Bacon Egg And Potato Hash: Your Ultimate Weekend Breakfast
This Bacon Egg And Potato Hash delivers a complete, satisfying meal cooked efficiently in one skillet.
It features crispy bacon, tender potatoes, and perfectly cooked eggs, all using just 7 common ingredients and ready in under 35 minutes.
This versatile dish is excellent for a hearty breakfast, a satisfying brunch, or a quick, comforting weeknight dinner.
Bacon Egg And Potato Hash
Bacon Egg And Potato Hash is a one-pan meal.
Ingredients
- 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes
- 8-10 slices (approx. 8 oz / 225g) thick-cut bacon, cut into ½-inch (1.25 cm) pieces
- 1 large (150g) yellow onion, peeled and finely diced
- 1 medium (150g) red bell pepper, cored, seeded, and finely diced
- 2 cloves (10g) garlic, peeled and minced
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (2.5g) dried thyme
- ¼ teaspoon (1.25g) cayenne pepper
- 1 teaspoon (5g) sea salt
- ½ teaspoon (2.5g) freshly ground black pepper
- 6 large eggs
- 2 tablespoons (10g) fresh parsley or chives, finely chopped
- Hot sauce
Instructions
- Dice potatoes, bacon, onion, and bell pepper. Mince garlic.
- Heat a large (12-inch / 30cm) non-stick or cast-iron skillet over medium heat. Add diced bacon. Cook for 7-10 minutes, stirring occasionally, until crisp and golden brown. Transfer cooked bacon to a paper towel-lined plate with a slotted spoon. Reserve 2 tablespoons (30ml) rendered bacon fat in the skillet. Discard excess fat.
- Add cubed potatoes to hot bacon fat in the skillet. Spread into an even layer. Cook for 8-10 minutes, stirring occasionally, until potatoes brown and develop a slight crust. Cover skillet. Cook an additional 7-8 minutes, stirring once or twice, until potatoes are tender when pierced with a fork.
- Uncover skillet. Push potatoes to one side. Add diced onion and bell pepper to the empty skillet side. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften and become translucent. Stir in minced garlic, smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper. Cook an additional 1 minute, stirring constantly, until fragrant.
- Combine cooked onions, bell peppers, garlic, spices, and potatoes until mixed. Stir in reserved crispy bacon. Create 4-6 small wells in the hash mixture using a spoon back.
- Crack one large egg into each well. Season eggs with 1/8 teaspoon (0.6g) sea salt and 1/8 teaspoon (0.6g) black pepper. Cover skillet with a lid. Cook for 3-5 minutes until egg whites are completely set and yolks reach desired doneness.
- Remove skillet from heat. Garnish hash with fresh chopped parsley or chives. Serve.
Notes
- Cut potatoes into uniform ½-inch (1.25 cm) cubes for even cooking. Russet potatoes crisp, Yukon Golds creamier.
- For extra crispiness, rinse diced potatoes under cold water to remove starch, then pat thoroughly dry before cooking.
- Reserve 2 tablespoons (30ml) bacon fat. Discard excess to prevent greasiness.
- If bacon is lean, add 1 tablespoon (15ml) olive oil to the skillet before adding potatoes.
- Cook eggs covered for 3 minutes for runny yolks. Cook 4 minutes for jammy yolks. Cook 5+ minutes for fully set yolks.
- Add diced zucchini, fresh spinach (stir at end until wilted), or sliced mushrooms for variation.
- For a cheesy hash, sprinkle ½ cup (60g) shredded cheddar, Monterey Jack, or blend over hash after adding bacon and before forming wells. Cover 1 minute to melt cheese.
- Increase cayenne pepper for spicier hash. Add ¼ teaspoon (0.6g) red pepper flakes with other spices.
- Drizzle hot sauce over hash before serving for added heat.
- Serve hash with toasted sourdough bread or English muffins.
- Serve with a green salad or fresh avocado slices.
- Store leftover hash in an airtight container in the refrigerator for 3-4 days.
- Reheat hash gently in a skillet over medium-low heat, stirring until warm. Alternatively, microwave in short bursts until warm.
Pro Tips for Perfect Bacon Egg And Potato Hash
Ingredient Tips
- Potato Starch Removal:Dice 1.5 lbs Russet potatoes into 3/4-inch cubes. Soak in cold water for 15 minutes, then drain and pat thoroughly dry to prevent steaming and ensure crispness.
- Bacon Prep & Render:Cut 8 ounces thick-cut bacon into 1/2-inch lardons. Cook in cold 12-inch skillet, medium-low heat, 8-10 minutes, rendering 3+ tbsp fat until crisp, golden brown.
- Aromatic Sizing:Finely dice 1 medium yellow onion (1 cup) and 2 garlic cloves. Sauté onion 5-7 minutes until translucent, then garlic 60 seconds until fragrant, preventing bitterness.
- Room Temp Eggs:Let large eggs reach room temperature for 20 minutes. This ensures even whites and a runny yolk within 3-4 minutes when fried at medium heat directly in the hash.
Technique Tips
- Par-Boil Potatoes:Par-boil 3/4-inch potato cubes in heavily salted water for exactly 5 minutes until just fork-tender. Drain and spread on a baking sheet to steam dry for 10 minutes for optimal crisping.
- Crust Development:Add par-cooked potatoes to 12-inch skillet with 2-3 tablespoons bacon fat, medium-high heat (375°F). Press down, cook undisturbed 4-5 minutes until golden brown crust forms.
- Egg Wells:Create 3-4 wells in hot hash. Crack an egg into each, cover, cook 2-3 minutes, medium-low heat, until whites set, yolks runny, bubbling at edges.
- Flavor Building:Sprinkle 1 tsp smoked paprika and 1/2 tsp red pepper flakes into hash during final 5 minutes browning. Stir and toast 30-60 seconds to deepen flavor.
Common Issues
- Soggy Hash Fix:If hash is soggy, address overcrowding. Cook potatoes in two batches if pan is under 12 inches. Use medium-high heat (375°F), resist stirring first 5 minutes for crust.
- Uneven Egg Cook:For uneven eggs (raw whites, overcooked yolks), reduce heat to low-medium (275°F), cover tightly. Cook 2-3 minutes until whites set, yolks slightly wobbly, glistening.
- Bland Hash Remedy:For blandness, season iteratively: 1 tbsp salt in potato water; 1/2 tsp salt, 1/4 tsp pepper with onions; 1 tsp salt, 1/2 tsp pepper with browning potatoes. Adjust 1/4 tsp increments.
How to Store and Reheat Your Hash
Refrigerator Storage
Duration: 3-4 days in airtight container
Store any cooled Bacon Egg And Potato Hash promptly in an airtight glass or sturdy plastic container. This keeps your hash fresh for 3-4 days. While safe, expect subtle texture and flavor changes: crispy bacon softens, potatoes absorb moisture, and cooked eggs can become drier or rubbery. Savory flavors will meld, but initial brightness diminishes. For optimal taste, consume within the first two days.
Freezer Storage
Duration: 1-2 months
For longer storage, freezing is an option, though with noticeable texture alterations. Once completely cooled, divide hash into individual portions. Transfer to freezer-safe airtight containers or heavy-duty freezer bags, pressing out air. Label with date. Frozen hash stores for 1-2 months. To thaw, transfer to the refrigerator overnight, typically taking 8-12 hours per serving. Expect potatoes to become mealier or wetter; bacon, less crisp; and eggs, firmer or rubberier. The dish may be wetter upon reheating.
Reheating Instructions
- Oven (Best for Texture):For crispness, preheat oven to 375°F (190°C). Spread hash evenly on a parchment-lined baking sheet. Bake for 15-20 minutes, stirring halfway, until thoroughly heated and edges begin to crisp and brown. Best for larger quantities.
- Skillet/Stovetop (Excellent for Crispness):Heat a non-stick skillet over medium heat, adding a tablespoon of oil if dry. Add hash and spread evenly. Cook for 8-12 minutes, stirring occasionally and pressing down, until heated through and desired crispy brown bits form.
- Microwave (Quickest, but Softest):Place a single serving in a microwave-safe dish. Heat on high for 1-2 minutes, stirring halfway, until steaming hot. Hash will be soft, crispness lost, and eggs potentially chewier. Use only when time is critical.
Make-Ahead Tips
To streamline hash prep, prepare components in advance. Dice and cook potatoes (or par-boil then dice) up to 2-3 days ahead, storing in an airtight refrigerator container. Cook and crumble bacon, storing separately in an airtight container for up to 3 days. Diced onions or bell peppers can be prepped and stored raw for 2-3 days, or lightly sautéed and stored. When ready, combine these prepared components, add fresh eggs, and cook as directed for a quick, delicious meal.