Vegetable Hash Breakfast Skillet – The Lemon Bowl®

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

Forkful Vegetable Hash Breakfast Pan.

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


  • Potatoes: Fingerling or creamer potatoes are great for this hash. Buttery flavor and creamy texture balance peppers and onions.
  • Onion: I would use a yellow or white onion as it caramelizes to a sweet and mild flavor.
  • Red pepper: The sweetest of the peppers, the red pepper pairs well with onions and potatoes.
  • Garlic Powder: Quickly adds some strong garlic flavor to vegetables.
  • seasoning 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 hash.
  • eggs: An affordable, easy-to-cook protein. My kids like them sunny side up, but you could make scrambled eggs too!
  • Olive oil: Heart-healthy oil to evenly cook and caramelize your veggies.

How to Make Vegetable Hash Breakfast Skillet

Cooked potatoes

Start your veggie hash breakfast skillet by slicing and par-cooking your potatoes.

Cut red peppers

While your potatoes are cooking, dice your red bell pepper and onion.

Sweat onions

Then sauté the onion seasoned with a little salt and olive oil in a pan or cast-iron pan.

Put the peppers in the pan

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

Drizzle the hash with olive oil

Add a little more olive oil if needed.

Put the potatoes in the pan

Then add your boiled potatoes.

Adding garlic powder to hash

Sprinkle with garlic powder and seasoned salt.

Adding cayenne pepper to hash

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

Boil an egg

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

Vegetable Hash Breakfast Skillet

Serve with the egg on top of the hash and garnish with fresh parsley or Parmesan cheese. Enjoy your veggie hash breakfast skillet!


  • make it vegan This dish is already mostly veggie, just skip the egg topper to make this dish vegan!
  • Add more vegetables. To increase your veggie intake, you could mix in some leafy greens like spinach or kale.
  • Add a Mexican flair. Sprinkle in some cumin, add some black beans and top with avocado to give this hash a Mexican twist.

Frequently asked Questions:

What is breakfast hash?

Hash can be any mixture of things as long as it contains potatoes and some type of protein.

Can you freeze homemade hash?

Yes! Hash is very freezer friendly. Store in a freezer-safe, resealable bag, then reheat by tossing in a pan.

How do I store leftover hash?

Store in an airtight container in the refrigerator for 3-4 days.

Vegetable Hash Breakfast Skillet.

More breakfast recipes

Eat it, like it, share it!

Have you tried this recipe and like it? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eats Vegetable Hash Breakfast Skillet.

Whether you actually eat it for breakfast or not, my Vegetable Hash Breakfast Skillet will keep the whole family happy.

Your fork is waiting.

Vegetable Hash Breakfast Skillet

Vegetable Hash Breakfast Pan

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

PREPARATION: 10 minutes

COOK: 15 minutes

IN TOTAL: 25 minutes

Save to Favorite RecipesSaved!

Servings: 4

  • Place quartered potatoes in a shallow, deep pan and cover with cold water. Heat saucepan 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 the onions to the pan and sauté for about 5-6 minutes until translucent. Season with salt and pepper.

  • Add the diced peppers to the pan and continue frying until soft, about 4-5 minutes. Pour in half-cooked potatoes that have been drained and patted dry. Sprinkle with garlic powder, seasoned salt and cayenne pepper. Continue frying until the onions are almost caramelized, the peppers are soft and the potatoes are browned.

  • While the veggies cook, cook four eggs to order. To serve, place the eggs on the vegetable pan and serve family style.

Portion: 1CupCalories: 264kcalCarbohydrates: 27GProtein: 9GFat: 7GSaturated Fatty Acids: 1GPolyunsaturated fat: 0GMonounsaturated fatty acids: 0GTrans fats: 0GCholesterol: 175mgSodium: 644mgPotassium: 111mgFiber: 1GSugar: 2GVitamin A: 1035ieVitamin C: 40mgCalcium: 6mgIron: 0.2mg

Source link