Baked Fish Breakfast Hash

There's something about cooking fish for breakfast that catches people off guard in the best way. I discovered this hash one morning when I had leftover cod in the fridge and realized I could build an entire meal around it—crispy potatoes, sweet peppers, and that flaky fish creating something hearty enough to power through the day. It became the kind of dish I'd make on weekends when I wanted to feel like I was doing something special for myself, even if no one else was around to eat it. Now it's what I reach for when I want breakfast to actually feel substantial.

I made this for my sister on a Sunday morning when she was skeptical that fish belonged anywhere near eggs, and watching her reaction when she took the first bite—that shift from doubt to genuine pleasure—sold me on it completely. She kept saying she didn't expect breakfast to have this much texture and flavor happening at once, and I realized that was exactly the point.

Ingredients

• White fish fillets (cod or haddock): Look for fillets that are roughly the same thickness so they bake evenly; they should be pale and firm when raw, not mushy.
• Potatoes: Medium-sized ones dice into pieces that crisp up beautifully without drying out, and waxy varieties hold their shape better than floury ones.
• Bell pepper and onion: The red and yellow sweetness balances the savory fish and earthy potatoes, and they soften just enough to meld into the hash without disappearing.
• Baby spinach: It wilts in seconds, so add it at the very end to keep it tender and bright green rather than dark and heavy.
• Garlic and thyme: These are your backbone of flavor; fresh thyme leaves are worth seeking out because dried thyme can taste dusty if you're not careful.
• Eggs (optional but encouraged): Creating little wells and cracking eggs into the hot hash is both practical and pretty, and they add richness to every bite.

Instructions

Get the oven ready and prepare your fish:

Preheat to 200°C and line a baking sheet with parchment paper—this keeps the fish from sticking and cleanup is instantly easier. Pat the fish dry, drizzle lightly with olive oil, and season with salt, pepper, and smoked paprika if you want a whisper of smoke flavor.

Bake the fish until it flakes:

Slide the sheet into the oven for 12 to 15 minutes, depending on how thick your fillets are; you'll know it's done when the flesh turns opaque and separates into gentle flakes with a fork.

Start the potatoes while fish bakes:

Heat olive oil in your largest skillet over medium heat and add the diced potatoes; let them get golden and almost tender, stirring every few minutes so they crisp on the edges but don't burn.

Add the aromatics and soften everything:

Toss in the onion and bell pepper, cooking until they lose their raw bite and start to caramelize slightly at the edges, then stir in the garlic and thyme for just a minute until fragrant.

Wilt in the spinach gently:

Fold it in carefully and let it cook for 30 seconds or so; it goes from raw to perfect in an instant, so don't walk away.

Combine the fish with the hash:

Flake the cooled baked fish into generous chunks and stir it through gently so you keep those beautiful large pieces intact rather than breaking them into crumbs. Season everything to taste.

Optional: add eggs for richness:

If you're using them, clear four little wells in the hash with the back of your spoon, crack an egg into each one, cover the skillet, and let it sit on low heat until the whites are set and the yolks are as runny or set as you prefer.

Finish and serve immediately:

Scatter fresh parsley over the top, give everything one more gentle stir, and get it to the table while it's hot.

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This hash became my answer to mornings when I needed something that felt like both comfort and nourishment. There's a quiet satisfaction in knowing that breakfast—usually the meal I rush through—could actually be good enough to savor.

How to Know Your Fish Is Perfect

The fork test is your best friend here: when you poke the thickest part of the fillet, it should flake apart into tender, opaque pieces instead of resisting or looking translucent in the center. Overcooked fish turns tough and dry, undercooked fish has that slightly gelatinous texture that doesn't feel right on your tongue; the happy middle ground is surprisingly easy to hit once you've done it once. The fish will continue cooking slightly after you pull it from the oven, so if anything, err toward pulling it out a minute early.

Ways to Vary This Without Losing the Magic

Salmon gives you richness and a different kind of beauty on the plate, and smoked fish brings a whole personality of its own. Sweet potatoes swap in beautifully if you want something slightly sweeter and earthier, and I've had success using whatever vegetables are in season—zucchini, green beans, mushrooms—as long as you account for cooking times. The core structure holds up to substitutions because the baked fish and crispy potatoes are really where the soul of this dish lives.

Serving Ideas & Final Thoughts

A dollop of Greek yogurt on top if you want creaminess, a drizzle of hot sauce if you want heat, or just fresh lemon squeezed over everything works beautifully. This hash is already balanced and complete, but those additions let you adjust it to match your mood.

• Make sure your skillet is large enough that everything isn't crowded; overcrowding steams rather than crisps.
• You can prep the vegetables the night before, but cook everything fresh the morning you're eating it for the best texture.
• Leftover hash keeps well in the fridge for a day, though the potatoes lose some of their crispness when reheated.

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This is the kind of breakfast that reminds you mornings don't have to be rushed. It's nourishing, it's delicious, and it's genuinely simple to pull together once you know what you're doing.

Frequently asked questions about this recipe

→ What type of fish works best in this dish?

White fish like cod or haddock, skinless and boneless, provide a flaky texture and mild flavor that complement the hash well.

→ Can I use sweet potatoes instead of regular potatoes?

Yes, substituting sweet potatoes adds a natural sweetness and extra nutrients, enhancing the overall flavor.

→ How do I ensure the fish stays moist while baking?

Drizzling the fish with olive oil and seasoning it properly before baking helps retain moisture and develop flavor.

→ What is the purpose of adding spinach to the hash?

Spinach adds vibrant color, freshness, and a boost of nutrients while wilting quickly for a tender texture.

→ How can I add eggs to this dish?

Create four small wells in the hash and crack eggs into them. Cover and cook on low heat until eggs reach your preferred doneness.