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Hash Browns with Bell Peppers and Eggs

When the day calls for a hearty breakfast, give this satisfying dish a try.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
206 calories per serving


> 1 lb red potatoes
> 1 medium red onion
> 1 red bell pepper
> 1/2 tsp paprika
> 1/2 tsp garlic powder
> 1 tsp Italian herb seasoning
> 1 tbsp olive oil
> 4 large eggs


Wash potatoes and cut them (unpeeled) into ½-inch cubes. Peel the onion; slice both onion and pepper into thin strips. Put potatoes, onions, and peppers in a large bowl. Add the paprika, garlic powder, Italian herbs and oil; toss to combine.
Heat a 12-inch skillet over medium-high heat. Add potato mixture, cover, and cook, removing the lid every 2–3 min. to stir. Cook 10–12 min., until potatoes are soft and lightly browned. Reduce heat to medium low.
Using a spatula or spoon, make 4 wells in the potato mixture. Quickly crack an egg into each well. Cover and cook until egg whites are firm and the yolk is still runny, 4–5 min. Sprinkle with salt (in moderation) and pepper.

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