Easy Breakfast Hash

This 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 for triple the recipe.

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.

Easy Breakfast Hash

• Author: Kathryn | FoodieGirlChicago
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1-2
• Category: Breakfast

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Description

This breakfast hash uses frozen potatoes and gets topped with ham, avocado and a poached egg for a quick weekend breakfast!  

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Ingredients

• 2 tbsp olive oil 
• 1 1/2 cups frozen breakfast potatoes, thawed 
• 1/4 cup chopped yellow onion 
• 2 tbsp chopped green pepper
• 2 tbsp chopped mushroom
• 1/4 tsp ground pepper
• 1/8 tsp sea salt 
• 1 1/2 oz thin sliced black forest ham, chopped 
• 1/4 cup shredded sharp cheddar cheese
• 1/2 an avocado, sliced 
• 1 tbsp sliced green onion
• 1-2 poached eggs 

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Instructions

1. 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.  
2. 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. 
3. Add the ham, stir and cook for 1 minute.  Sprinkle with cheese and cook until melted, stirring once or twice.  
4. Top with avocado and green onions.  If desired add a poached egg.  Serve immediately.  

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Notes

1. 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. 
2. 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.  

If you are looking for more fun weekend breakfast options check our these Chilaquiles Verde or this Savory Dutch Baby Pancake.

Originally posted November 2014.  Updated September 2017.