Potato Hash

  • prep time5 min
  • total time 30 min
  • serves 4

Russet and sweet potatoes mixed with red bell peppers, yellow squash, onion and zucchini make up this tasty hash you can make for breakfast, brunch or even a side.

27 Ratings
Directions for: Potato Hash


1 russet potato, scrubbed

1 sweet potato, scrubbed

3 Tbsp salted butter

1 cup red bell peppers, chopped

1 cup yellow squash, chopped

1 cup zucchini, chopped

½ red onion, chopped

Salt and freshly ground black pepper

4 large eggs


1. Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.

2. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.

3. In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.

4. Serve up the hash with a fried egg on top of each portion.

See more: Vegetables, Breakfast, Dinner, Brunch, Eggs/Dairy, Potatoes, Side


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