Baked Fish Breakfast Hash (Print version)

A hearty morning hash with flaky baked fish, crispy potatoes, and fresh vegetables for a nutritious start.

# What you'll need:

→ Fish

01 - 2 fillets (about 10.5 oz) white fish (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 (about 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)

# How to make it:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Place fish fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt, black pepper, and smoked paprika if using. Bake for 12 to 15 minutes until opaque and flaky.
03 - While fish bakes, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and nearly tender.
04 - Add diced onion and red bell pepper to the skillet. Sauté for 5 to 6 minutes until softened.
05 - Stir in minced garlic and thyme; cook for an additional minute.
06 - Gently fold in the baby spinach and cook until just wilted.
07 - Flake the baked fish into large chunks and fold gently into the vegetable hash. Season with salt and pepper as needed.
08 - Create four wells in the hash. Crack one egg into each well, cover, and cook on low heat for 5 to 7 minutes until eggs are set to preference.
09 - Sprinkle chopped fresh parsley over the dish and serve immediately.

# Expert suggestions:

01 -
  • It's one of those dishes that tastes indulgent but actually makes you feel good afterward.
  • The whole thing comes together in under 45 minutes, which is practically a miracle for something this complete.
  • You can throw in whatever vegetables are lonely in your crisper drawer and it just works.
02 -
  • Don't skip patting the fish dry before baking; moisture is the enemy of that flaky texture you're after.
  • Potatoes need actual time to get crispy—rushing this step leaves you with soft, mushy chunks that don't have that satisfying bite.
  • If you're adding eggs, keep the heat low so the bottom doesn't char while the eggs cook; medium-low is the sweet spot.
03 -
  • Use a cast iron skillet if you have one; it retains heat better and gives the potatoes an unbeatable golden crust.
  • Don't feel pressured to use the exact vegetables listed—the formula works with whatever you have on hand as long as the cooking times are similar.

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