Spinach Arugula Breakfast Hash

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:

Chicken Sausage & Pepper Hash

Sheet Pan Sweet Potato Hash & Eggs

Egg Free Chicken Apple Hash

Steak & Sweet Potato Breakfast Hash

Spinach & Arugula Breakfast Hash

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