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There’s something magical about Sunday mornings—the slower pace, the anticipation of a hearty breakfast, and the joy of gathering with loved ones.

It is the only day of the week my fiance and I both have off.

So I like to cook for us on Sunday mornings.

For me, this Chili-Infused Egg, Mushroom, and Spinach Hash has become a family favourite.

It’s hearty, flavorful, and just spicy enough to wake everyone up without being overpowering.

Plus, it’s a one-skillet dish, which means less cleanup and more time to enjoy with family.

Here’s the recipe card without the instruction titles: Spicy Chili Oil Potato Hash with Eggs

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Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Ingredients

4 medium potatoes diced
8 large eggs
8 oz mushrooms sliced
4 cups fresh spinach
1 medium onion diced
3 cloves garlic minced
2 tbsp olive oil
2 tbsp butter
2 –3 tbsp chili oil adjust to taste
Salt and pepper to taste
Optional: 1/4 cup grated cheese cheddar or Parmesan

Instructions

Heat 1 tbsp olive oil and 1 tbsp chili oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden brown and crispy. Remove from the skillet and set aside.
In the same skillet, melt 1 tbsp butter and add another tbsp of chili oil. Add the diced onion and cook for 3–4 minutes until softened.
Add the sliced mushrooms and minced garlic to the skillet. Cook for 5–6 minutes until the mushrooms are golden brown. Toss in the fresh spinach and cook until wilted, about 2–3 minutes.
Return the crispy potatoes to the skillet and mix them with the vegetables. Season with salt and pepper to taste.
Use a spoon to create four wells in the hash mixture. Crack two eggs into each well. Cover the skillet and cook for 5–6 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook for an additional 1–2 minutes.
When the eggs are nearly set, drizzle the remaining chili oil over the entire dish. If using cheese, sprinkle it over the hash during the last minute of cooking.
Divide the hash into four portions and serve hot. For extra spice lovers, serve with additional chili oil on the side.

Grocery List

Produce

4 medium potatoes
8 oz mushrooms
4 cups fresh spinach
1 medium onion
3 cloves garlic

Dairy

2 tbsp butter
Optional: 1/4 cup grated cheese (cheddar or Parmesan)

Pantry

8 large eggs
2 tbsp olive oil
2–3 tbsp chili oil (adjust to taste)
Salt and pepper

A Family Favorite for Lazy Sundays

One morning, in an attempt to spice things up (literally), I added chili oil to our usual breakfast hash.

My family loved the extra kick, and it became an instant favourite. Now, it’s the dish my fiancé requests whenever we host a Sunday brunch. He says it reminds him of the warmth and love that Sunday mornings bring.

What I love most about this recipe is how adaptable it is.

Some Sundays, I add a handful of chopped bell peppers or sprinkle in smoked paprika. Other times, I swap the cheese for crumbled feta or goat cheese.

No matter how you tweak it, the base remains comforting and delicious.

Why This Recipe is Perfect for Families

This hash is a dish that invites togetherness. The prep is simple enough for kids to join in, and the customizable spice level makes it a crowd-pleaser for all ages.

Serve it with warm bread or fresh fruit, and you’ve got a complete, balanced meal that’s as satisfying as the conversations around the table.

So, this Sunday, gather your family, crank up your favourite breakfast playlist, and cook up a skillet of Chili-Infused Egg, Mushroom, and Spinach Hash.

It’s more than a meal; it’s a way to create memories and start the day with a little heat and a lot of love. ❤️

Do you have your own Sunday morning traditions?

Delicious Chili-Infused Egg, Mushroom, and Spinach Hash