When I want a quick and easy one pan and veggie heavy breakfast, skillets are my go to. There’s something unbeatable about a breakfast skillet that hits every note: warm, crispy, herby (of course), and just a little bit indulgent. This Veggie Hash Breakfast Skillet does exactly that. It’s the kind of breakfast that looks like effort but comes together with whatever vegetables are in the fridge, a few herbs, and a handful of eggs.
The potatoes are the backbone, roasted until crisp with olive oil and smoked paprika. They pick up those caramelized bits that make breakfast potatoes so satisfying. The red and yellow peppers bring color and sweetness, and the onion and garlic do what they always do best; tie everything together. When you layer sunny-side-up eggs on top and let them set right over the vegetables, it turns from a side dish into a full meal (especially thanks to the added protein and healthy fats!). Fresh dill and parsley take it from cozy to bright. Dill might not be the first herb people think to add to breakfast, but its freshness keeps this skillet from feeling heavy. Parsley adds balance and a little grassy flavor that makes each bite feel clean.
If you’re someone who likes a breakfast that can easily become lunch or another meal, this one’s gonna be ideal for you. The hash reheats beautifully, and you can always top it with a fresh egg or a quick avocado slice later, or even mix up what veggies go in it. It’s meal prep friendly and weekend brunch approved, without much or extra effort.
Veggie Hash Breakfast Skillet
Equipment
- Cast iron skillet
- Spatula
- baking sheet (optional)
Ingredients
- 3 cups baby potatoes diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil or avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika optional
- 4 large eggs
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 425°F (or heat a large skillet on medium-high if cooking fully on the stove). Dice all vegetables into even pieces for even cooking.
- Toss diced potatoes with olive oil, salt, pepper, and smoked paprika. Roast on a baking sheet for 15–20 minutes, or sauté in a cast iron skillet until golden and crispy.
- In the skillet, add onions and peppers with a drizzle of oil. Cook for 5–7 minutes until softened and slightly caramelized. Add garlic and cook for another 30 seconds.
- Add roasted potatoes to the skillet with the vegetables. Toss gently to combine and season to taste.
- Make 4 small wells in the hash and crack an egg into each. Reduce heat to medium-low, cover the skillet, and let eggs cook until whites are set and yolks are still runny (about 4–5 minutes).
- Sprinkle with fresh dill and parsley. Add extra salt and pepper to taste before serving hot straight from the skillet.