Bacon, Egg, and Potato Hash
Bacon, Egg, and Potato Hash is a hearty, satisfying spin on a classic breakfast skillet, combining crispy potatoes, smoky bacon, and fluffy scrambled eggs into one golden, skillet-seared dish. Each bite delivers comforting textures and bold morning flavors, making it perfect for lazy weekends, brunch with friends, or whenever you're craving a warm, savory start to your day.
Ingredients
Base Hash:
- 6 slices bacon chopped
- 4 medium Yukon gold potatoes diced small
- 1/2 yellow onion chopped
- 1/2 red bell pepper chopped
- Salt and black pepper to taste
- 1/2 tsp smoked paprika optional
- 4 large eggs
Optional Add-ins:
- Shredded cheese cheddar, Monterey Jack
- Sliced green onions or chives
- Hot sauce or sriracha
- Diced jalapeños for spice
Instructions
Crisp the Bacon:
- Place chopped bacon in a large skillet over medium heat.
- Cook until the bacon turns crispy, about 6–8 minutes.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave about 2 tablespoons of bacon fat in the skillet.
Cook the Veggies:
- Add diced potatoes to the skillet. Season with salt, pepper, and paprika.
- Cook the potatoes for 10–12 minutes, stirring occasionally, until they turn golden and tender.
- Stir in the chopped onion and bell pepper. Sauté for another 5 minutes until softened and lightly browned.
Add the Eggs:
- Create four wells in the potato mixture.
- Crack an egg into each well.
- Cover the skillet with a lid and cook for 3–5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Finish and Serve:
- Sprinkle the cooked bacon back over the hash.
- Garnish with green onions, cheese, or hot sauce if desired.
- Serve hot, straight from the skillet.
Notes
Cook up a skillet today, fill your kitchen with its mouthwatering aroma, and share the joy. Snap a photo of your masterpiece and share it in all your social media accounts!—tag me so we can celebrate your kitchen win. Happy cooking!