Baked Fish Breakfast Hash

There's something about waking up to the smell of fish baking in the oven that makes you feel like you're taking care of yourself. I stumbled onto this hash one morning when I had leftover cod in the fridge and a craving for something more interesting than scrambled eggs. The combination of crispy potatoes, tender fish, and wilted greens came together so naturally that I've been making it ever since, especially on weekends when I actually have time to cook breakfast right.

My friend Sarah was visiting from out of town, and I made this for her one Saturday morning. She watched the whole process from my kitchen counter, and when I cracked those eggs into the wells and the yolks started to set, she actually said wow out loud. That's when I knew this wasn't just my breakfast hack anymore, it was something worth sharing.

Ingredients

• White fish fillets (cod or haddock): Look for fillets that are roughly the same thickness so they bake evenly. I learned to pat them dry with paper towels first, which keeps them from steaming.
• Potatoes: Medium dice is your friend here, not too small or they'll disappear into mush, not too big or they won't get crispy. I always taste one to make sure it's actually tender before moving on.
• Red bell pepper and yellow onion: The red pepper adds sweetness and color that somehow makes breakfast feel intentional. Yellow onions soften beautifully and mellow out as they cook.
• Baby spinach: It wilts down to almost nothing, so don't be shy with the amount. I add it at the very end so it stays bright green instead of turning drab.
• Olive oil: You need two tablespoons for the vegetables and another for the fish. Good olive oil matters here because it's such a simple dish.
• Garlic and thyme: Garlic is non-negotiable, and thyme adds an earthy note that somehow makes fish taste like breakfast instead of dinner. Fresh thyme is worlds better if you can get it.
• Eggs (optional): If you're adding them, make sure your hash is cooked through first so the eggs don't scramble at the bottom.

Instructions

Get your oven ready and your fish resting:

Preheat to 200°C and line a baking sheet with parchment paper. Pat your fish fillets dry, lay them down, and drizzle with a tablespoon of olive oil. Sprinkle generously with salt, pepper, and smoked paprika if you have it, and get them into the oven.

Start the potatoes while fish cooks:

Heat two tablespoons of olive oil in your largest skillet over medium heat and add the diced potatoes. You'll hear them start to sizzle right away. Stir them every couple of minutes so they brown evenly instead of sticking. After about ten minutes they should be turning golden and feel almost tender when you poke them with a fork.

Build flavor with vegetables:

Add the onion and bell pepper to the skillet and let them soften for about five minutes. The kitchen will smell incredible at this point. Stir in your minced garlic and thyme, cooking just long enough to wake them up, maybe a minute.

Fold in the spinach gently:

Pile in your baby spinach and stir until it's just wilted and mixed through. This takes barely a minute. Taste the hash and add more salt and pepper if it needs it.

Combine fish and vegetables:

Your fish should be opaque and flaking apart by now. Use a fork to break it into large chunks and gently stir it into the hash so you get pieces of fish throughout instead of one chunky mess.

Optional egg finish:

If you're adding eggs, make four little wells in the hash with the back of a spoon. Crack an egg into each one, cover the skillet, and turn the heat down low. The eggs will set in five to seven minutes depending on how runny you like your yolks.

Épingler

I made this for my roommate one morning when she was feeling under the weather, and watching her face change when she took that first bite felt like the smallest, kindest magic. Food doesn't have to be complicated to be nourishing.

Why This Works as Breakfast

Fish for breakfast sounds weird until you actually try it, and then it makes complete sense. You're getting healthy fat, lean protein, and vegetables all before noon. The potatoes add substance so you're not hungry again in two hours, and the whole thing comes together without a bunch of cleanup.

Swaps and Variations That Actually Work

I've made this with salmon instead of white fish and it's richer, warmer somehow. Sweet potatoes work beautifully if you want something sweeter and earthier. Even smoked fish, if you're using it, adds this amazing depth without any extra seasoning needed. The beauty of a hash is that it's forgiving with substitutions as long as your ratios of potato to vegetable to fish stay roughly the same.

How to Make It Your Own

This is one of those recipes that works best when you adapt it to what you actually have on hand. I've thrown in zucchini when I had it, used leeks instead of regular onions, added a pinch of cayenne when I wanted heat. The foundation is strong enough to hold up to experimentation, which is why I keep making it.

• If you don't have fresh thyme, dried thyme is fine, but use less because it's stronger.
• Serve it with hot sauce, Greek yogurt, or a simple green salad if you want something bright alongside it.
• Leftovers are actually better the next morning, reheated gently in a skillet so the potatoes crisp back up.

Épingler

This breakfast hash has become my go-to when I want to feel like I'm feeding myself well without overthinking it. Make it once and I promise it'll become one of those dishes you just know how to do without consulting the recipe.

Questions fréquentes sur la recette

→ Quel type de poisson utiliser pour ce plat ?

Les filets de poisson blanc comme le cabillaud ou l'aiglefin conviennent parfaitement pour leur texture tendre et leur goût doux.

→ Peut-on remplacer les pommes de terre par un autre ingrédient ?

Oui, les patates douces offrent une alternative sucrée et nutritive tout en conservant une texture agréable après cuisson.

→ Comment obtenir des pommes de terre bien croustillantes ?

Les faire revenir dans de l'huile à feu moyen en remuant régulièrement jusqu'à ce qu'elles soient dorées et presque tendres.

→ Le plat peut-il être préparé à l'avance ?

Il est préférable de réaliser ce mélange juste avant de servir pour conserver la fraîcheur des ingrédients et la texture optimale.

→ Quels assaisonnements valorisent ce mélange ?

Le paprika fumé, le thym frais et une touche d'ail relèvent délicatement les saveurs sans masquer la douceur du poisson et des légumes.