Baked Fish Breakfast Hash

There was a Sunday morning when I had leftover baked cod in the fridge and half a bag of potatoes looking sad on the counter. I didn't want to repeat the quiet routine of scrambled eggs, so I decided to layer everything into one skillet and see what happened. That first hash turned out golden and warm, with the fish flaking into soft pockets throughout, and I realized I'd stumbled onto something that felt both indulgent and clean at once.

I made this for a friend who'd been running on coffee and convenience store bagels for weeks. Watching her face when she tasted it, when she realized how much nutrition was actually on her plate—that's when I understood this dish is about more than breakfast. It became the recipe I kept coming back to whenever someone needed feeding properly.

Ingredients

• White fish fillets (cod or haddock): They stay gentle and flaky when baked, never tough or dry, and they absorb the savory notes of the vegetables beautifully.
• Potatoes: Dice them small enough that they crisp at the edges but stay creamy inside, and parboil them if you're short on time.
• Bell peppers and onion: These soften into sweet undertones that balance the earthiness of the potatoes and the delicate fish.
• Fresh spinach: Add it at the very end so it stays bright and tender, not turned to mush.
• Garlic and thyme: These two wake up everything else in the pan and tie all the flavors into something cohesive.
• Olive oil: Use good quality oil if you can; it matters in a simple dish like this.
• Eggs (optional): They nestle into the hash and cook gently in the residual heat, creating little pockets of richness if you want them.

Instructions

Get your oven ready and line a baking sheet:

Preheat to 200°C (400°F) and lay down parchment paper so cleanup is easier and the fish doesn't stick.

Bake the fish until just opaque:

Place the fillets on the sheet, drizzle with olive oil, season with salt, pepper, and smoked paprika if you want a hint of smokiness. Bake for 12–15 minutes until it flakes easily with a fork—you're looking for that moment when it's cooked through but still tender.

Start the potatoes while the fish cooks:

Heat olive oil in a large skillet over medium heat and add your diced potatoes. Stir them occasionally for about 10–12 minutes until they're golden at the edges and almost tender; they'll finish cooking with the other vegetables.

Build the hash with vegetables:

Add the diced onion and bell pepper, cooking for 5–6 minutes until softened and sweet. Stir in the minced garlic and thyme for just a minute, letting their fragrance rise up from the pan.

Wilt the spinach gently:

Fold in the baby spinach and let it soften into the warm hash without breaking down completely.

Fold in the flaked fish:

Break the baked fish into large, tender pieces and gently stir it into the hash. Taste and season with more salt and pepper if it needs it.

Optional: top with eggs:

If you want eggs, create four small wells in the hash, crack an egg into each one, cover the skillet, and cook on low heat for 5–7 minutes until the whites are set and the yolks are as runny or firm as you prefer.

Finish and serve:

Scatter fresh parsley over the top and bring it straight to the table while it's still warm.

Save to Pinterest

There's something about eating a meal that tastes carefully made but feels completely relaxed—that's this hash. It proved to me that breakfast doesn't have to choose between nourishing and delicious.

Flavor Combinations That Work

The smoked paprika is subtle but it adds a quiet depth that makes you wonder what you're tasting. If you skip it, you won't miss it, but if you use it, everything tastes a little more intentional. Thyme is the herb that brings it all together, tying the earthiness of potatoes to the delicate fish without shouting.

Making It Your Own

Swap the potatoes for sweet potatoes if you want something slightly sweeter and more colorful. Try salmon or smoked fish if you want deeper flavor and a little more richness. Add whatever vegetables make sense in your kitchen—zucchini, mushrooms, or asparagus all slide in beautifully.

Serving and Storage

This hash tastes best served right away while everything is warm and the textures are still distinct. You can make it ahead and reheat it gently in a skillet with a splash of water to bring back the moisture. It keeps in the refrigerator for about three days, but the potatoes soften a bit when they sit.

• A dollop of Greek yogurt or a splash of hot sauce on the side turns it into something more indulgent.
• Fresh lemon juice squeezed over the top brightens everything and cuts through the richness of the fish.
• Make it dairy-free by leaving off any yogurt and letting the natural flavors of the vegetables and fish shine.

Save to Pinterest

This is the kind of breakfast that makes you feel taken care of, even when you're the one doing the cooking. It's honest food that tastes like both comfort and respect for your body.

Recipe FAQs

→ What type of fish works best for this dish?

White fish fillets like cod or haddock are ideal due to their mild flavor and flaky texture after baking.

→ Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes provide a natural sweetness and additional nutrients, making a great alternative.

→ How do I ensure the potatoes are crispy?

Cook diced potatoes in hot olive oil, stirring occasionally until golden brown and tender before combining with other ingredients.

→ Is it possible to add eggs to the dish?

Absolutely. Create wells in the hash and gently cook eggs until set to your preference for added richness.

→ What herbs complement the flavors here?

Fresh thyme and parsley enhance the dish with aromatic and fresh notes that balance the fish and vegetables.

→ Can I make this dish dairy-free?

Yes, simply omit any optional dairy toppings or sides to maintain a dairy-free option.