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
Scale
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
- ⅛-¼ 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.
