introduction
This warm, skillet breakfast is pure comfort: Bacon, Egg, and Potato Hash delivers crunchy bacon, golden potatoes, and runny eggs in one skillet. It’s perfect for slow weekend mornings or fast weeknight dinners when you want big flavor with minimal fuss. For a cozy dinner twist that pairs beautifully with rich sides, consider how a simple protein can elevate the plate like a great salmon and mashed combo — see a tasty example of that pairing in this salmon and mashed potatoes pairing.
Why You’ll Love This Bacon, Egg, and Potato Hash :
- Big, savory breakfast flavor everyone loves
- Ready in about 30 minutes—great for busy mornings
- One-skillet cleanup makes life easier
- Easily scalable for meal prep or feeding a crowd
- Family-friendly and customizable for picky eaters
Ingredients Needed :
Protein
- 6 slices bacon, diced
- 4 large eggs
- 1/4 to 1/2 cup shredded cheddar cheese
Produce
- 1 1/2 pound russet potatoes, peeled and diced into 3/4-inch cubes
- 1/3 cup minced chives or chopped green onions (plus extra for garnish)
Oils & Seasonings
- 2 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Step-by-Step Instructions :
- In a large skillet (about 12 inches), cook the diced bacon over medium-high heat until almost crispy. Remove the bacon and drain it on paper towels. Wipe out any excess bacon grease from the skillet.
- Return the skillet to medium-high heat and add the olive oil. Add the diced potatoes in a single layer. Let them cook without stirring for 3–4 minutes to develop a golden crust on the bottom.
- Flip and continue cooking for 10–15 minutes total, stirring occasionally, until the potatoes are golden brown and tender.
- In the final minute of cooking, sprinkle the potatoes with the salt, garlic powder, onion powder, and black pepper. Mix well to combine.
- Return the cooked bacon to the skillet and add the chopped chives or green onions. Stir to distribute them evenly throughout the potatoes.
- Move the potato mixture to create 4 wells or pockets for the eggs. Carefully crack one egg into each well. Sprinkle the cheese around and over the eggs.
- Cover the skillet with a lid and reduce the heat to medium. Cook for 3–5 minutes until the egg whites are set and the yolks are cooked to your desired doneness (3 minutes for runny yolks, longer for more set).
- Season with additional black pepper if desired. Garnish with extra chives or green onions. Cut the hash into 4 portions and serve hot.
For crispier potatoes or different finishing textures, check tips in this smothered potatoes guide for ideas on caramelization and finishing.
Serving Suggestions Bacon, Egg, and Potato Hash
- Spoon with hot sauce or salsa for a spicy kick.
- Serve alongside buttered toast or a crusty baguette.
- Add a green salad or arugula dressed lightly with lemon for balance.
- Top with sliced avocado or a dollop of Greek yogurt for creaminess.
- Plate with fresh fruit for a sweeter contrast at brunch.
Tips for Success Bacon, Egg, and Potato Hash
- Use even 3/4-inch potato cubes so they cook at the same rate; smaller cubes will crisp faster.
- Don’t overcrowd the pan—work in a single layer for the best golden crust.
- Adjust bacon fat: reserve a little for flavor but wipe excess to avoid greasy potatoes.
- For perfect eggs, keep the lid on and check at 3 minutes for runny yolks.
- Make ahead: fully cook the potato-and-bacon base, refrigerate, then reheat and add eggs when ready to serve. For ideas on hearty make-ahead proteins and cooking methods, you might find background reading like the ultimate guide to beef cheek useful and inspiring: the ultimate guide to beef cheek.
variation
- Swap russet potatoes for sweet potatoes for a sweeter, colorful hash.
- Add bell peppers and onions when frying potatoes for extra flavor and color.
- Make it vegetarian by using smoked tempeh or mushrooms instead of bacon.
- Use pepper jack cheese and jalapeños for a spicy southwestern version.
- Convert to a sheet-pan meal: spread ingredients on a baking sheet and roast at 425°F, cracking eggs on top near the end.
FAQs
Q: Can I use frozen diced potatoes?
A: Yes—use thawed, patted-dry frozen diced potatoes. They may cook faster, so watch for browning and tenderness.
Q: How do I get extra-crispy potatoes?
A: Cook in a hot skillet with minimal stirring early on to develop a crust. Work in a single layer and give each side time to brown before turning.
Q: Can I cook this ahead and reheat?
A: Absolutely. Cook the potato-and-bacon mixture, cool, and refrigerate up to 3 days. Reheat in a skillet and add fresh eggs when ready to serve.
Q: What’s the best cheese choice?
A: Cheddar melts well and adds sharpness. Monterey Jack, pepper jack, or a smoked gouda also work nicely.
Q: How do I keep egg yolks runny but whites set?
A: Cover the skillet and cook on medium heat for about 3 minutes; check for white set around edges and slightly wobbling yolks for runny centers.
Bacon, Egg, and Potato Hash
Ingredients
Method
- In a large skillet (about 12 inches), cook the diced bacon over medium-high heat until almost crispy. Remove the bacon and drain it on paper towels. Wipe out any excess bacon grease from the skillet.
- Return the skillet to medium-high heat and add the olive oil. Add the diced potatoes in a single layer. Let them cook without stirring for 3–4 minutes to develop a golden crust on the bottom.
- Flip and continue cooking for 10–15 minutes total, stirring occasionally, until the potatoes are golden brown and tender.
- In the final minute of cooking, sprinkle the potatoes with the salt, garlic powder, onion powder, and black pepper. Mix well to combine.
- Return the cooked bacon to the skillet and add the chopped chives or green onions. Stir to distribute them evenly throughout the potatoes.
- Move the potato mixture to create 4 wells or pockets for the eggs. Carefully crack one egg into each well. Sprinkle the cheese around and over the eggs.
- Cover the skillet with a lid and reduce the heat to medium. Cook for 3–5 minutes until the egg whites are set and the yolks are cooked to your desired doneness.
- Season with additional black pepper if desired. Garnish with extra chives or green onions. Cut the hash into 4 portions and serve hot.
