A skillet breakfast hash is a hearty meal that is full of delicious flavors from the breakfast staples!
Total Cooking Time: 40 minutes
Breakfast is one of the most important meals of the day, so why not make it rich and hearty?? I’ve always loved potatoes, so a breakfast hash seems to fit right in on my table. And an all in one meal makes life a lot easier – especially when it’s cooked in one pan! And the best part? You can add any toppings you want to a breakfast hash to truly make it your own and make it absolutely delicious for whatever type of breakfast you desire.
For the skillet breakfast hash, you’ll need potatoes and eggs. It’s the core of the dish. I also like to use onions, garlic and cheddar cheese. I think this make about enough for 2 people, if I’m being honest. Or one very hungry person…. Yea, recommended serving sizes is not my area of expertise.
The process for making a skillet hash is straight forward but pretty hands on. At least for me, I couldn’t walk away from the stove because some of the ingredients in the pan would settle and catch. I don’t mind some char flavor, but it is something to be careful of! This recipe does encourage the dicing a prep of all the ingredients before cooking. I thoroughly enjoyed having plates full of cubed foods scattered around the counter.
Once everything is prepped, it’s time to get cooking! The first thing to cook is the onions and garlic. Onions start off translucent so I wanted to get a nice browning on them. This can go very quick if you’re not careful! But the browning of the onions and garlic adds a really great flavor to the Breakfast hash so I definitely think it’s a step worth doing. I like to do this step over a medium to low heat because you don’t want the oil getting too hot in the pan.
Now it’s time to add potatoes! This is going to be where most of the cooking happens and honestly it is very easy to get distracted during the process. Especially if you decided to use a lid to help the cooking process speed up (which is what I did but I don’t think I would recommend it). The cooking process takes about twenty minutes for the potatoes to soften to the right texture without the lid, it takes about fifteen minutes to cook with a lid on. Stirring the potatoes regularly is key to a good breakfast hash! Once the potatoes have reached a tender state, The eggs are cracked on top and the cheese should be added around the edges of the eggs.
You can tell the eggs are cooked when the whites have been fully cooked, the egg yolks can be cooked to your preference. I like having the eggs a little runny, it adds a nice layer of texture to the dish. This can be a little difficult depending on what cheese you use. I used white cheddar which became a bit more transparent than I expected when melted. I think that yellow cheddar would be better for this recipe. And then, it’s time to dig in!!
Cutting an Onion
I recently found a great technique to cutting onions that is fast and doesn’t make my eyes water. Keeping on the hairy part of the onion, cut the onion into slices and sticks without cutting it from the base. Then it’s time to dice the onion from the last angle – which give a nice cubed effect made very simple.
Skillet Breakfast Hash
- 4 Russet Potatoes diced
- 1 Small to Medium Onion diced
- 1 Clove Garlic minced
- 2 Eggs
- ¼ Cup Shredded Cheddar Cheese
- 2 Tbsp Vegetable Oil
- Salt and Pepper to tasta
- Heat up the vegetable oil in a large skillet.
- Reduce the heat to low-medium and cook onions and garlic until gently browned.
- Add diced potatoes, stir occasionally until potatoes are full cooked.
- Salt and Pepper to taste.
- Crack eggs over potato hash, surround eggs with cheese – cook until eggs whites have fully cooked.
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