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Potato Hash and Sunny Side Up Egg Breakfast

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Hash and Sunny Side Up Egg

Ready for a knock your socks off breakfast that is easy to prepare? Even some with basic cooking skills can prepare this potato hash and sunny side up egg breakfast with ease. The secret here is the ever so slightly spicy potatoes, that are layered with shredded cheddar, canadian bacon, and a sunny side up egg.

If you follow my Instagram closely, you may have noticed a trend. I am completely obsessed with sunny side up eggs, and I eat them for breakfast every Saturday. On Saturdays I usually spend the morning at home, cooking and writing. On Sundays, Charles and I usually go out for a leisurely brunch and hang out and run errands.

Potato Hash and Sunny Side Up Egg Breakfast | The Kittchen

Just a quick note on the drink in the picture. My favorite drink is tea with just a bit of lemonade. I made a habit of getting the drink at Starbucks… until I realized how easily I could make the drink at home, saving myself almost $4 each time. I bought a Trenta travel cup from Starbucks, and I brew enough English Breakfast Tea to fill a pitcher on the weekends. I pop that in the fridge, and just add a splash of Simply Lemonade, and then bring the cup to work. It’s a little change that has probably saved me a few hundred dollars over the course of a year.




370 cal


22 g


28 g


16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Potato Hash and Sunny Side Up Egg Breakfast

Yields 2

Crispy potato hash, cheddar cheese, and Canadian bacon topped with a sunny side up egg.

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • 1/2 tablespoon Butter
  • 1/2 tablespoon Olive Oil
  • 1 cup Frozen Potato Hash
  • a dash of Cayenne Pepper
  • a dash of Chili Powder
  • a dash of Ground Dry Mustard
  • a dash of Onion Powder
  • a couple shakes of Salt and Black Pepper
  • 1/4 cup shredded Cheddar (or a cheese of your choosing)
  • 2 slices of Canadian Bacon
  • 2 Eggs


  1. Heat the butter and olive oil in a small skillet over medium heat. Once the butter has melted, add the potatoes. Stir to evenly distribute the butter and olive oil. Then add the cayenne pepper, chili powder, ground dry mustard, and onion powder. A little goes a long way, so start with just a single shake of the spice jar. Then add a couple shakes of salt and black pepper. Stir to evenly distribute. Then using a spatula, press the potatoes down so that they stick together.
  2. After about 2-3 minutes, the potato should be lightly browned and ready to be flipped. Brown the second side of the potatoes, and then reduce the heat to keep warm.
  3. Brown the Canadian bacon in a skillet over medium heat. It will take about 2 minutes per side to brown.
  4. Heating a skillet and melt one teaspoon of butter. Crack 2 eggs into the pan, and cover the pan immediately (use a plate if your pan doesn’t have a lid). Leave the pan covered for 2-3 minutes. The key is to cover the pan long enough for the heat to cook the white – but don’t cover the pan for so long that it cooks the yolk. Remove the lid, and continue cooking the eggs for another minute.
  5. Divide the potatoes between two plates. Then sprinkle the cheddar over. Add a slice of Canadian bacon, put an egg on top, and serve.

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