Bacon Egg Potato Hash

This rustic bacon, egg, and potato hash combines crispy potatoes, savory bacon, and perfectly cooked eggs for a satisfying one-pan breakfast that's ready in just 30 minutes. It's my go-to weekend brunch dish that never fails to bring everyone to the table.

I discovered this recipe during a cabin weekend with friends when we needed a hearty breakfast before hiking. Everyone requested the recipe afterward, and it's now become my signature dish when hosting overnight guests.

Ingredients

• Bacon: diced into small pieces provides the savory foundation without overwhelming the dish with excessive fat
• Russet potatoes: offer the perfect starchy texture that crisps beautifully on the outside while staying tender inside
• Olive oil: helps achieve crispy potatoes without needing excessive bacon grease
• Garlic and onion powder: deliver big flavor without the prep work of fresh aromatics
• Fresh chives or green onions: add brightness and color that balances the richness
• Eggs: create luxurious pockets of protein throughout the hash
• Sharp cheddar cheese: adds just enough indulgence without overwhelming calories

Step-by-Step Instructions

Crisp the Bacon:

Cook diced bacon in a medium skillet over medium-high heat until it's almost done but not completely crispy. This usually takes about 5 minutes. The bacon will continue cooking later so we want it slightly underdone at this stage. Remove the bacon pieces and drain on paper towels to remove excess grease.

Prepare the Skillet:

Drain and carefully wipe out the bacon grease from the skillet. We're replacing it with a controlled amount of olive oil for a healthier approach. Return the skillet to the heat and add the olive oil, allowing it to get hot before proceeding.

Cook the Potatoes:

Add the diced potatoes to the hot oil in a single layer. This is crucial for proper browning. Let them cook undisturbed for a few minutes to develop a golden crust before flipping. Continue cooking and occasionally turning until the potatoes are browned on multiple sides and nearly cooked through, which takes about 10 to 15 minutes depending on your potato size. Season with garlic powder, onion powder, and salt in the final minute of cooking.

Combine Ingredients:

Add the chives or green onions and the reserved bacon to the potatoes. Stir everything together ensuring even distribution throughout the skillet. This creates a flavorful base for our eggs.

Create Egg Nests:

Use a spoon to create four indentations or pockets in the potato mixture. These will cradle the eggs and help them cook evenly while staying in place. Make sure these pockets go down to the surface of the pan.

Cook the Eggs:

Carefully crack an egg into each of the four pockets you created. Cover the skillet with a lid to trap steam which helps cook the egg tops without flipping. Check frequently until the eggs reach your preferred doneness. For runny yolks, this usually takes about 3 to 4 minutes.

Finish and Serve:

Season with freshly ground black pepper and check if additional salt is needed. Sprinkle the shredded cheddar over the top and allow it to melt slightly from the residual heat. Cut the hash into four portions, ensuring each serving gets one egg.

Save This

The humble russet potato is the unsung hero of this recipe. I discovered through much trial and error that waxy potatoes like red or gold varieties never achieve the same crispy exterior and fluffy interior that makes this hash so satisfying. My grandmother always said a good breakfast potato should shatter slightly when your fork hits it, and russets deliver exactly that texture.

Make Ahead Options

This hash works beautifully for meal prep with one important modification. Cook the recipe completely but undercook the eggs slightly since they'll continue cooking when reheated. Portion into microwave-safe containers and refrigerate for up to 3 days. When reheating, microwave on medium power for 90 seconds, then check and continue heating in 30-second intervals until warmed through.

Ingredient Substitutions

Sweet potatoes can replace russets for a nutrient boost and slightly sweeter flavor profile. They take about the same time to cook but won't get quite as crispy.

Turkey bacon works perfectly for those avoiding pork products. You may need to add an extra teaspoon of olive oil since turkey bacon releases less fat during cooking.

For a vegetarian version, substitute the bacon with 8 ounces of diced mushrooms sautéed until deeply browned. The umami flavor provides a similar satisfying base as bacon.

Serving Suggestions

This hash pairs beautifully with a simple side of fresh fruit for a complete breakfast. The sweetness provides a nice contrast to the savory elements.

For a special brunch, serve with a side of sliced avocado drizzled with lime juice and a sprinkle of red pepper flakes for a California-inspired meal.

If serving for dinner, add a simple side salad with a light vinaigrette to balance the heartiness of the hash.

Common Queries

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well; just ensure they are diced small for even cooking.

→ Is it possible to make this dish vegetarian?

Absolutely! Skip the bacon, use extra olive oil, and add veggies like bell peppers or mushrooms for depth.

→ How do I get crispy potatoes?

Cook potatoes in a single layer without stirring for several minutes to help them brown and crisp.

→ How can I tell when the eggs are done?

Watch for set egg whites. For runny yolks, remove from heat while yolks are still slightly jiggly.

→ Can I prep ingredients ahead of time?

You can dice potatoes and chop bacon in advance. Store separately in the fridge until ready to cook.