rewrite this title Budget-Friendly Skillet Potato And Egg Hash – Penny Pinchin’ Mom

You know that sinking feeling when you realize it’s the end of the month, the grocery budget is stretched thin, and you still need to put filling meals on the table? This Skillet Potato and Egg Hash is exactly what you need when you’re working with pantry staples and a few fresh ingredients. For under $10, you can feed four people a hearty, satisfying meal that works for breakfast, lunch, or dinner.

The potatoes get parboiled first, then crisped up in the skillet until they’re golden and delicious, while the bell peppers and onions add color and flavor without adding much to the cost. You can make it with bacon for extra richness, or skip it entirely and use olive oil for a vegetarian version that’s just as good. Either way, those baked eggs with melted cheese on top make this look and taste restaurant-quality.

When this comes out of the oven, you’ll have a gorgeous one-pan meal with perfectly runny yolks, crispy potatoes, and all those warm spices bringing everything together. The best part is watching everyone dig in and go back for seconds, knowing you didn’t have to spend a fortune to make it happen. Give this one a try the next time you need to stretch your grocery dollars without sacrificing flavor or satisfaction.

Looking for more recipes like this? Check out our 5 Dollar Family Dinners for more budget-friendly meal ideas!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

8 strips raw bacon (optional)
1 lb Yukon gold potatoes, diced into 1/2-inch pieces
1 small yellow onion, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon coarse salt
4 eggs
1/4 cup mozzarella cheese, grated
1/4 cup cheddar cheese, grated
2 tablespoons extra virgin olive oil (if not using bacon)
Fresh cilantro or parsley, roughly chopped
Thinly sliced chives for garnish

Instructions

Bring a large pot of salted water to a boil. Add diced potatoes and parboil for 5 minutes. Drain thoroughly and pat dry with a clean kitchen towel.
Preheat oven to 400°F. If using bacon, place strips in a large (at least 10-inch) oven-safe skillet. Cook over medium-low heat, flipping once, until cooked through but not yet crispy, about 10 minutes. Remove to a paper towel-lined plate and set aside, leaving the bacon grease in the pan. When cool enough to handle, roughly dice. If not using bacon, add olive oil to the skillet.
Increase heat to medium-high. Add the parboiled potatoes, bell peppers, and onion. Cook for 8-10 minutes, stirring frequently, until vegetables are tender and potatoes are golden and crispy at the edges.
Add garlic, cumin, chili powder, paprika, black pepper, and salt. Cook for 1-2 minutes, stirring constantly, until garlic is fragrant.
Using a spoon, create 4 wells in the hash mixture for the eggs. Distribute the cheeses evenly into each well, then crack one egg into each well.
Place skillet in the preheated oven and cook for 8-10 minutes, until egg whites are set but yolks are still runny.
Remove from oven. If using bacon, sprinkle the diced bacon over the top. Garnish with fresh ground black pepper, cilantro or parsley, and chives.

Notes

Cutting potatoes to a consistent 1/2-inch dice ensures even cooking and proper texture.
Parboiling the potatoes guarantees they cook through completely and develop a crispier exterior.
This dish is equally delicious without bacon for a vegetarian option.
For meal prep, prepare everything except the eggs the day before and refrigerate. In the morning, reheat the potato mixture in the skillet, then add eggs and bake for about 11 minutes.
Rainbow or fingerling potatoes work well as substitutes for Yukon gold.