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Scrambles & egg dishes

Crispy potato & capsicum hash with fried eggs

Golden, crispy potato cubes pan-fried with onion, capsicum, smoked paprika and spinach, topped with fried eggs — a hearty weekend breakfast in one pan.

  • 35 min · 10 min hands-on
  • Serves 2
  • Large non-stick frying pan with lid, saucepan, colander
  • Contains egg
  • Vegetarian
  • Complete meal
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Crispy potato & capsicum hash with fried eggs · Per serving (1 of 2)

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One serve gives you

Daily needs: Female 31–50
  • Protein 21 g · 22%
  • Carbs 34 g · 35%
  • Fat 19 g · 43%
  • Fibre 8 g

Highest in this recipe

  • Vitamin C 230 mg512% of RDI
  • Vitamin D 5.8 µg116% of AI (Adequate Intake)
  • Vitamin E 7.8 mg112% of AI (Adequate Intake)
  • B7 18 µg72% of AI (Adequate Intake), partial ingredient data
  • Folate (DFE) 281 µg70% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 2 servings. Per-serve nutrition stays the same.

  • 500 g
  • 20 g
  • 100 g
  • 150 g
  • 5 g
  • 2 g
  • 1 g
  • 0.5 g
  • 60 g
  • 200 g
  • 5 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 35 min
  1. Put the potato cubes in a saucepan of cold water, bring to the boil and simmer for 5 minutes until just tender at the edges. Drain well and leave to steam dry in the colander for 5 minutes.
  2. Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the potatoes in a single layer and cook for 5 minutes without stirring until golden underneath, then turn and cook for another 5 minutes.
  3. Add the onion and capsicum and cook for 5 minutes, turning occasionally, until softened. Stir in the garlic, smoked paprika, iodised salt and pepper for 30 seconds, then the spinach until just wilted.
  4. Make four hollows in the hash and crack an egg into each. Reduce the heat to medium-low, cover and cook for 4–6 minutes until the whites are completely set and the yolks are cooked to your liking; cook yolks firm for anyone pregnant, very young, elderly or unwell.
  5. Scatter with parsley and serve straight from the pan, two eggs per person.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 21 g · 22%
  • Carbs 34 g · 35%
  • Fat 19 g · 43%
  • Fibre 8 g

Highest in this recipe

  • Vitamin C 230 mg512% of RDI
  • Vitamin D 5.8 µg116% of AI (Adequate Intake)
  • Vitamin E 7.8 mg112% of AI (Adequate Intake)
  • B7 18 µg72% of AI (Adequate Intake), partial ingredient data
  • Folate (DFE) 281 µg70% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Desiree potatoes, peeled and cut into 2 cm cubes: Whole-recipe edible weight.
  • Olive oil: Whole-recipe edible weight.
  • Brown onion, diced: Whole-recipe edible weight.
  • Red capsicum, diced: Whole-recipe edible weight.
  • Garlic, crushed: Whole-recipe edible weight.
  • Smoked paprika: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Ground black pepper: Whole-recipe edible weight.
  • Baby spinach: Whole-recipe edible weight.
  • Eggs, 4 × about 50 g without shell: Whole-recipe edible weight.
  • Flat-leaf parsley, chopped: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Desiree potatoes, peeled and cut into 2 cm cubes: Potato, desiree, peeled, raw
  • Olive oil: Oil, olive
  • Brown onion, diced: Onion, mature, brown skinned, peeled, raw
  • Red capsicum, diced: Capsicum, red, fresh, raw
  • Garlic, crushed: Garlic, peeled, fresh, raw
  • Smoked paprika: Paprika, dry powder
  • Iodised salt: Salt, table, iodised
  • Ground black pepper: Pepper, black, ground
  • Baby spinach: Spinach, baby, fresh, raw
  • Eggs, 4 × about 50 g without shell: Egg, chicken, whole, raw
  • Flat-leaf parsley, chopped: Parsley, continental, fresh, raw

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