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Spinach Arugula Breakfast Hash is a hearty way to start your day with crispy golden potatoes, plenty of greens, garlic, & fried eggs.
Update: This recipe was originally published in 2017 and has been republished with all new photos.
I am a big advocate for breakfast. How anyone survives from dinner to lunch without a meal in between I’ll never know.
I go to bed thinking about my next meal and wake up ready for it. Also coffee. Mostly coffee.
But back to breakfast.
My favorite morning meal is usually a hash. I love it because it’s easy, filling, and there are no less than 1,001 ways to make it different.
This gorgeous skillet of tastiness is ready in less than 20 minutes. Our mornings tend to be crazy and that time is precious. A satisfying breakfast that I can whip up quickly is always good news for me!
This hash in particular is packed with greens. We need those, friends.
Did I mention it has crispy potatoes and garlic in it. Need I say more?
Enjoy my Spinach Arugula Breakfast Hash for breakfast, lunch, or dinner (because why the heck not).
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive oil
- Potatoes
- Onion
- Spinach and arugula mix
- Eggs
- A few simple seasonings
Sauté the potatoes and onion in olive oil. The goal here is to get a gorgeous golden color on those potatoes so they have just a little crispiness to them.
Once the potatoes have browned, stir in the spinach, arugula, and garlic.
Finally it’s time to create a little room for the eggs, crack them in there, cover, and let it all cook until they’re just how you like them. I like firm whites with runny yolks but you can cook your eggs for less or more time until you’ve hit that sweet spot.
What potatoes are best in a hash?
I love and use all types of potatoes so feel free to use what you have. I prefer yellow or gold (you can tell by the color in the photos) because I enjoy their naturally buttery flavor.
Can you add a protein to this hash?
Adding sausage to a hash is always a good idea! I’d recommend using a fully cooked dinner sausage (like Applegate’s Chicken Apple or Sweet Italian Sausage). Just slice it into half circles and add it to the skillet when your potatoes are about halfway done.
Tips for perfect potatoes
- Dice your potatoes so they’re 1/2-inch or 3/4-inch. The larger your potatoes pieces the longer they’ll need to cook so don’t go too big.
- Make sure you cut those potatoes all the same size. If some chunks are large they’ll cook more slowly while your smaller pieces get overdone.
- Use a large enough skillet so that your potatoes don’t overcrowd the pan. You want as many potatoes as possible to touch the bottom surface of the skillet. I always use a 12″ nonstick skillet when I make a hash.
- Don’t flip your potatoes too frequently. You want the potatoes touching the bottom of the pan to have time to brown.
- But do flip those potatoes. While you can move the potatoes around too much, you can also move them around too little. Stir occasionally so that all the potatoes have a chance to rest on the bottom for browning.
- Don’t be afraid of a higher heat. I cook my skillet potatoes on medium-high heat. This temp is plenty high to brown my potatoes and get them tender fairly quickly. If you’re cooking on medium or medium-low you’ll find that your potatoes take a mighty long time to cook and they won’t brown.
More recipes like this:
Sheet Pan Sweet Potato Hash & Eggs
Steak & Sweet Potato Breakfast Hash
Spinach & Arugula Breakfast Hash
Spinach Arugula Breakfast Hash
Ingredients
Potatoes
- 2 tbsp olive oil
- 4 cups diced potatoes, You can use any potato variety you like. I prefer gold or yellow.
- 1/2 white or yellow onion, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
Eggs + Spinach + Arugula
- 2 cups mix of spinach & arugula, Can use just spinach if you prefer.
- 2 tsp garlic, minced
- 4 eggs
- salt & pepper to taste
Instructions
- Add the oil plus diced potatoes and onions to a large skillet. (I use a 12" skillet to accommodate everything.) Season with salt and pepper. Sauté on medium high heat, stirring occasionally, until sides of potatoes have browned and onions are tender. This can take up to 10 minutes depending on your stove and the size of your potatoes. Don't move to the next step if your potatoes are still too firm.
- Once your potatoes have browned and softened, reduce heat to medium. Stir in your spinach, arugula, and minced garlic. Sauté until spinach and arugula leaves are wilted, about 1 to 2 minutes.
- Use a spatula to create 4 holes in your hash. Crack one egg in each hole. Add salt and pepper to the tops of the eggs. Cover and reduce heat to medium. Cook until eggs are how you like them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks soooo delicious…I’m doing Whole 30/Paleo right now so this will be in my belly soon!
I LOVE WHOLE 30! Hope you try it, Aly!
Oh that meal looks so good! What a great idea for breakfast x
Thanks, Donna! It tastes yummy!!
OH YESSS I’m so glad you posted the recipe to go along with the picture you posted to Instagram!!!!! I’m always looking for good breakfast options. My go to is toast & sunny side up eggs (is there any lazier type of eggs? I THINK NOT.)
Julie, you’ll love this! I have currently had it (or a similar version depending on what’s in the fridge) for 8 days in a row. 😉
Delicious! Topped it with a little roasted red pepper sauce, and it was perfect.
I rarely leave comments for recipes that I try because they are sometimes unremarkable (usually through fault of my own!). But this one was AMAZING! Simple and delicious!! Not to mention nutritious.
It will definitely be my go to for weekend breakfast or brunches! Thank you for sharing it! 🙂
This is delicious! I made it today for just myself because I had a lot of arugula from my coworker’s garden. I love how it got perfectly crispy. Great healthy, quick, and easy breakfast. Thanks for the recipe.