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Breakfast Potato Hash with 7-Minute Eggs | The New Baguette

Breakfast Potato Hash for Two

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast, Brunch
  • Cuisine: American


This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and kale. The recipe makes a bit more than 2 servings but we like having the extra since we usually end up snacking on it later while watching Netflix.


  • 1 tablespoon extra virgin olive oil
  • 2 medium yukon gold or butter potatoes, cut into 1-inch-long ¼-inch-thick pieces
  • 1 medium yellow onion, cut into small chunks
  • ½ teaspoon dried rosemary
  • ¼ teaspoon sea salt, plus more to taste
  • 3 medium garlic cloves, roughly chopped
  • 8 ounces button or cremini mushrooms, trimmed and quartered
  • 1 cup grape tomatoes, halved
  • 3 large or 5 small lacinato kale leaves, stemmed and cut into ribbons
  • Freshly ground black pepper, to taste
  • 2 eggs
  • Red pepper flakes, for serving (optional)


  1. Heat the oil in a large nonstick skillet over medium-low heat. Add the potatoes, onion, rosemary, and salt and toss to coat. Cover and cook until the potatoes can be pierced with a fork, tossing occasionally, about 10 minutes.
  2. Add the garlic and mushrooms and raise the heat to medium-high. Cook uncovered until the vegetables are nicely browned, tossing occasionally, 5 to 7 minutes more.
  3. Add the tomatoes and cook until they soften and release some of their juices, tossing occasionally, about 2 minutes. Lastly, stir in the kale and cook just until it wilts, about 1 minute. Turn the heat off and season to taste with salt and pepper.
  4. To cook the eggs, bring a small pot of water to a boil and reduce the heat to medium-low. Using a slotted spoon, gently lower the eggs into the water, cover the pot with a lid, and set a timer for 7 minutes. Immediately drain and run the eggs under cold water until completely cooled, about 15 seconds. Peel the eggs and halve them lengthwise. Season with salt and pepper.
  5. To serve, divide the hash among 2 plates and serve with the eggs.


  • Serving Size: 1 serving
  • Calories: 350
  • Fiber: 8.3 g
  • Protein: 13.8 g

Keywords: potato, mushrooms, kale, hash, breakfast, brunch

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