Cook and Scale
Veggie Breakfast Hash
4 servings · 45 min total
Golden crispy potatoes, peppers and mushrooms topped with soft-baked eggs. A hearty one-pan brunch that wakes everyone up.
Ingredients
- 600 g potato, diced
- 2 red bell pepper, diced
- 1 onion, chopped
- 2 garlic, minced
- 150 g button mushroom, sliced
- 4 egg
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 pinch chilli flakes
- 20 g fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the potatoes — Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the diced potatoes and cook, stirring occasionally, for 15 minutes until golden and almost tender.
- 2.
Cook the vegetables — Add the onion, red bell peppers, garlic, mushrooms, smoked paprika, and chili flakes. Cook for a further 8 minutes until everything is soft and lightly caramelised. Season with salt and pepper.
- 3.
Poach the eggs — Make four wells in the hash, add the remaining oil, and crack an egg into each. Cover and cook for 7 minutes until the whites are set but the yolks still soft.
- 4.
Garnish and serve — Scatter with parsley and serve straight from the pan.