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Skillet filled with hash browns that are topped with ham, a poached egg and avocado slices

Easy Breakfast Hash

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1-2 servings 1x
  • Category: Breakfast
  • Method: stovetop
  • Cuisine: American


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 1/2 cups frozen breakfast potatoes, thawed 
  • 1/4 cup chopped yellow onion 
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped mushroom
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon sea salt 
  • 1 1/2 ounces thinly-sliced black forest ham, chopped 
  • 1/4 cup shredded sharp cheddar cheese
  • 1/2 of an avocado, sliced 
  • 1 tablespoon sliced green onion
  • 12 poached eggs 


  1. 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.  
  2. 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. 
  3. 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 smaller 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