Save to Pinterest This satisfying breakfast skillet combines tender baked white fish with crispy diced potatoes, colorful bell peppers, onions, and fresh spinach. The fish is seasoned with smoked paprika and baked until flaky, then folded into a medley of golden vegetables. Optional eggs can be cracked directly into wells in the hash for added protein. Ready in just 45 minutes, this pescatarian-friendly dish serves four and delivers 22 grams of protein per serving while remaining naturally gluten-free.
I used to think fish was strictly for dinner until a cold morning craving changed my mind. There is something incredibly comforting about the smell of paprika and potatoes filling the kitchen before the sun is fully up. It feels like a secret indulgence that nobody expects in a breakfast bowl. This hash turned a lazy Sunday into a flavor adventure I still crave.
My roommate walked in looking confused when I started baking fish at eight in the morning. I was testing this recipe on a whim and the aroma convinced him to stay for breakfast. We ended up eating straight from the skillet because it looked too good to bother plating. That chaotic, delicious meal became a weekly tradition for us.
Ingredients
- White fish fillets: Use cod or haddock for a mild flavor that soaks up the smoky paprika beautifully.
- Olive oil: A high quality oil helps the fish roast without drying out and keeps the hash luscious.
- Smoked paprika: This is the secret ingredient that gives the dish a savory depth without overwhelming the palate.
- Yukon Gold potatoes: Their creamy texture holds up better than russets and crisps up nicely in the skillet.
- Red bell pepper: It adds a necessary sweetness that balances the savory fish and onions.
- Yellow onion: Dice them small so they caramelize quickly and infuse every bite with flavor.
- Baby spinach: It wilts down fast to add a pop of color and nutrition without being heavy.
- Chives: Fresh herbs make a huge difference here, adding a mild onion bite that ties it all together.
- Eggs: Cooking them directly in the wells creates a runny yolk that acts as a natural sauce.
Instructions
- Preheat the oven:
- Get your oven going to 190°C (375°F) and line a baking tray to save on cleanup later.
- Bake the fish:
- Season the fillets with oil and spices before baking them until they just start to flake apart.
- Crisp the potatoes:
- Sauté the diced potatoes in a hot skillet with oil until they are golden on the edges.
- Soften the vegetables:
- Toss in the onion and bell pepper to soften them and build a flavorful base for the hash.
- Wilt the spinach:
- Stir in the spinach right at the end so it wilts perfectly without becoming soggy.
- Combine everything:
- Fold the flaked fish and chives into the vegetable mixture gently to keep the fish pieces intact.
- Add the eggs:
- If you are adding eggs, create wells and crack them in, then cover the pan to let them steam.
- Serve immediately:
- Bring the whole sizzling skillet to the table and serve it immediately with your favorite hot sauce.
Save to Pinterest I served this to a friend who claimed to hate breakfast fish and watched her skepticism vanish after one bite. She actually scraped the last bits of spinach from the pan and asked for the recipe right there. It was a quiet victory that proved how versatile and comforting a well cooked hash can be. Sharing that meal felt like passing down a family heirloom, even though I had just invented it.
The Magic of Smoked Paprika
Do not underestimate the power of this spice in your morning routine. It adds a savory, bacon like richness without any actual meat, making the vegetables taste much more complex. A little goes a long way, so sprinkle it over the fish and the potatoes for consistent flavor.
Potato Perfection
Getting the potatoes right is the most labor intensive part of this dish, but it is worth the effort. Make sure you dice them into small, even cubes so they all cook at the same speed. Pat them dry with a paper towel before tossing them in the hot oil to ensure they get crispy rather than soggy.
Serving Suggestions
This hash is a complete meal on its own, but a few sides can elevate it to a brunch feast. I love serving it with a simple green salad dressed in vinaigrette to cut through the richness. It pairs wonderfully with toasted gluten free bread for soaking up the egg yolks.
- Add a dollop of sour cream for extra creaminess.
- A squeeze of fresh lemon juice brightens the entire dish.
- Keep the hot sauce close by for those who like heat.
Save to Pinterest I hope this brings a little savory joy to your breakfast table. Enjoy every last bite of this comforting creation.
Recipe Questions & Answers
- → Can I use different types of fish?
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Absolutely. While cod and haddock work beautifully, you can substitute salmon, halibut, tilapia, or even smoked trout for different flavor profiles.
- → How do I store leftovers?
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Store cooled hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of olive oil if needed.
- → Can I make this dairy-free?
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Yes, this dish is naturally dairy-free as written. Simply ensure any optional toppings or sides you choose are also dairy-free.
- → What vegetables work well in this hash?
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Beyond bell peppers and onions, try adding diced zucchini, corn, diced tomatoes, or mushrooms. Sweet potatoes also make an excellent substitution for regular potatoes.
- → Is this suitable for meal prep?
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Yes, you can prepare the components ahead. Bake the fish and cook the vegetables separately, then combine when ready to serve. Add fresh eggs just before eating for best results.
