There’s something deeply satisfying about a hearty breakfast that warms not just your stomach but your soul. Remember those lazy weekend mornings when you’d rather linger over your coffee than rush out the door? That’s exactly what Chilli Feta Breakfast Hash embodies—comfort, flavor, and just the right amount of zing. This dish has traveled with me throughout countless brunches and late-morning hangs, making it my go-to for when I want a little kick in my day. So let’s dive into my cherished recipe that will have you and your loved ones flocking to the table, forks in hand!
Why you’ll love this recipe
If you haven’t tried making breakfast hashes before, you’re in for a treat! Imagine tender potatoes, sautéed bell peppers and onions, and that delightful saltiness of crumbled feta cheese all mingling together in one pan—it’s a melody of flavors that sings breakfast happiness. This recipe doesn’t just settle for basic; it hits those comforting notes while adding a splash of Mediterranean flair. The chili flakes elevate the flavors, transforming each bite into a jubilant burst of warmth. Plus, it’s incredibly customizable. Want to get creative? Toss in some spinach or swap feta for goat cheese!
What really sets this dish apart is its simplicity. The prep is minimal, meaning you won’t be stuck in the kitchen for hours. And let’s be honest, there’s nothing quite like pulling a sizzling skillet out of the oven to unveil perfectly baked eggs nestled like little treasures in a sea of colorful goodness. Trust me, on a busy morning or a relaxed weekend, you’ll find this hash is bound to become your new breakfast obsession.
Gather these ingredients
Let’s talk about what brings this dish to life, shall we? Here’s your trusty lineup:
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Potatoes: They’re the backbone of this hash! I usually go for Yukon Gold for their creamy texture and buttery flavor. If you’re feeling fancy, try sweet potatoes for a healthier spin. Just make sure to dice them evenly before boiling; you want them all to cook through evenly.
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Olive oil: Always a staple in my kitchen! The rich flavor of good-quality olive oil adds depth and keeps the ingredients from sticking. Don’t skimp here; this is where a lot of the flavor will come from.
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Chili flakes: Ah, the magic touch! A sprinkle of chili flakes brings a wonderful heat without overpowering the dish. Adjust the quantity based on your heat tolerance—everyone’s palate is unique!
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Feta cheese: Can we even talk about breakfast without feta? Its creaminess shines through, and its tang balances perfectly with the heat. If you’re vegan, you can swap it for a tofu feta!
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Bell peppers: They add a splash of color and a sweet crunch. I usually mix it up with red, yellow, and green for visual contrast, but feel free to use your favorites or whatever you have on hand.
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Onion: Essential for that savory base flavor. You can go with yellow or red onions; both bring their unique sweetness.
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Garlic: Because what’s cooking without garlic? It builds amazing flavor in this dish. Don’t rush chopping it—really let that aroma guide you!
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Eggs: The star of the show, providing proteins to fuel your morning. I usually go with large eggs, but you can easily adjust based on your serving size.
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Salt and pepper: The final touches that elevate the dish! Don’t underestimate the power of seasoning; it’s all about balancing flavors.
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Fresh herbs (optional): A pop of freshness! Finish with parsley or cilantro if you have it. It’s like confetti on your breakfast!
How this recipe comes together
Alright, let’s roll up our sleeves and get cooking. Ready? Here’s how to whip up this delightful breakfast hash:
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Preheat your oven to 400°F (200°C) while you get everything else ready. A hot oven is essential for perfectly cooked eggs!
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Dice the potatoes into bite-sized cubes, then toss them in boiling water. Let them hang out there until they’re tender but not mushy—about 8-10 minutes should do it! Once they’re ready, drain and set aside.
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In a large skillet, heat a generous splash of olive oil over medium heat. Once shimmering, add your chopped onion and bell peppers. Let them sauté, stirring occasionally until softened—about 5-7 minutes. The aroma? Pure bliss!
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Toss in minced garlic and chili flakes, stirring for 30 seconds until fragrant; this is where the magic starts to happen!
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Add your cooked potatoes to the mix and stir it all together, letting them soak up those gorgeous flavors.
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Now, let’s cheese it up! Crumble feta cheese over the sautéed goodness, allowing it to get nice and melty.
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Create small wells in the hash with a spoon—this is where your eggs will go. Crack each egg into a well, being gentle to keep the yolk intact.
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Season with salt and pepper to taste; don’t be shy here!
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Transfer the skillet to the oven and bake for about 10-12 minutes, or until the eggs are just set. Keep an eye on them; you want runny yolks for maximum dipping potential!
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Once done, garnish with fresh herbs if you desire, and serve hot!
How to plate and pair
Now that your hash is ready, it’s time to serve! This breakfast dish is lovely on its own, but don’t hesitate to jazz things up. Pair it with crusty sourdough toast or a light drizzle of hot sauce for a zingy kick.
For a side, consider fresh sliced avocado or some mixed greens lightly dressed with olive oil. If you’re feeling indulgent, a side of crispy bacon or sausage always plays nicely. And don’t forget, a steaming cup of coffee or herbal tea by your side will complete the experience.
Storage and reheating tips
If you find yourself with leftovers (which, let’s be honest, isn’t likely unless you’re feeding a small army), you can store the hash in an airtight container in the fridge for up to 3 days.
To reheat, simply place the hash in a skillet over medium heat until warmed through, cracking a fresh egg to top it before warming for an extra indulgent breakfast experience!
If you’re thinking of freezing, I’d recommend omitting the eggs and storing everything else as a prepped hash. Reheat and then add fresh eggs—a little fresh love goes a long way!
Pro chef tips
Looking to elevate your breakfast game? Here are some extra tips.
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For depth, toast the chili flakes in the oil before adding the veggies. It intensifies their flavor—trust me, it’s pure magic!
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You can also mix in cooked bacon or sausage into the hash for a heartier dish.
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Trying to cut down on carbs? Swap out potatoes for steamed cauliflower for a lighter alternative.
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If you’re pressed for time, consider using frozen diced potatoes. Just pop them in the skillet straight from the freezer!
Creative Twists
While you can’t go wrong with the original, don’t be afraid to get creative.
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Add spinach or kale for a nutritious boost. Toss it in at the last minute before adding the eggs until just wilted.
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Have some leftover roasted veggies? They’d fit right into this hash!
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Spice it up further with some smoked paprika or a dash of za’atar for a Middle-Eastern twist.
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Going dairy-free? Try a nut-based cheese or leave it out entirely; the hash will still sing!
Ingredients
- Potatoes
- Olive oil
- Chili flakes
- Feta cheese
- Bell peppers
- Onion
- Garlic
- Eggs
- Salt
- Pepper
- Fresh herbs (optional)
Step-by-step instructions
- Preheat oven to 400°F (200°C).
- Dice potatoes and boil until tender.
- In a skillet, heat olive oil and sauté onion, bell peppers, and garlic until softened.
- Add chili flakes and cooked potatoes, stirring well.
- Crumble feta cheese over the mixture.
- Create small wells and crack eggs into each one.
- Season with salt and pepper.
- Transfer skillet to the oven and bake until eggs are just set.
- Garnish with fresh herbs if desired and serve hot.
Your questions answered
Can I prep this hash ahead of time? Absolutely! You can boil the potatoes and chop your veggies the night before. Just assemble before baking in the morning.
What if I’m vegan? Swap eggs for a tofu scramble or chickpea flour batter; just adjust cooking time accordingly.
Can I use other cheeses? Yes! Goat cheese or even cheddar would work beautifully.
What’s a good side dish? Fresh fruit or a fruit salad pairs wonderfully with the spicy notes of this hash.
How long will it keep in the fridge? Stored properly, it’ll last about 3 days. Just reheat carefully!
While there’s no wrong way to enjoy this Chilli Feta Breakfast Hash, I can assure you that when you do make it, your kitchen will fill with warmth and savory aromas that invite everyone in. With its vibrant colors and satisfying flavors, it’s not just breakfast; it’s an experience. So go ahead, gather your ingredients, and don’t be shy about experimenting—after all, cooking is all about having fun. I can’t wait to see how your own breakfast hash turns out! Make it yours, and share your experiences or tweaks in the comments. Welcome to the delicious adventure!
Chilli Feta Breakfast Hash
Description
Chilli Feta Breakfast Hash is the perfect hearty breakfast, full of flavor and a touch of heat. Featuring tender potatoes, sautéed peppers, creamy feta, and perfectly baked eggs, it’s everything you need to kickstart your morning.Ingredients
Main Ingredients
Step-by-Step Instructions
Cooking Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). -
Prepare Potatoes
Dice the potatoes into bite-sized cubes and boil until tender, about 8-10 minutes. Drain and set aside. -
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell peppers, sauté for about 5-7 minutes until softened. -
Add Flavors
Add minced garlic and chili flakes, stir for 30 seconds until fragrant. -
Combine Ingredients
Stir in the cooked potatoes, mixing well to combine all flavors. -
Add Cheese
Crumble feta cheese over the mixture and allow it to melt slightly. -
Crack Eggs
Make small wells in the potato mixture and crack an egg into each well. -
Season and Bake
Season with salt and pepper. Bake in the preheated oven for 10-12 minutes until eggs are set to your liking. -
Garnish and Serve
Garnish with fresh herbs if desired and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 186mg62%
- Sodium 600mg25%
- Potassium 700mg20%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 18g36%
- Vitamin A 400 IU
- Vitamin C 60 mg
- Calcium 250 mg
- Iron 3 mg
- Vitamin D 1 IU
- Vitamin E 2 IU
- Vitamin K 3 mcg
- Thiamin 0.3 mg
- Riboflavin 0.5 mg
- Niacin 2 mg
- Vitamin B6 0.4 mg
- Folate 70 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 1 mg
- Phosphorus 250 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 15 mcg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
