Breakfast Skillet with Potatoes, Zucchini and Mushrooms

Breakfast Skillet with Potatoes, Zucchini and Mushrooms

Kickstart your day with the delicious flavors of these breakfast potatoes elevated with zucchini, mushrooms, spinach, goat cheese, and eggs.

This easy breakfast recipe is a great way to bring so much flavor to your morning, inspired by a popular breakfast skillet from First Watch restaurant.

With its mix of nutritious ingredients and delicious flavors, it's sure to become a top choice among your breakfast potato recipes. The cooking process outlined in my recipe instructions makes it effortless to whip up, even on a lazy morning.


  • 2 potatoes (I prefer Russet or red potatoes for this recipe, cut into cubes)
  • 1 zucchini (small, julienned)
  • 5 mushrooms (baby bella, sliced)
  • 1/2 roasted red bell pepper (chopped)
  • spinach (I used a handful)
  • 2 ounces goat cheese (crumbled)
  • 2 eggs
  • 2 cloves garlic (minced)
  • 2 tablespoons avocado oil
  • salt
  • ground black pepper
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Yield: 2 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes


Store any leftovers of this breakfast hash in an airtight container in the refrigerator for up to 4-5 days.


1. Peel potatoes and cut into cubes.
Potatoes cut into cubes on a cutting board.
Heat a pot of water on high heat and add salt. Once boiling, add the potato cubes and cook for about 6 minutes or until slightly tender. Drain and set aside.
Parboiled potato cubes drained in a pot.
2. While the potatoes are cooking, prepare the veggies. Julienne zucchini, slice mushrooms, chop roasted red bell pepper, mince garlic.
Vegetables prepared for hash: zucchini, mushrooms, roasted red bell pepper and garlic.
3. In a large skillet, heat avocado oil over medium-high heat until hot. Carefully add the parboiled potatoes in an even layer and cook for 3 to 4 minutes, or until golden brown and crispy.
Crispy potato cubes in a skillet.
4. Add the zucchini, mushrooms, and garlic to the skillet. Cook over medium heat, stirring occasionally, for 2 to 3 minutes. Season with a pinch of salt and ground black pepper.
Breakfast potatoes, zucchini, mushrooms and garlic cooking in a skillet.
5. Add the spinach and chopped roasted red bell peppers to the zucchini, mushrooms and potato mixture.
Potatoes, zucchini and mushrooms hash cooking in a skillet.
Using a spatula, create two wells in the center of the hash. Crack an egg into each well. Top the hash with crumbled goat cheese.
Two eggs added to the potatoes, zucchini and mushrooms skillet.
6. Cover the skillet and cook over low heat for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness.
Breakfast Skillet with Potatoes, Zucchini and Mushrooms.

Recipe Video

Shop products and ingredients I recommend for this recipe:

Russet Potatoes

Russet Potatoes
Baby Bella Mushrooms

Baby Bella Mushrooms

Roasted Red Peppers

Roasted Red Peppers

Goat Cheese

Goat Cheese


Avocado Oil

Avocado Oil

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!


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