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American

Egg and Potato Hash

Potatoes crisp in a skillet, then eggs set on top with paprika and onion. It is breakfast or dinner, and it does not need meat to taste complete.

Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
Easy
Jump to recipe
Crispy potato and egg hash in a cast-iron skillet.

Why you’ll love it

  • Potatoes and eggs are the whole meal.
  • Paprika gives color and a little smoke.
  • One skillet.
  • You can cook the eggs to the yolk you want.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

Rough grocery estimate for the full recipe: about $5–8 at a typical US supermarket. Prices vary by store, region, and season.

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Instructions

  1. 1

    Cook the potatoes and onion in the oil in a large skillet over medium, covered, 8 minutes.

  2. 2

    Uncover, add salt, paprika, and pepper, and cook until the potatoes are browned and tender, about 8 minutes. Stir a few times so they crisp instead of steam.

  3. 3

    Make four wells. Crack in the eggs.

  4. 4

    Cover and cook until the whites are set, about 3 to 4 minutes.

  5. 5

    For firmer yolks, leave the lid on another minute.

  6. 6

    Finish with parsley.

Pro tips

  • Small cubes cook through before the outside burns.
  • If the pan looks dry, add another teaspoon of oil, not water, once you want browning.
  • A lid sets the eggs without flipping.

Easy substitutions

Paprika
Chili powder.
Parsley
Sliced scallions.
Potatoes
Frozen diced potatoes. Start uncovered so they brown.

Storage and reheating

Storage

Refrigerate up to 2 days.

Reheating

Warm in a skillet. The eggs will firm up.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
280
Protein
11 g
Carbs
32 g
Fat
12 g
Fiber
4 g

Budget friendly · Stovetop · Vegetarian, Gluten-Free, Dairy-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients