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Breakfast is often heralded as the most important meal of the day, and what better way to start your morning than with a hearty and flavor-packed dish like Maple & Herb Potato Breakfast Hash? This recipe combines the earthy flavors of Yukon Gold potatoes with the sweetness of maple syrup and a medley of herbs, creating a delightful balance that will invigorate your morning routine. Whether you're feeding a family or preparing a special brunch for friends, this dish is not only delicious but also easy to prepare. In this article, we will explore the ingredients, step-by-step instructions, nutritional benefits, and variations of this scrumptious breakfast hash.

Maple & Herb Potato Breakfast Hash

A delicious breakfast hash featuring Yukon Gold potatoes, vegetables, and eggs, drizzled with maple syrup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 4.0 medium Yukon Gold potatoes
  • 1.0 small red onion
  • 1.0 piece bell pepper
  • 2.0 cloves garlic
  • 4.0 tablespoons olive oil
  • 2.0 tablespoons maple syrup
  • 1.0 teaspoon dried thyme
  • 1.0 teaspoon dried rosemary
  • 0.0 to taste salt
  • 0.0 to taste pepper
  • 4.0 large eggs
  • 0.0 to taste fresh parsley or chives

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large pot, bring salted water to a boil. Add the diced Yukon Gold potatoes and cook for about 5-7 minutes until just tender but not falling apart. Drain the potatoes and set aside.
  • In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the red onion and bell pepper. Sauté for 3-4 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
  • Add the boiled potatoes to the skillet with the sautéed onions and peppers. Drizzle with maple syrup, and sprinkle in the dried thyme, rosemary, salt, and pepper. Toss everything together to ensure the potatoes are evenly coated.
  • Spread the potato mixture evenly in the skillet. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, stirring halfway through, until the potatoes are golden and crispy.
  • While the hash is roasting, in a small non-stick frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over-easy, etc.).
  • Once the hash is crispy, remove it from the oven. Top the hash with the fried eggs and garnish with fresh parsley or chives. Serve hot and enjoy!

Notes

Can substitute other herbs as desired.
Keyword breakfast, hash, maple syrup, potatoes