14 Breakfast Hash and Skillet Recipes That Make Mornings Worth Waking Up For

There is a special kind of happiness in a hot skillet of crispy potatoes, sizzling onions and eggs with golden yolks that run into everything. A breakfast hash started as a thrifty way to use up leftovers, and that is still its magic today. Leftover roast, a few vegetables and some potatoes become a hearty meal in one pan. These recipes go from classic corned beef to sweet potato, Brussels sprouts and mushroom versions. Love a big morning meal? See these classic diner breakfasts too. Grab your skillet..

Cast Iron Breakfast Hash With Crispy Potatoes, Peppers and Runny Eggs

This is the hash that makes the whole house wake up early. Diced potatoes get a head start in the microwave, then crisp up in a hot cast iron pan with onions, colorful bell peppers and a little smoky paprika. Make a few wells, crack in the eggs and let them set until the whites are firm and the yolks are still runny. Be honest: do you like your yolks runny, jammy or cooked hard?

You will need: You will need: 4 medium potatoes (diced), 1 onion, 1 red and 1 green bell pepper, 2 tbsp oil, 1 tbsp butter, 1 tsp smoked paprika, salt, pepper, 4 eggs, chives.

How to make it: 1. Microwave the diced potatoes covered for 5 minutes. 2. Heat oil and butter in a cast iron skillet. 3. Add potatoes in one layer and cook 8 minutes without stirring. 4. Add onion, peppers and paprika and cook 6 more minutes. 5. Make 4 wells, crack in eggs, cover and cook 4 to 5 minutes. 6. Top with chives.

Sweet Potato Breakfast Hash

Sweet potatoes make a hash that is a little sweet, a little smoky and full of color. Paired with bell peppers, onions and a pinch of cumin, they caramelize at the edges in a hot pan. Add black beans for extra protein, or top with a fried egg. It is a cozy fall breakfast that also works for dinner. Quick poll: sweet potato or regular potato hash? A) sweet B) regular C) half and half.

You will need: You will need: 2 large sweet potatoes (diced), 1 red bell pepper, 1 onion, 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, salt, pepper, optional black beans and eggs.

How to make it: 1. Heat oil in a large skillet. 2. Add sweet potatoes, cover and cook 8 minutes. 3. Uncover, add onion, pepper and spices. 4. Cook 8 to 10 minutes, stirring now and then, until crisp. 5. Stir in beans or top with eggs and serve.

Classic Corned Beef Hash

Corned beef hash is the diner classic, and it is famously the best thing to make after St. Patrick’s Day. Diced corned beef and potatoes are pressed into the pan and left alone until a deep brown crust forms. That crust is the whole point, so do not stir too much. Canned corned beef works in a pinch too. Did you eat corned beef hash from a can as a kid?

You will need: You will need: 2 cups cooked corned beef (diced), 3 cups cooked diced potatoes, 1 onion (diced), 2 tbsp butter, 1 tbsp oil, 1 tsp Worcestershire sauce, black pepper, parsley, eggs to serve.

How to make it: 1. Melt butter with oil in a heavy skillet. 2. Cook onion 4 minutes. 3. Add potatoes and corned beef and press down with a spatula. 4. Cook 6 to 8 minutes without stirring until crusty, then flip in sections. 5. Add Worcestershire and pepper and serve with eggs.

Red Flannel Breakfast Hash

This New England classic gets its name from the red color of beets, which looks like a flannel shirt. Diced beets, potatoes and corned beef or bacon are fried together into a crusty, rosy hash. It is a smart way to use leftover boiled dinner vegetables, and the beets add sweetness. Would you try beets for breakfast, or is that too unusual for you?

You will need: You will need: 2 cups cooked beets (diced), 2 cups cooked potatoes (diced), 1 cup diced corned beef or 4 slices bacon, 1 onion, 2 tbsp butter, salt, pepper, parsley.

How to make it: 1. If using bacon, cook it and keep 1 tbsp fat. 2. Melt butter and cook onion until soft. 3. Add potatoes, beets and meat. 4. Press down and cook 8 minutes until crusty. 5. Flip in sections, season and finish with parsley.

Leftover Roast Beef Hash With Fried Eggs

Got leftover pot roast or steak? Turn it into a breakfast hash that might be better than the original meal. Chop the beef, crisp it with potatoes and onions, then finish with a splash of the leftover gravy for extra flavor. Top with fried eggs and a dash of hot sauce. What is your favorite way to use leftovers?

You will need: You will need: 2 cups leftover roast beef or steak (chopped), 3 cups diced potatoes, 1 onion, 2 tbsp oil, 2 tbsp leftover gravy or broth, salt, pepper, 4 eggs, hot sauce.

How to make it: 1. Cook potatoes in oil until golden, about 12 minutes. 2. Add onion and cook 4 minutes. 3. Stir in the beef and gravy and heat through. 4. Fry eggs in a separate pan. 5. Serve the hash topped with eggs and hot sauce.

Veggie Breakfast Hash Bowl

A hash bowl is a great way to eat more vegetables before noon. Roasted potatoes, zucchini, peppers and greens go into a bowl with a fried egg on top, plus a spoon of salsa or pesto. Prep the vegetables the night before and breakfast is ready in ten minutes. It is filling, colorful and light. Do you eat vegetables at breakfast, or save them for later in the day?

You will need: You will need: 2 cups diced potatoes, 1 zucchini, 1 bell pepper, 1 cup kale or spinach, 2 tbsp olive oil, 1 tsp garlic powder, salt, pepper, 2 eggs, salsa or pesto.

How to make it: 1. Roast potatoes at 425F for 15 minutes. 2. Add zucchini and pepper and roast 12 more minutes. 3. Stir in greens to wilt. 4. Fry the eggs. 5. Divide into bowls and top with eggs and salsa.

Crispy Hash Brown Breakfast Plate

Shredded hash browns are the crispiest member of the breakfast hash family. The secret is squeezing out all the water from the grated potatoes before they hit the pan. Serve them with sausages, eggs and avocado for a big weekend plate that feels like a diner trip. Quick poll: hash browns or home fries? A) hash browns B) home fries C) both, always.

You will need: You will need: 3 russet potatoes, 3 tbsp oil or butter, salt, pepper, eggs, breakfast sausages, avocado.

How to make it: 1. Grate the potatoes and squeeze dry in a towel. 2. Season with salt and pepper. 3. Heat oil in a large skillet and spread potatoes thinly. 4. Cook 6 minutes until golden, then flip and cook 5 more. 5. Serve with eggs, sausages and avocado.

Herby Crispy Breakfast Potatoes

Every good breakfast hash starts with crispy potatoes, and these are the ones you will make again and again. Tossing par boiled potatoes in olive oil, garlic, rosemary and paprika gives them a craggy outside and a fluffy inside. Make a big tray and reheat for quick breakfasts all week. What is your favorite potato seasoning?

You will need: You will need: 2 lb baby potatoes (halved), 3 tbsp olive oil, 3 cloves garlic, 1 tbsp fresh rosemary, 1 tsp paprika, salt, pepper.

How to make it: 1. Boil potatoes 7 minutes, then drain and shake to rough up the edges. 2. Toss with oil, garlic, rosemary, paprika, salt and pepper. 3. Spread on a sheet pan. 4. Roast at 425F for 30 to 35 minutes, turning once. 5. Serve hot.

Brussels Sprouts and Bacon Breakfast Hash

Even people who say they hate Brussels sprouts usually love them crispy with bacon. Shaved or halved sprouts get golden in the bacon fat with potatoes and onions, then everything is topped with a sprinkle of cheese. It is a perfect fall breakfast hash for a crowd. Are you a Brussels sprouts fan, or still on the fence?

You will need: You will need: 4 slices bacon, 3 cups Brussels sprouts (halved or shaved), 2 cups diced potatoes, 1 onion, 1/2 cup crumbled feta or parmesan, salt, pepper, eggs.

How to make it: 1. Cook bacon until crisp and set aside. 2. Cook potatoes in the bacon fat for 10 minutes. 3. Add sprouts and onion and cook 8 minutes until browned. 4. Crumble in the bacon and season. 5. Top with cheese and eggs.

Garden Vegetable Hash With Sunny Eggs

When the fridge is full of odds and ends, this is the recipe to make. Zucchini, mushrooms, tomatoes, onions and potatoes come together in one skillet, and sunny side up eggs go right on top. Fresh herbs and a little cheese bring it to life. It is a smart way to cut food waste. What vegetable do you always seem to have left over?

You will need: You will need: 2 cups diced potatoes, 1 zucchini, 1 cup mushrooms, 1 cup cherry tomatoes, 1 onion, 2 tbsp olive oil, salt, pepper, 4 eggs, fresh herbs, grated cheese.

How to make it: 1. Cook potatoes in oil for 10 minutes. 2. Add onion, zucchini and mushrooms and cook 6 minutes. 3. Stir in tomatoes. 4. Crack eggs on top, cover and cook 4 minutes. 5. Finish with herbs and cheese.

Sausage and Potato Breakfast Skillet

Smoky sausage and golden potatoes are a match made in breakfast heaven. Slice up kielbasa or breakfast links and brown them with potatoes, peppers and onions for a hearty one pan meal that feeds a hungry family. It is also great for camping. What is your favorite breakfast meat: sausage, bacon or ham?

You will need: You will need: 12 oz smoked sausage or breakfast links (sliced), 4 potatoes (diced), 1 bell pepper, 1 onion, 2 tbsp oil, 1 tsp garlic powder, salt, pepper, parsley.

How to make it: 1. Brown the sausage in a skillet and set aside. 2. Add oil and potatoes and cook 12 minutes. 3. Add pepper and onion and cook 5 minutes. 4. Return the sausage and season. 5. Top with parsley and serve.

Butternut Squash and Apple Breakfast Hash

This fall breakfast hash tastes like autumn in a pan. Sweet butternut squash, tart apples, onions and sage are browned with a little sausage or kept vegetarian. A drizzle of maple syrup at the end makes it irresistible. It is perfect for a cozy weekend brunch or a holiday morning. Would you put maple syrup on a savory hash?

You will need: You will need: 3 cups butternut squash (diced), 1 apple (diced), 1 onion, 2 tbsp olive oil, 6 fresh sage leaves, 8 oz breakfast sausage (optional), salt, pepper, 1 tbsp maple syrup.

How to make it: 1. Brown sausage if using and set aside. 2. Cook squash in oil, covered, 8 minutes. 3. Add onion, apple and sage and cook 6 minutes. 4. Return the sausage. 5. Drizzle with maple syrup and season.

Mushroom and Spinach Breakfast Hash

Mushrooms bring a deep, savory flavor that makes this meatless hash taste rich and satisfying. Browned mushrooms, garlic and potatoes are finished with spinach and tomatoes, then topped with eggs. It is one of the best breakfast hash ideas for vegetarians. Do you like mushrooms, or pick them out of everything?

You will need: You will need: 8 oz mushrooms (sliced), 2 cups diced potatoes, 2 cloves garlic, 2 cups spinach, 1 cup cherry tomatoes, 2 tbsp butter, salt, pepper, 2 to 4 eggs, thyme.

How to make it: 1. Cook potatoes in butter for 10 minutes. 2. Add mushrooms and cook until browned. 3. Stir in garlic, thyme and tomatoes. 4. Add spinach until wilted. 5. Make wells, crack in eggs, cover and cook until set.

How to Top Any Breakfast Hash With Perfect Skillet Eggs

The final step that pulls every hash together is the egg. For perfect sunny eggs on a hash, make small wells, crack eggs straight in, then cover the pan with a lid so the steam sets the whites while the yolks stay runny. Season with flaky salt and pepper. Which hash from this list will you make this weekend? Tell us in the comments.

You will need: You will need: your cooked hash, 4 eggs, 1 tbsp butter, flaky salt, black pepper, chives.

How to make it: 1. Make 4 small wells in the hot hash. 2. Add a little butter to each well. 3. Crack an egg into each. 4. Cover and cook on medium low 4 to 5 minutes. 5. Season with salt, pepper and chives.