RECIPE: Potato Hash For Breakfast Or Brunch | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Potato Hash For Breakfast Or Brunch – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Potato Hash For Breakfast Or Brunch

Hash is a mixture of foods cut into small pieces. Corned beef hash is perhaps the best known recipe, typically made from cubed or shredded corned beef mixed with chopped onions and diced potatoes. If the potatoes are shredded or riced and pan-fried potatoes, they are often called hash browns.

In less affluent households, when there was no money for corned beef, potato hash would suffice. But that doesn’t mean it isn’t delicious.

Here’s a vegetarian potato hash recipe with an optional strip of bacon for those who love their breakfast meat. Yield 4 servings, prep time 10 minutes, ready time 35 minutes, cook time 25 minutes.



  • 4 medium eggs, poached
  • 4 slices lean bacon
  • 2/3 cup cherry tomatoes, halved
  • 7/8 cup packed baby spinach
  • 2/3 cup mushrooms, sliced
  • 1 large onion, sliced (2 cups)
  • 1 1/2 pounds russet potatoes, diced
  • 3 tablespoon grapeseed oil
    Potato hash for breakfast or brunch. Photo courtesy

    1, BOIL the potatoes for 15-20 minutes in salted water until tender; drain and cool slightly. Meanwhile…

    2. HEAT 1 tablespoon oil in a frying pan and fry the onion for 4 minutes. Add the mushrooms and fry for another 3 minutes. Add the spinach and tomatoes and cook for a further 1 minute.

    3. COOK the bacon under a preheated grill for 4-5 minutes.

    3. ROUGHLY MASH the potato and mix into the onion mixture. Season with salt and pepper to taste. Divide the potato hash into 4 rounds.

    4. HEAT the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side. Top with bacon and a poached egg; serve immediately

    VARIATION: If you don’t like mushrooms, tomatos or spinach, substitute diced bell peppers.


    Try this corned beef hash recipe from Delmonico’s in New York City


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