Breakfast Potato Hash with Eggs Recipe

Introduction

This Breakfast Potato Hash with Eggs is a hearty and flavorful morning meal perfect for starting your day. Crispy bacon, tender potatoes, and perfectly cooked eggs come together in a single skillet for a satisfying dish.

Ingredients

• 6 oz. bacon (about 5–6 slices, cut into bite-sized pieces)
• 1 small sweet onion (finely chopped)
• 1 green bell pepper (finely chopped)
• 3 cloves garlic (crushed)
• 1 lb. russet potatoes (cut into ½-inch cubes)
• ½ tsp. paprika
• ½ tsp. dried oregano
• ⅛–¼ tsp. cayenne pepper (depending on desired spice level)
• 1 tsp. salt (to taste)
• ¼ tsp. black pepper
• 3 tablespoons bacon grease (retained from cooking bacon) or butter/oil if insufficient
• 5 eggs
• Cilantro (chopped, optional for garnish)

Instructions

1. Step 1: In a large cast iron skillet over medium-low heat, cook the cut bacon pieces for 10-12 minutes until fully crisp. Remove bacon and place on a paper towel-lined plate to drain excess grease.
2. Step 2: Keep 3 tablespoons of bacon grease in the skillet, discarding any excess. If there is less than 3 tablespoons, add butter or oil to make up the difference. Add the finely chopped onion and green bell pepper and sauté over medium heat for 3-4 minutes until softened. Add the crushed garlic and cook for another 1-2 minutes until fragrant.
3. Step 3: Push the sautéed vegetables to one side of the skillet. Add the cubed potatoes along with paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine everything evenly.
4. Step 4: Cook the potato mixture for about 10 minutes, stirring occasionally to prevent sticking. In the last 2-3 minutes, mix the onions and bell peppers back into the potatoes to distribute the flavors evenly.
5. Step 5: Create 5 wells in the potato mixture, about 1-2 inches wide each. Crack one egg into each well carefully.
6. Step 6: Cover the skillet with a lid, reduce heat to medium-low, and cook the eggs for 6-8 minutes. Cook for closer to 6 minutes for over-easy eggs or 8 minutes for over-hard.
7. Step 7: When the eggs are nearly done, remove the lid and sprinkle the cooked bacon evenly over the hash to warm through.
8. Step 8: Remove the skillet from heat, garnish with chopped cilantro if desired, and serve immediately.

Tips & Variations

• Use a cast iron skillet for the best crispy texture and even cooking.
• Substitute sweet potatoes for russets for a sweeter, colorful twist.
• Add diced jalapeño with the peppers for extra heat.
• Top with shredded cheese or avocado slices for added richness.
• For a vegetarian version, omit the bacon and use olive oil or butter instead of bacon grease.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Eggs may lose some texture upon reheating, so cooking fresh eggs when serving again is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses simple whole ingredients without any gluten-containing additives.

What can I use if I don’t have russet potatoes?

You can substitute Yukon Gold or red potatoes for russets. They may have a slightly different texture but will still work well in this hash.

Breakfast Potato Hash with Eggs Recipe

Print Recipe

★★★★★

5 from 145 reviews

This hearty Breakfast Potato Hash with Eggs recipe features crispy bacon, tender sautéed vegetables, and perfectly cooked eggs nestled in a flavorful potato medley. It’s a satisfying one-pan breakfast dish that combines savory spices with fresh ingredients for a delicious start to your day.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 5 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 6 oz. bacon (about 5–6 slices, cut into bite-sized pieces)

Vegetables & Aromatics

• 1 small sweet onion (finely chopped)
• 1 green bell pepper (finely chopped)
• 3 cloves garlic (crushed)
• 1 lb. russet potatoes (cut into ½-inch cubes)

Spices & Seasonings

• ½ tsp. paprika
• ½ tsp. dried oregano
• ⅛–¼ tsp. cayenne pepper (depending on desired spice level)
• 1 tsp. salt (to taste)
• ¼ tsp. black pepper

Other Ingredients

• 3 tablespoons bacon grease (retained from cooking bacon) or butter/oil if insufficient
• 5 eggs
• Cilantro (chopped, optional for garnish)

Instructions

1. Cook Bacon: In a large cast iron skillet over medium-low heat, add the cut bacon pieces. Cook for 10-12 minutes until fully crisp. Remove bacon from skillet and place on paper towel-lined plate to drain excess grease.
2. Sauté Vegetables: Measure out the bacon grease left in the skillet and keep 3 tablespoons of it, discarding any excess. If there is less than 3 tablespoons, add butter or oil to make up the difference. Add the finely chopped onion and green bell pepper to the skillet and sauté over medium heat for 3-4 minutes until softened. Add the crushed garlic and continue sautéing for another 1-2 minutes until fragrant.
3. Add Potatoes and Seasonings: Push the sautéed vegetables to the side of the skillet. Add the cubed russet potatoes along with paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix the potatoes thoroughly with the seasonings and vegetables to combine evenly.
4. Cook Potatoes: Continue cooking the potato mixture for 10 minutes, stirring occasionally to prevent sticking. In the last 2-3 minutes, begin mixing the onions and bell peppers back into the potatoes to ensure even flavor distribution.
5. Make Wells and Add Eggs: Make 5 wells in the potato mixture, each about 1-2 inches wide. Crack one egg into each well carefully.
6. Cook Eggs: Cover the skillet with a lid and reduce the heat to medium-low. Cook the eggs for 6-8 minutes depending on your preferred doneness: closer to 6 minutes for over-easy eggs or 8 minutes for over-hard.
7. Warm Bacon: When the eggs are almost cooked to your liking, remove the lid and sprinkle the cooked bacon bits evenly over the hash to warm through.
8. Serve: Remove skillet from heat, sprinkle with chopped fresh cilantro if desired, and serve immediately for a delicious breakfast hash with eggs.

Notes

• Use a cast iron skillet for best results and even heat distribution.
• You can adjust the cayenne pepper amount to control the heat level.
• If you prefer, substitute bacon grease with butter or a neutral oil.
• For a vegetarian version, omit the bacon and use olive oil or butter instead.
• Make sure potatoes are cut evenly to ensure uniform cooking.
• Covering the skillet while cooking eggs helps them cook gently without drying out.
• Cilantro garnish adds freshness but is optional based on preference.

Keywords: breakfast potato hash, bacon and eggs, skillet breakfast, easy breakfast recipe, savory breakfast hash