Spring Vegetable Hash with Ham and Eggs
A vibrant one-pan breakfast featuring crispy potatoes, fresh spring vegetables, and diced ham topped with perfectly baked eggs. The combination of asparagus, carrots, and bell peppers creates a colorful medley, while fresh basil, lemon zest, and parmesan add bright finishing touches. This hearty skillet meal works beautifully for weekend brunch, holiday mornings, or casual dinner gatherings. The cast iron presentation keeps everything warm at the table, making it ideal for feeding a crowd.
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 russet potatoes, large diced
- 1 yellow onion, peeled and small diced
- 3 carrots, peeled and thinly sliced
- ½ bunch asparagus, thinly sliced
- 1 red bell pepper, seeded and small diced
- 2 garlic cloves, finely minced
- 2 cups ham, large diced
- 7 large cage free eggs
- 2 Tbsp green onions, sliced
- 1 Tbsp fresh basil, minced
- ¼ cups grated parmesan cheese
- lemon, zest of 1
- ½ tsp crushed red pepper flakes
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F
- 2
Heat olive oil in large cast iron skillet over medium-high heat
- 3
Sauté potatoes and onions until lightly browned
- 4
Add carrots, asparagus and peppers and sauté
- 5
Stir in garlic and ham and cook
- 6
Season with salt and pepper
- 7
Make wells in hash and crack one egg into each well
- 8
Bake in oven
- 9
Season eggs with salt and sprinkle with green onions, basil, cheese, lemon zest and pepper flakes
Tips
Use a well-seasoned cast iron skillet for the best browning and heat retention.
Cut vegetables uniformly for even cooking, keeping potatoes slightly larger since they take longest.
Create deep wells in the hash to prevent eggs from running together during baking.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in skillet or oven until warmed through.
Prep vegetables up to 1 day ahead. Store covered in refrigerator.
Serve immediately while eggs are still warm and runny.
Common Mistakes
Don't overcrowd the skillet to avoid steaming vegetables instead of browning them.
Make wells deep enough to prevent eggs from spreading into hash during baking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use sweet potatoes instead of russet?
Yes, sweet potatoes work well but may cook faster. Cut them smaller and watch timing carefully to prevent overcooking.
What if I don't have a cast iron skillet?
Use any oven-safe skillet. Preheat it before adding oil for better browning and heat retention during baking.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently in skillet or oven until warmed through completely.