Print

Bacon, Egg, and Potato Hash Recipe

Bacon, Egg, and Potato Hash Recipe
Print Recipe

★★★★★

4.9 from 23 reviews

This Bacon, Egg, and Potato Hash is a hearty and flavorful breakfast dish featuring crispy bacon, tender potatoes seasoned with garlic and onion powders, fresh chives, and perfectly cooked eggs nestled atop. Ready in just 30 minutes, it’s a satisfying and easy stovetop meal perfect for a wholesome start to your day.

Ingredients

Scale

Meat

  • 6 slices center cut bacon, diced

Vegetables and Herbs

  • 1 1/2 lbs russet potatoes, skinned and diced small (about 3/4 inch chunks)
  • 1/3 cup minced chives or chopped green onions

Oils and Fats

  • 2 tsp olive oil
  • 1/4 cup shredded, reduced-fat sharp cheddar

Spices and Seasonings

  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • black pepper, to taste

Eggs

  • 4 large eggs

Instructions

  1. Cook the bacon: In a medium skillet over medium-high heat, cook the diced bacon until it is almost fully cooked and crispy. Remove the bacon from the skillet and drain on paper towels to remove excess grease.
  2. Prepare the skillet for potatoes: Drain and wipe out the bacon grease from the skillet thoroughly. Return the skillet to the heat and add the olive oil. When the oil is hot, add the diced potatoes in a single layer without crowding.
  3. Cook the potatoes: Let the potatoes cook undisturbed for a few minutes to develop a crispy bottom, then flip them and continue cooking. Cook for about 10-15 minutes total, stirring occasionally until potatoes are browned and nearly tender.
  4. Season potatoes: In the last minute of cooking the potatoes, sprinkle them evenly with garlic powder, onion powder, and kosher salt, then mix well to combine the flavors.
  5. Add chives and bacon: Stir in the minced chives or chopped green onions, and the cooked bacon pieces, making sure everything is evenly distributed throughout the potatoes.
  6. Create egg nests: Spread the potato mixture and form 4 small wells or pockets in the skillet to hold the eggs separately.
  7. Cook the eggs: Carefully crack one egg into each pocket. Cover the skillet and cook until the egg whites are set but yolks remain your preferred consistency. For runny yolks, cook until whites are firm and yolks are slightly jiggly; for firmer yolks, cook longer until fully set.
  8. Finish and serve: Sprinkle the shredded reduced-fat cheddar cheese evenly over the skillet, add freshly ground black pepper to taste, and add extra salt if desired. Divide the hash into 4 portions and serve hot.

Notes

  • Use center cut bacon for less fat and a leaner version of the dish.
  • Dicing potatoes into uniform small chunks ensures even cooking and crispiness.
  • Covering the skillet when cooking eggs helps them cook evenly without drying out.
  • Feel free to substitute the cheddar cheese with your favorite shredded cheese if preferred.
  • This dish can be customized by adding vegetables like bell peppers or mushrooms for extra flavor.

Nutrition

Keywords: bacon egg potato hash, breakfast skillet, easy breakfast recipe, stovetop hash, healthy bacon breakfast

Find it online: https://topreci.com/bacon-egg-and-potato-hash-recipe/