This easy breakfast hash uses frozen potatoes and gets topped with ham, avocado and a poached egg for a quick weekend breakfast!
Brunch is one of my favorite meals so on weekends I like to have a little fun and get creative! This easy breakfast hash is a great fall/winter dish and in a pinch can even serve as a quick stand-in for dinner. While I’m all about non-processed foods and fresh ingredients, for something like this, where a lot of other flavors are involved, and you want to pull together a quick, filling breakfast, I find it easier to use frozen shredded potatoes. You don’t have to worry about making sure you get all the water out and I always keep a bag of them in my freezer so I can make this anytime!
I know it’s not always easy to find recipes that are designed to make smaller quantities, so this blog is mostly focused on providing options that are designed to serve 1 or 2 people. This recipe will serve 1 person as a rather large portion. If you add the poached egg it will easily serve two people, unless one of you is really, really hungry! If want to serve a larger group, just use a 12″ pan and double or triple the recipe.
How to make breakfast hash
To make the recipe as written you’ll want to use an 8-inch non-stick pan. If you’re planning to add the eggs, you may also want an egg poacher. I like to use the individual egg poachers, as they are easy to store and they make it easy to make only one egg at a time when I’m just cooking for myself. I also don’t make poached eggs super often, so I find these more practical to store and clean than a traditional poaching pan. You can also just use the “traditional” method and put the eggs into a pan of low boiling water. This is easier for clean up, however, sometimes the eggs form funny shapes – but still taste the same!
additional notes from the kitchen
- Since I’m using frozen potatoes I buy high quality, organic potatoes like Alexia organic shredded potatoes. This helps ensure the quality of what you are cooking!
- When I’m chopping things like onions and peppers, I typically chop more than the recipe calls for and store them in an airtight container for later use. This means you’ll always have them ready to throw in a quick stir fry, salad or quesadilla.
This breakfast hash uses frozen potatoes and gets topped with ham, avocado and a poached egg for a quick weekend breakfast!
- 2 tablespoons olive oil
- 1 ½ cups frozen breakfast potatoes, thawed
- ¼ cup chopped yellow onion
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped mushroom
- ¼ teaspoon ground pepper
- ⅛ teaspoon sea salt
- 1 ½ ounces thinly-sliced black forest ham, chopped
- ¼ cup shredded sharp cheddar cheese
- ½ of an avocado, sliced
- 1 tablespoon sliced green onion
- 1–2 poached eggs
- Saute the veggies. Heat 1 tbsp oil in a medium skillet over medium high heat. Sauté onion and green peppers for 1 minute. Add mushrooms and sauté for an additional minute.
- Cook the potatoes. Add potatoes, salt and pepper. Stir the mixture once, then spread to fill the pan. Reduce heat to just above medium and let the potatoes cook for 5-6 minutes until they begin to brown. Stir the mixture and add the additional tablespoon of oil. Flatten again and cook for an additional 4-5 minutes, until the desired doneness is reached.
- Finish the hash. Add the ham, stir and cook for 1 minute. Sprinkle with cheese and cook until melted, stirring once or twice. Top with avocado and green onions. If desired add a poached egg. Serve immediately.
- This recipe makes either one large serving or two small servings. If adding an egg I’d generally say it’s enough for two people.
- If you are planning to add the poached eggs, start cooking them before you start the has to ensure they are done at the same time.
Keywords: weekday breakfast, weekend breakfast
Originally posted November 2014. Updated September 2017.