Baked Fish Breakfast Hash (Print)
Flaky baked fish combined with crispy potatoes and veggies for a hearty morning meal.
# Ingredient list:
→ Fish
01 - 2 fillets (approx 10.5 oz total) white fish (such as cod or haddock), skinless and boneless
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 (approx 10.5 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)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange white fish fillets on the prepared baking sheet. Drizzle with 1 tbsp olive oil, then sprinkle with salt, pepper, and smoked paprika. Bake for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
03 - While the 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 brown and almost tender.
04 - Add diced onion and bell pepper to the skillet. Sauté for 5–6 minutes until softened. Stir in garlic and thyme, cooking for 1 minute more until fragrant.
05 - Gently fold in the baby spinach and cook until just wilted.
06 - Flake the baked fish into large chunks and gently stir into the vegetable hash. Season with additional salt and pepper to taste.
07 - Create four small wells in the hash mixture. Crack an egg into each well, cover the skillet with a lid, and cook on low heat for 5–7 minutes until the egg whites are set and yolks reach desired doneness.
08 - Garnish with fresh chopped parsley and serve immediately.
# Expert Tips:
01 -
- It's ready in under an hour and tastes like you spent the morning fussing over it.
- The fish stays delicate and flaky, the potatoes get golden and crispy, and somehow everything tastes better together than it would alone.
- You can pile an egg on top or skip it entirely—it works beautifully either way.
02 -
- Don't skip baking the fish separately—it means the fillets cook at their own pace without getting overcooked while you're frying vegetables, and you get better control over that flaky texture.
- The moment the fish comes out of the oven is not the moment to rush; fold it in gently at the very end so the pieces stay whole and elegant instead of becoming invisible shreds.
03 -
- Prep your vegetables the night before if mornings are chaotic; having everything diced and waiting in containers means you can move through the cooking steps without feeling rushed.
- If your fish fillets are thick, tent them loosely with foil while baking to keep them moist; if they're thin, watch them closely because they can go from perfect to overdone in about 90 seconds.