Photograph of the healthy potato hash and fried egg recipe

Potato hash and fried egg

50 minutes
4 servings
  • Preparation time:
  • Cooking time:
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Bring the diner experience to your table at brunch or for dinner. This would be great with some slices of frizzled ham on the side.
  • Ingredients
  • Method


1 bag (1½-lbs.) thin-skinned red or white potatoes, scrubbed and cut into ½” chunks
1 teaspoon olive oil
1 large onion, chopped
1 red bell pepper, seeded and cut into ¼” pieces
Cooking spray*
4 large eggs
1 Tbsp. chopped parsley or snipped chives
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. Put the potatoes and a pinch of salt in a medium saucepan. Add cold water to just cover and bring to a boil over high heat. Reduce the heat to medium–low, partially cover and simmer until potatoes are tender, 10–12 minutes. Drain. (This can be done the night before.)
  2. Preheat the oven to 425°F.
  3. Put the oil in a 9” cast-iron skillet and heat over medium–high heat, tilting the pan to coat with oil. Add the potatoes, reduce the heat to medium and cook, turning two or three times, about 5 minutes. Add the onion and bell pepper and season to taste with salt and pepper. Cook 5 more minutes, turning frequently.
  4. Place in the oven and bake 10–15 minutes, until the bell pepper is tender and the potatoes are browned in a few places. Remove from oven and set aside.
  5. Spray a large nonstick or ceramic skillet with cooking spray* and place over medium heat. Crack in the eggs and fry until cooked the way you like them. Divide the potato hash among plates and top each one with a fried egg. Grind over a little black pepper and sprinkle with parsley or chives to serve.