Blueberry Breakfast Hash
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
Enjoy your morning with this easy summer breakfast hash filled with seasonal favorites such as potatoes, banana peppers, and blueberries, all topped with a crispy fried egg.
  • 3 medium red-skinned potatoes, diced small (about 1.5 c)*
  • 2 t extra-virgin olive oil, divided
  • ½ medium yellow onion, diced
  • 2 medium banana peppers, sliced thin
  • ¼ c fresh blueberries
  • ¼ c fresh parsley
  • 1 t salt
  • ½ t ground black pepper
  • 2 eggs
  • salt and pepper to season
  1. Heat 1 t olive oil in a medium to large skillet on medium-high heat. Add the onion and cook 2 minutes. Add the potatoes, season with salt and peppers, and cook until crispy, about 15 minutes if raw and about 5 if pre-cooked.*
  2. Add the banana peppers and blueberries, cook until the blueberries are just about to burst, about 3 minutes. Stir in most of the parsley, reserving some to garnish.
  3. Serve the hash to two plates and add the remaining 1t olive oil to the skillet. Fry the eggs until they are cooked as preferred. Season with additional pinch of salt and pepper if desired.
  4. Top each dish of the hash with the fried egg, garnish with remaining fresh parsley. Serve immediately.
*To reduce cooking time pre-cook the potatoes by microwaving them for 2-3 minutes or using pre-boiled potatoes stored in the fridge until ready to cook. This will reduce the cook time by at least 10 minutes.
Recipe by The Mexitalian at