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Vegetable Hash Breakfast Skillet – The Lemon Bowl®

    Vegetable hash breakfast skillet

    This hearty vegetable hash breakfast skillet is packed with peppers, potatoes, and onions then topped with protein-packed eggs cooked-to-order.

    Forkful of vegetable hash breakfast skillet.

    Whether I serve it for breakfast or dinner, a big skillet of vegetable hash is always a family favorite. Versatile, affordable, and ready in under 20 minutes, you really can’t go wrong with this meal-in-a-pan. My vegetable hash breakfast skillet uses onions and peppers, but you can use whatever you have on hand! This dish would work great with shallots, Anaheim peppers, cherry tomatoes, and more. Top with fresh herbs to really up the flavor!


    • Potatoes: Fingerling or creamer potatoes work great for this hash. Buttery flavor and creamy texture balance the peppers and onions.
    • Onions: I would use a yellow or white onion, as they caramelize to a sweet and mild flavor.
    • Red bell pepper: The sweetest of the bell peppers, the red pepper pairs well with the onion and potatoes.
    • Garlic powder: Quickly adds some strong garlic flavor to the veggies.
    • Seasoned salt: Typically a mixture of salt, pepper, paprika, garlic, and onion powder. It’s an easy way to season and add flavor to dishes.
    • Cayenne: Adds a kick of heat and spice to the hash.
    • Eggs: An affordable, easy to cook protein. My kids like them sunny side up, but you could also do scrambled!
    • olive oil: Heart healthy oil to help evenly cook and caramelize your veggies.

    How to Make Vegetable Hash Breakfast Skillet

    Cooked potatoes

    Start your vegetable hash breakfast skillet by chopping and par-boiling your potatoes.

    Cutting red bell pepper

    While your potatoes boil, dice your red pepper and onion.

    Sauteing onions

    Then in a pan or cast-iron skillet, sauté the onion seasoned with a bit of salt and olive oil.

    Adding red pepper to skillet

    After the onion has cooked for a couple minutes, add the red pepper and continue to sauté.

    Drizzling the hash with olive oil

    Add a bit more olive oil as needed.

    Adding potato to skillet

    Then add your par-boiled potatoes.

    Adding garlic powder to hash

    Sprinkle with the garlic powder and seasoned salt.

    Adding cayenne to hash

    Finish with the cayenne, and stir to evenly coat and incorporate seasonings. Continue cooking until potatoes are browned and onions and peppers have caramelized.

    Cooking an egg

    In a separate pan, fry or scramble your eggs to your liking.

    Vegetable hash breakfast skillet

    Serve with the egg placed on top of the hash, and garnish with fresh parsley or parmesan cheese. Enjoy your vegetable hash breakfast skillet!

    Switch It Up!

    • Make it vegan. This dish is already mostly vegetables, just skip the egg topper to make this dish vegan!
    • Add more vegetables. To up the vegetable intake, you could mix in some leafy greens like spinach or kale.
    • Add a Mexican flare. Sprinkle in some cumin, add some black beans, and top with avocado to put a Mexican spin on this hash.

    Frequently Asked Questions:

    What is breakfast hash?

    A hash can be any mixture of things, as long as it includes potatoes and a protein of some kind.

    Can you freeze homemade hash?

    Yes! Hash is very freezer friendly. Store in a freezer safe resealable bag, then reheat by throwing back into a skillet.

    How do I store leftover hash?

    Keep it in the fridge in an airtight container for 3-4 days.

    Vegetable hash breakfast skillet.

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    Liz eating vegetable hash breakfast skillet.

    Whether you actually eat it for breakfast or not, my vegetable hash breakfast skillet will satisfy the whole family.


    Your fork is waiting.

    Vegetable hash breakfast skillet

    Vegetable Hash Breakfast Skillet

    This hearty vegetable hash breakfast skillet is packed with peppers, potatoes, and onions then topped with protein-packed eggs cooked-to-order.

    PREP: 10 mins

    COOK: 15 mins

    TOTAL: 25 mins

    Save to Favorite Recipes Saved!

    Services: 4

    • Place quartered potatoes in a shallow, deep skillet and cover with cold water. Heat pot over high heat and bring water to a boil. Reduce to low and simmer until potatoes are par-cooked, about 3 minutes; strain and set aside.

    • Heat a large, deep skillet over medium high heat and drizzle with olive oil. Add onions to the pan and sauté until translucent, about 5-6 minutes. Sprinkle with salt and pepper to taste.

    • Add diced peppers to the pan and continue sautéing until tender, about 4-5 minutes. For in par-boiled potatoes that have been drained and patted dry. Sprinkle with garlic powder, seasoned salt and cayenne. Continue sautéing until onions are almost caramelized, peppers are tender and potatoes are browned.

    • While the veggies are cooking, cook four eggs to order. To serve, place the eggs on top of the veggie skillet and serve family style.

    Serving: 1cupcalories: 264caloriesCarbohydrates: 27gprotein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 175mgSodium: 644mgPotassium: 111mgfiber: 1gSugar: 2gVitamin A: 1035UIVitamin C: 40mgCalcium: 6mgIron: 0.2mg