Egg and Potato Breakfast Hash
ContinentalBreakfastDesi eggsMedium
Crispy diced potatoes, onion and capsicum topped with fried eggs — a hearty breakfast hash that uses up leftover boiled potatoes.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 3 eggs
- 2 medium potatoes, boiled and diced
- 1 medium onion, diced
- 1 capsicum, diced
- 1/2 tsp red chilli flakes
- 1/2 tsp salt
- Black pepper to taste
- 2 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil in a large pan on medium-high heat.
- Add the diced potatoes in a single layer and fry without stirring for 3–4 minutes until crisp underneath.
- Add the onion, capsicum, chilli flakes, salt and pepper. Cook for 6–8 minutes, stirring now and then, until everything is golden.
- Make 3 wells in the hash and crack an egg into each. Cover and cook for 3–4 minutes until the whites are set.
- Garnish with coriander and serve straight from the pan with toast or paratha.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)12 g
Fat (estimate)19 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not crowd the pan or the potatoes will steam instead of crisping. Food safety: cook the eggs until the whites are fully set. Allergens: contains egg. Substitute: use sweet potatoes for a different flavour, or add leftover chicken pieces.