Baked Fish Breakfast Hash (Print Version)
A hearty breakfast skillet with baked cod, crispy potatoes, bell peppers, and spinach for a protein-rich morning meal.
# What You'll Need:
→ Fish
01 - 2 skinless white fish fillets (5-6 oz each, cod or haddock)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Vegetables
05 - 2 medium Yukon Gold potatoes, diced (about 10 oz)
06 - 1 small red bell pepper, diced
07 - 1 small yellow onion, diced
08 - 1 cup baby spinach, chopped
09 - 2 tablespoons chives, finely sliced
→ For Serving
10 - 4 large eggs (optional)
11 - Hot sauce or lemon wedges (optional)
# Step-by-Step Guide:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Arrange fish fillets on the prepared tray. Drizzle with olive oil, then season with salt, pepper, and smoked paprika. Bake for 12-15 minutes until fish flakes easily with a fork. Set aside and break into large chunks.
03 - Heat a large nonstick skillet over medium heat with a splash of olive oil. Add diced potatoes and cook, stirring occasionally, for 10-12 minutes until golden and beginning to soften.
04 - Stir in diced onion and bell pepper. Season lightly with salt and pepper. Cook for 6-8 minutes until vegetables are softened and lightly caramelized.
05 - Fold in chopped spinach and cook for 1-2 minutes until just wilted.
06 - Gently incorporate baked fish chunks and sliced chives. Cook for 1-2 minutes to heat through. Adjust seasoning as needed.
07 - Create four wells in the hash and crack an egg into each. Cover skillet and reduce heat to low. Cook for 4-5 minutes until eggs reach desired doneness.
08 - Serve immediately, garnished with additional chives and accompanied by hot sauce or lemon wedges if preferred.
# Expert Suggestions:
01 -
- It turns simple ingredients into a gourmet morning meal that feels sophisticated yet easy.
- The savory mix of crispy potatoes and tender fish provides a satisfying start to the day.
02 -
- Do not overcook the fish initially or it will fall apart completely when you fold it into the hash.
- Keep the heat at medium when cooking the potatoes so they cook through before burning.
03 -
- Leftover hash stores well in the fridge for up to two days and tastes even better reheated.
- If the pan gets too crowded, cook the vegetables in batches to ensure they brown properly.