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
