Potato, Egg, and Avocado Hash


Hold the toast this a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser.

Hands On Time:
25 mins
Total Time:
25 mins


  • ¾ pound new potatoes, cut into ½-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • 2 small red peppers (such as Fresno), thinly sliced

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 bunch scallions, thinly sliced

  • 4 eggs

  • 2 ripe avocados, chopped

  • 2 tablespoons fresh lime juice

  • ½ cup chopped fresh cilantro


  1. Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes.

  2. Heat the oil in the skillet over medium. Add the potatoes, red peppers, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden, 5 minutes. Stir in the scallions.

  3. Make 4 wells in the mixture with the back of a wooden spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes.

  4. Top with the avocados, lime juice, and cilantro.

    Potato, Egg, and Avocado Hash
    Jen Causey

Nutrition Facts (per serving)

369 Calories
27g Fat
27g Carbs
11g Protein
Nutrition Facts
Calories 369
% Daily Value *
Total Fat 27g 35%
Saturated Fat 5g 25%
Cholesterol 186mg 62%
Sodium 819mg 36%
Total Carbohydrate 27g 10%
Total Sugars 4g
Protein 11g
Calcium 67mg 5%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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