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Delicious Recipe

Delicious Recipe
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★★★★★

4.9 from 12 reviews

A hearty and flavorful breakfast of crispy bacon, perfectly cooked eggs, and golden browned potatoes seasoned with herbs and spices, all combined into a rustic hash that’s easy to make and satisfying.

Ingredients

Scale

Meat

  • 6 slices center cut bacon, diced

Vegetables & 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 & Fats

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

Spices & 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, cook the diced bacon over medium-high heat until it is almost crispy and fully cooked. Remove bacon from the skillet and drain on paper towels to remove excess grease.
  2. Prepare the skillet: Drain and wipe out the bacon grease from the skillet to reduce excess fat. Return the skillet to heat and add 2 teaspoons of olive oil. Allow the oil to heat until shimmering.
  3. Cook the potatoes: Add the diced potatoes in a single layer to the hot skillet. Let them cook undisturbed for several minutes until browned on one side, then flip them to brown the other sides. Continue cooking and stirring occasionally until the potatoes are golden brown and almost cooked through, about 10-15 minutes total depending on size.
  4. Season potatoes: In the last minute of cooking the potatoes, sprinkle the garlic powder, onion powder, and kosher salt evenly over the potatoes and mix well to incorporate the seasonings.
  5. Add herbs and bacon: Stir in the minced chives (or green onions) and the cooked bacon pieces, ensuring everything is evenly dispersed among the potatoes.
  6. Create egg pockets: Using a spatula, move the potato and bacon mixture to create four small wells or nests to hold the eggs.
  7. Add the eggs: Carefully crack one egg into each potato pocket. Cover the skillet with a lid and cook the eggs until they reach your desired doneness. For runny yolks, cook until the whites are set but yolks remain jiggly; for firmer yolks, cook longer until no longer jiggly.
  8. Finish and serve: Season with freshly ground black pepper and additional salt if needed. Sprinkle the shredded reduced-fat sharp cheddar evenly over the hash. Cut it into four portions and serve hot.

Notes

  • Use medium-sized diced potatoes to ensure they cook evenly and in the allotted time.
  • For a vegetarian version, omit bacon and add extra vegetables like bell peppers or mushrooms.
  • You can substitute chives with green onions for similar flavor.
  • Covering the skillet when cooking eggs helps them cook evenly and faster.
  • Leftover hash can be stored in the refrigerator and reheated for a quick breakfast.

Nutrition

Keywords: bacon egg potato hash, breakfast hash recipe, skillet breakfast, easy brunch recipe, potato and egg skillet

Find it online: https://topreci.com/delicious-recipe-8/