Bacon Egg Potato Hash (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
6 slices center cut bacon, diced
02 -
2 teaspoons olive oil
03 -
1 1/2 pounds russet potatoes, skinned and diced into 3/4 inch chunks
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/3 cup minced chives or chopped green onions
08 -
4 large eggs
09 -
1/4 cup shredded, reduced-fat sharp cheddar cheese
10 -
Black pepper, to taste
# Steps to Follow:
01 -
In a medium skillet, cook the diced bacon over medium-high heat until almost done. Remove from the skillet and drain on paper towels.
02 -
Drain and wipe the bacon grease from the skillet. Return to heat and add olive oil. Once the oil is hot, add diced potatoes in a single layer.
03 -
Let the potatoes cook without stirring for a few minutes, then flip. Continue cooking potatoes until browned and nearly cooked through, about 10–15 minutes, depending on their size. Sprinkle with garlic powder, onion powder, and salt during the last minute of cooking, and mix together.
04 -
Mix in the cooked bacon and chives (or green onions). Ensure all ingredients are evenly distributed throughout the potatoes.
05 -
Move the potato mixture to create 4 pockets or nests for the eggs.
06 -
Carefully crack one egg into each nest. Cover the skillet and cook until the eggs are done to your liking, checking often. For runny eggs, cook until the whites are set but the yolks remain jiggly. For a firmer consistency, cook until both the whites and yolks are fully set.
07 -
Sprinkle with freshly ground black pepper and adjust salt if necessary. Divide into 4 portions and serve warm.
# Additional Notes:
01 -
To calculate WW PersonalPoints, refer to your WW app. Serving size is one-fourth of the skillet with one egg.