Breakfast Potato Hash with Eggs Recipe
Introduction
This Breakfast Potato Hash with Eggs is a hearty and satisfying start to your day. Crispy bacon, tender potatoes, and perfectly cooked eggs come together for a flavorful morning meal that’s easy to prepare. It’s a classic dish that your whole family will love.
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. oregano (dried)
- ⅛-¼ tsp. cayenne pepper (depending on desired spice level)
- 1 tsp. salt (to taste)
- ¼ tsp. black pepper
- 5 eggs
- Cilantro (chopped, optional)
Instructions
- Step 1: In a large cast iron skillet over medium-low heat, add the cut bacon. Cook for 10-12 minutes, or until fully cooked. Remove bacon pieces and place on a paper-towel lined plate to drain.
- Step 2: Measure out the bacon grease and add back in 3 tablespoons. If there isn’t enough grease, substitute with butter or oil. Add the onion and bell pepper, sautéing for 3-4 minutes over medium heat. Add garlic and cook for another 1-2 minutes.
- Step 3: Push the vegetables to one side of the skillet. Add the cubed potatoes along with paprika, oregano, cayenne pepper, salt, and black pepper. Mix to combine all seasonings with the potatoes.
- Step 4: Cook for 10 minutes, stirring occasionally. In the last 2-3 minutes, begin mixing the onions and peppers back in with the potatoes.
- Step 5: Make 5 wells in the potato mixture, each about 1-2 inches wide. Crack one egg into each well.
- Step 6: Cover the skillet with a lid and reduce heat to medium-low. Cook for 6-8 minutes, depending on how you like your eggs (6 minutes for over-easy, 8 minutes for over-hard).
- Step 7: When the eggs are nearly done, remove the lid and sprinkle the bacon pieces over the top to warm them back up.
- Step 8: Serve the hash topped with a sprinkle of fresh cilantro if desired, and enjoy your breakfast!
Tips & Variations
- Use red or white onion if you prefer a sharper flavor.
- Swap russet potatoes for sweet potatoes for a sweeter twist.
- Add chopped jalapeño or smoked paprika for additional smoky heat.
- For a vegetarian version, omit the bacon and use olive oil or butter instead.
Storage
Store leftover potato hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm. It’s best to cook fresh eggs when serving again for optimal texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes instead of fresh?
Fresh potatoes work best as they hold their shape well during cooking. If using frozen, thaw and drain them thoroughly to avoid excess moisture and sogginess.
How do I make the eggs runny instead of fully cooked?
Reduce the covered cooking time to about 4-5 minutes and check frequently. This allows the egg whites to set while keeping yolks soft and runny.
Print
Breakfast Potato Hash with Eggs Recipe
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
A hearty and flavorful breakfast potato hash with crispy bacon, sautéed vegetables, and perfectly cooked eggs. This one-skillet dish combines tender cubed potatoes seasoned with paprika, oregano, and cayenne pepper, topped with eggs cooked to your preference and garnished with fresh cilantro for a satisfying morning meal.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 heat retention and even cooking.
- If you prefer a milder dish, reduce or omit the cayenne pepper.
- You can substitute sweet potatoes for russet potatoes for a different flavor and nutrient profile.
- To save time, you can prepare the vegetables in advance and store them in the fridge.
- Adjust salt according to your taste and dietary needs.
- For extra crispiness, cook potatoes a little longer before adding eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: breakfast potato hash, bacon and eggs, skillet breakfast, easy breakfast recipe, spicy potato hash, brunch recipe
