Sunday’s are for lazy sleep-ins, time spent with family, and this Sunday Morning Breakfast Hash. There’s something special about brunch together on the weekend and this hash is the perfect way to kick start your day (or perhaps spoil dad on Father’s Day)!
I love spending time all together on the weekends, family time is so special. With Father’s Day just around the corner I’m already planning on what the kids and I are going to cook up for Charles. We are all early risers (it’s a bit insane to be honest – the birds have nothing on us lol) but that doesn’t mean we don’t appreciate a good brunch!
Last summer I rounded up all my favourite Lazy Weekend Brunch Ideas – I love having them all in one place (because well, it’s a LAZY brunch blog, right?)! In keeping with the theme, this hash comes together in one pan and is topped with fresh tomatoes, avocados, and cilantro for the perfect one-pan hearty brunch meal that is totally dad-approved
We use pre-cooked (leftover) potatoes in this hash; you can use baked or boiled potatoes. Using pre-cooked potatoes gives you has browns that are soft on the inside and crispy on the outside. It also means that breakfast comes together just a bit quicker in the morning! While you can cook your potatoes ‘fresh’, I recommend cooking them the night before and leave them in the fridge so that breakfast is even easier in the morning.
This recipe can be flexible to incorporate your favourite ingredients. We loved the addition of chorizo or a vegan chorizo to add some extra flavour! If you want to try this vegan we used a firm tofu and crumbled it in with the red peppers; it makes for a delicious plant-based breakfast. We love to cook the eggs until they are soft (runny yolk) but you can cook them as you like!
Sunday Morning Breakfast Hash
Sunday Morning Breakfast Hash
- 3 tablespoons olive oil
- 3 baked potatoes (cut in ½” pieces)
- 4-8 eggs*
- ¾ cup diced red pepper
- 1 cup finely diced yellow onion
- 1 green onion (sliced)
- 1 avocado (diced)
- 1 small tomato (diced)
- Salt and pepper to taste
Heat a large pan on medium heat. Add the oil.
Add the potatoes and yellow onion, and cook for 5-8 minutes or until potatoes are browned, stirring occasionally.
Add the red pepper and cook, stirring occasionally, for 2 -3 minutes. Season with salt and pepper.
Using the back of a wooden spoon, make 4-8 small nests in the potatoes (make as many nests as you have eggs). Add a drizzle of oil into each nest and crack an egg into each one. Turn heat down to low and cover with a lid until the eggs are cooked to your liking.
Scatter the chopped tomatoes, green onion and avocado to the top, season with salt and pepper and serve immediately.
*you can add as many eggs as you wish, depending on your crew’s appetite!
If you’re looking for more Father’s Day inspiration we put together a Backyard BBQ Fraîche Table last year that is easy to pull off! We completed the table with some adorable necktie napkins that were super easy to pull off. If you’re looking for a DIY gift this Homemade BBQ Sauce is easy and makes for a special gift for dad!