Baked Fish Breakfast Hash (Printable View)
Flaky baked fish combined with crispy potatoes and fresh vegetables for a flavorful morning meal.
# What You’ll Need:
→ Fish
01 - 2 skinless, boneless white fish fillets (about 10.6 oz total)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika (optional)
→ Vegetables
06 - 2 medium potatoes, peeled and diced (about 10.6 oz)
07 - 1 small red bell pepper, diced
08 - 1 small yellow onion, diced
09 - 1 cup baby spinach, roughly chopped
→ Other
10 - 2 tbsp olive oil (for frying)
11 - 2 cloves garlic, minced
12 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
13 - 4 large eggs (optional, for topping)
14 - Salt and pepper, to taste
15 - Fresh parsley, chopped (for garnish)
# Cooking Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place fish fillets on the sheet, drizzle with 1 tbsp olive oil, and season with salt, pepper, and smoked paprika if using. Bake for 12–15 minutes until fish is opaque and flakes easily.
02 - While fish bakes, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10–12 minutes until golden and nearly tender.
03 - Add diced onion and red bell pepper to the skillet. Sauté for 5–6 minutes until softened, then stir in minced garlic and thyme, cooking for one more minute.
04 - Fold in the baby spinach and cook until just wilted. Flake the baked fish into large chunks and gently fold into the hash. Adjust seasoning with salt and pepper as needed.
05 - If desired, create four wells in the hash. Crack one egg into each well, cover the skillet, and cook on low heat for 5–7 minutes until eggs reach preferred doneness.
06 - Sprinkle chopped fresh parsley over the hash and serve immediately.
# Expert Tips:
01 -
- It comes together in less than 45 minutes and tastes like you spent all morning in the kitchen.
- The fish adds protein without making breakfast feel heavy, and you can skip the eggs entirely if that's your style.
- It's naturally gluten-free and adapts beautifully to whatever vegetables are lingering in your crisper drawer.
02 -
- Don't overcook the fish before it goes into the hash; it will cook a little more as it sits in the warm vegetables, and you want it to stay tender and flaky, not dry.
- The secret is getting the potatoes golden before you add the other vegetables, so they develop flavor and texture instead of just steaming.
03 -
- If you're short on time, dice your potatoes smaller and they'll cook faster without sacrificing that golden crust.
- Keep the eggs separate and cook them gently in the wells—they'll stay creamy and won't break up into the hash.