If you’ve ever dreamed of a dish that perfectly combines crispy potatoes, savory bacon, tender vegetables, and runny eggs all in one skillet, then this Breakfast Potato Hash with Eggs Recipe is about to become your new go-to brunch hero. It’s a hearty, satisfying, and incredibly colorful breakfast that feels like a warm hug on a plate. Each bite delivers layers of flavor and comforting textures that will make breakfast feel like a special occasion any day of the week.
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to making an unbeatable Breakfast Potato Hash with Eggs Recipe. Each element adds something special, whether it’s the crispy bacon adding smoky richness or the sweet onion and bell pepper bringing color and sweetness. These essentials combine to create a dish that’s balanced, flavorful, and visually appealing.
- Bacon (6 ounces): Use quality bacon cut into bite-sized pieces to infuse the dish with smoky, crispy texture.
- Small sweet onion (1, finely chopped): Adds a mellow sweetness that softens with cooking.
- Green bell pepper (1, finely chopped): Brings vibrant color and a fresh, slightly tangy note.
- Garlic cloves (3, crushed): Provides a warm aromatic depth without overpowering.
- Russet potatoes (1 pound, cut into ½-inch cubes): These hold their shape beautifully and crisp up perfectly in the pan.
- Paprika (½ teaspoon): Adds a subtle smoky warmth to the potatoes.
- Dried oregano (½ teaspoon): Infuses a touch of herbaceous earthiness.
- Cayenne pepper (⅛-¼ teaspoon): Adds just enough heat to wake up the palate.
- Salt (1 teaspoon): Enhances all the natural flavors.
- Black pepper (¼ teaspoon): For a mild kick of spice.
- Large eggs (5): The crowning glory, cooked right in the hash for that perfect breakfast finish.
- Fresh cilantro (chopped, optional): Brightens up the whole dish with a burst of herbal freshness.
How to Make Breakfast Potato Hash with Eggs Recipe
Step 1: Cook the Bacon
Start by heating a large cast iron skillet over medium-low heat and adding the bacon pieces. Cook them slowly for about 10-12 minutes until they’re perfectly crispy and golden. Once done, remove the bacon and place it on a paper-towel lined plate to drain off excess fat. This process not only delivers that crisp texture but also leaves behind flavorful bacon grease essential for cooking the veggies.
Step 2: Sauté the Vegetables
Next, measure out about 3 tablespoons of the bacon grease from the skillet and leave it in the pan. If you don’t have enough, add butter or your preferred cooking oil to make up the difference. Toss in the finely chopped onion and green bell pepper, sautéing them for 3-4 minutes over medium heat until they soften and develop a subtle sweetness. Add the crushed garlic and cook for an additional 1-2 minutes to let its aroma bloom beautifully into the mix.
Step 3: Add and Cook the Potatoes
Push the cooked veggies to one side of the skillet, then add the cubed potatoes along with paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir everything together to evenly coat the potatoes with spices and veggies. Let the potatoes cook for about 10 minutes, stirring occasionally to encourage even browning. During the last 2-3 minutes, mix in the sautéed onions and peppers fully so all flavors meld perfectly.
Step 4: Crack the Eggs into the Hash
Using a spoon, make five small wells spaced evenly across the potato mixture—about 1-2 inches wide each. Carefully crack one egg into each well. This technique lets the eggs cook distinctly while nestling right in the heart of the hash, ready to soak up those delicious flavors.
Step 5: Cover and Cook the Eggs
Place a lid on the skillet and reduce the heat to medium-low. Let the eggs cook for 6-8 minutes, depending on how you like your yolks. Around 6 minutes yields over-easy eggs with slightly runny yolks, while closer to 8 minutes gives you over-hard eggs with fully firm yolks.
Step 6: Add Bacon and Finish Cooking
Once the eggs are nearly done to your preference, remove the lid and sprinkle the crispy bacon pieces back on top. Let them warm through for a minute, adding a satisfying crunch and smoky flavor to the final dish. Now your Breakfast Potato Hash with Eggs Recipe is ready to serve!
How to Serve Breakfast Potato Hash with Eggs Recipe
Garnishes
A sprinkle of fresh, chopped cilantro brings a punch of herbal brightness that contrasts beautifully with the smoky, savory notes in the hash. You can also add a dash of hot sauce or a sprinkle of shredded cheese for extra indulgence.
Side Dishes
This breakfast hash pairs wonderfully with simple sides like toasted crusty bread or fresh fruit salad to balance the richness. A light cup of black coffee or fresh orange juice rounds out the meal perfectly.
Creative Ways to Present
For a fun twist, serve this hash in individual cast iron skillets or rustic ramekins right at the table, making each serving feel special. You can also top with sliced avocado or a dollop of sour cream to add creaminess and elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Breakfast Potato Hash with Eggs Recipe in an airtight container in the refrigerator for up to 3 days. It’s best to store the eggs separately if you want to maintain their texture, but the hash itself holds up wonderfully.
Freezing
You can freeze the cooked potato and vegetable hash (without eggs) in freezer-safe containers for up to 2 months. Avoid freezing eggs cooked in the hash as their texture tends to change after thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat to bring back that crispiness or microwave covered until warm. Add freshly cooked or fried eggs on top to restore the dish’s original magic.
FAQs
Can I use other types of potatoes?
Absolutely! While russet potatoes are ideal for their texture and browning qualities, Yukon gold or red potatoes can also work well, just keep in mind they may cook faster or softer.
Is it possible to make this dish vegetarian?
Yes! Simply omit the bacon and use olive oil or butter for cooking. You can add smoked paprika or liquid smoke for that smoky flavor without meat.
How do I make the eggs runny?
Cook the eggs covered on medium-low heat for about 6 minutes to get soft, slightly runny yolks. Keep a close eye on them as every stove heats differently.
Can I prepare this recipe ahead of time?
You can prep the vegetables and even cook the potatoes in advance, then assemble and finish cooking the eggs when you’re ready to serve for the freshest flavor and texture.
What else can I add to customize my breakfast hash?
Feel free to add sautéed mushrooms, diced tomatoes, or even some cheese like cheddar or feta for extra flavor layers. Fresh herbs like parsley or chives also make great finishing touches.
Final Thoughts
This Breakfast Potato Hash with Eggs Recipe is one of those dishes that feels like a warm, delicious hug first thing in the morning. It’s approachable, adaptable, and packed with flavors that make breakfast the best meal of the day. Trust me, once you try it, you’ll find yourself craving it again and again!
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Breakfast Potato Hash with Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Breakfast Potato Hash with Eggs recipe featuring crispy bacon, sautéed vegetables, and seasoned potatoes cooked to perfection in a cast iron skillet. This one-pan dish is topped with perfectly cooked eggs and garnished with fresh cilantro, making it a perfect satisfying morning meal for the whole family.
Ingredients
Proteins
- 6 ounces bacon (about 5–6 slices, cut into bite-sized pieces)
- 5 large eggs
Vegetables
- 1 small sweet onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 3 cloves garlic (crushed)
- 1 pound russet potatoes (cut into ½-inch cubes)
- Cilantro (chopped, optional)
Spices & Seasonings
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- â…›–¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
Fats
- 3 tablespoons bacon grease (or substitute with butter or oil to make up the difference)
Instructions
- Cook bacon: In a large cast iron skillet over medium-low heat, add the bite-sized bacon pieces. Cook for 10-12 minutes, stirring occasionally, until fully cooked and crispy. Remove bacon from skillet and place on a paper towel-lined plate to drain excess fat.
- Cook veggies: Measure out the bacon grease remaining in the skillet and add back 3 tablespoons of it. If there isn’t enough grease, add butter or oil to make up the difference. Add the finely chopped sweet onion and green bell pepper to the skillet. Sauté over medium heat for 3-4 minutes until softened. Add the crushed garlic and continue sautéing for another 1-2 minutes until fragrant.
- Add potatoes and season: Push the cooked vegetables to the side of the skillet. Add the cubed russet potatoes to the center along with paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix everything together until the potatoes are well coated with the seasonings.
- Cook potatoes: Let the potatoes cook for about 10 minutes, stirring occasionally to prevent sticking or burning. In the last 2-3 minutes, mix the cooked onions and peppers back into the potatoes, allowing flavors to meld together.
- Add eggs: Using a spoon, create five wells in the potato mixture, each about 1-2 inches wide. Crack one egg into each well carefully, trying not to break the yolks.
- Cover and cook eggs: Cover the skillet with a lid and reduce heat to medium-low. Cook for 6-8 minutes, depending on desired egg doneness—6 minutes for over-easy and up to 8 minutes for fully cooked yolks.
- Add bacon back: When the eggs are nearly cooked to your liking, remove the lid and sprinkle the reserved bacon pieces evenly over the skillet to warm them through.
- Serve: Scoop servings of the potato hash with eggs onto plates and garnish with freshly chopped cilantro if desired. Enjoy immediately for a warm, satisfying breakfast.
Notes
- Adjust cayenne pepper quantity to control the spice level.
- Use a cast iron skillet for best heat retention and even cooking.
- For a vegetarian option, omit bacon and use vegetable oil or butter for cooking.
- To make it gluten-free, ensure spices and bacon are gluten-free certified.
- Leftover hash can be stored in the refrigerator for up to 2 days and reheated on the stovetop.
