Description
Smashed Potato Breakfast Hash with Egg is the ultimate morning delight! This hearty dish features crispy golden-brown smashed baby potatoes, sautéed red bell peppers, and sweet onions, all topped with perfectly cooked eggs. Each bite offers a satisfying crunch followed by the creamy richness of egg yolk. Ideal for brunch gatherings or a cozy family breakfast, this recipe is simple yet irresistible, making it a must-try for any breakfast lover.
Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp extra virgin olive oil
- 1 red bell pepper (diced)
- 1 medium yellow onion (diced)
- 4 large eggs
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- 1. Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and let cool slightly.
- 2. Preheat oven to 425°F (220°C). Smash each potato on a baking sheet lined with parchment paper until flat.
- 3. Drizzle with olive oil, season with salt and pepper, and bake for 20-25 minutes until golden brown.
- 4. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté diced onion and red bell pepper for 5-7 minutes until softened.
- 5. Create wells in the vegetable mixture and crack an egg into each well. Cover and cook for 4-6 minutes until whites are set but yolks remain runny.
- 6. Serve the crispy smashed potatoes topped with the egg-vegetable mixture, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg