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Breakfast Potato Hash with Eggs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/breakfast-potato-hash-with-eggs-recipe/