Baked Fish Breakfast Hash (Printable)

A satisfying morning skillet combining flaky baked fish, crispy potatoes, and sautéed vegetables in one hearty dish.

# What You Need:

→ Fish

01 - 2 skinless white fish fillets (5 oz each), such as cod or haddock
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
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 (about 3.5 oz)
09 - 2 tablespoons chives, finely sliced

→ For Serving

10 - 4 large eggs (optional)
11 - Hot sauce or lemon wedges (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - Place fish fillets on prepared tray. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika. Bake for 12-15 minutes until fish flakes easily with a fork. Set aside and gently break into large chunks.
03 - While fish bakes, heat a large nonstick skillet over medium heat. Add olive oil, then add diced potatoes. Cook stirring occasionally for 10-12 minutes until golden and starting to soften.
04 - Add onion and bell pepper to skillet, season lightly with salt and pepper. Cook for 6-8 minutes until vegetables are soft and lightly caramelized.
05 - Stir in chopped spinach and cook for 1-2 minutes until wilted.
06 - Gently fold in baked fish and chives. Cook for 1-2 minutes to warm through. Taste and adjust seasoning.
07 - Make four wells in hash and crack an egg into each. Cover skillet and cook over low heat for 4-5 minutes until eggs are set to liking.
08 - Serve immediately, garnished with extra chives and hot sauce or lemon wedges if desired.

# Expert Suggestions:

01 -
  • The smoked paprika and gentle flake of fish create this incredible depth that regular breakfast hash just doesnt have
  • It comes together in under an hour but tastes like something you labored over on a Sunday morning
  • The optional eggs turn it from a simple skillet meal into something that feels like brunch at your favorite coastal spot
02 -
  • Dont stir the fish too vigorously when you fold it in or it will disappear into the potatoes and you'll lose those distinct flaky bites
  • If you're adding eggs, make sure your wells are deep enough that the eggs sit in the hash rather than on top of it
  • The fish continues cooking when you fold it into the hot skillet, so take it out of the oven when it's just barely done
03 -
  • Dry your fish fillets with paper towels before seasoning them so the paprika and oil actually stick instead of sliding right off
  • Let the potatoes develop a golden crust on one side before stirring them, that's where all the flavor lives

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