1/2 cups bell peppers (baby bells are my favorite) diced
  • 1 jalapeno diced
  • 5 large eggs
  • fresh herbs such as chives, sage, basil, or cilantro for garnish
  • shredded cheese for garnish
  • salt and pepper to taste
  • avocado oil


  • In a large skillet (I love using my cast-iron skillet), drizzle avocado oil in the bottom then add in the bell peppers, jalapeno, and onion. Saute until the onions begin to become translucent.
  • Next, add in the cubed hashbrowns. Shredded hashbrowns can be substituted, but I prefer the cubed ones. Toss the ingredients with the onion and peppers, you may need to add in a little more oil. Salt and pepper to taste. Turn the temperature on the stove to medium-low and cover with a lid or foil to cook for 10 minutes. Stir the potatoes, onion, and peppers at the 5-minute mark.
  • After 10 minutes, stir the hash a couple more times (this will be the last time you can stir it). Then create little pockets or wells in the hash for up to 5 eggs. If you are not using a seasoned cast-iron skillet, you may need to add a tiny bit more oil in each pocket before you crack the eggs into them. Once the pockets are ready, crack one egg into each well. Then replace the lid or foil to help the tops of the eggs cook. If you like your eggs sunny-side-up then cook only until the top of the eggs are beginning to turn white and the egg whites are all solidified. If you like your eggs over-hard then cook until the yolks no longer jiggle when you move the pan. For sunny-side-up, this takes approximately 5 minutes, for over-hard yolks add on another 3-4 minutes. Salt and pepper once more (only lightly).
  • Serve immediately with desired garnishes. Personally I love chives, basil, and cheese.


Serving: 1egg+hashbrownsCalories: 532kcalCarbohydrates: 107.7gProtein: 12.6gFat: 4.5gSaturated Fat: 1.4gCholesterol: 164mgSodium: 436mgPotassium: 1510mgFiber: 13.9gSugar: 3.2gCalcium: 32mgIron: 3mg
Keyword breakfast, eggs, potatoes
Tried this recipe?Let us know how it was!

A cast-iron skillet isn’t essential for this recipe, but it definitely adds flavor and, in my opinion, is much more useful than a regular skillet.

Is breakfast for dinner a staple in your house as well? Do you have any go-to recipes that make a frequent appearance in your breakfast rotation? Hope y’all have an amazing week.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.