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Bacon, Egg, and Potato Hash Recipe

Bacon, Egg, and Potato Hash Recipe
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★★★★★

4.8 from 29 reviews

A hearty and satisfying Bacon, Egg, and Potato Hash featuring crispy bacon, golden roasted potatoes seasoned with garlic and onion powders, topped with runny or fully set eggs and a sprinkle of reduced-fat sharp cheddar and fresh chives for a delicious breakfast or brunch option.

Ingredients

Scale

Meat & Eggs

  • 6 slices center cut bacon, diced
  • 4 large eggs

Vegetables & Herbs

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

Spices & Seasonings

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

Oils & Dairy

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

Instructions

  1. Cook the bacon: In a medium skillet over medium-high heat, cook the diced bacon until almost crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon grease in the skillet.
  2. Prepare the skillet: Remove excess bacon grease by wiping the skillet clean, then return it to the heat and add 2 teaspoons of olive oil. Once the oil is hot, add the diced potatoes in a single layer, letting them cook undisturbed for a few minutes before flipping to brown evenly.
  3. Cook the potatoes: Continue cooking the potatoes for 10-15 minutes, turning occasionally, until they are golden brown and nearly cooked through. In the final minute, sprinkle the potatoes with garlic powder, onion powder, and kosher salt, mixing thoroughly.
  4. Add chives and bacon: Stir in the minced chives (or green onions) and the cooked bacon pieces, ensuring the mixture is evenly combined.
  5. Create egg pockets: Use a spatula to move the potato mixture to form four small nests or pockets in the skillet.
  6. Cook the eggs: Carefully crack an egg into each potato nest. Cover the skillet and cook the eggs to your preferred doneness—cook until the whites are set but yolks remain jiggly for runny eggs, or longer for fully set eggs, checking frequently.
  7. Finish and serve: Sprinkle the top with shredded reduced-fat sharp cheddar and ground black pepper. Add extra salt if desired. Cut the hash into four portions and serve warm.

Notes

  • Use center cut bacon for a leaner result with balanced flavor.
  • Be careful when forming the egg pockets to avoid breaking the yolks.
  • Adjust seasoning to taste, especially salt and pepper.
  • This recipe is perfect for a weekend breakfast or brunch and can be easily doubled.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

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

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