If you’re craving a hearty, flavorful, and comforting morning meal, this Breakfast Potato Hash with Eggs Recipe is your new best friend. It’s that perfect combination of crispy, savory potatoes, tender caramelized veggies, smoky bacon, and eggs cooked just right nestled right in. Every bite bursts with textures and flavors that feel like a celebration of breakfast itself. Whether it’s a lazy weekend brunch or a weekday treat, this dish brings warmth and satisfaction to your plate in the most delicious way.
Ingredients You’ll Need
Simple ingredients come together beautifully in this Breakfast Potato Hash with Eggs Recipe. Each element plays an essential role, from the crispy bacon adding smokiness, to the tender potatoes providing heartiness, with veggies giving vibrant color and depth of flavor.
- Bacon (6 ounces): Adds irresistible smoky richness and the perfect crispy texture contrast.
- Sweet onion (1 small): Offers natural sweetness and softness that balance the savory components.
- Green bell pepper (1 medium): Brings a fresh, slightly peppery crunch and bright green color.
- Garlic (3 cloves): Infuses the dish with aromatic warmth and depth.
- Russet potatoes (1 pound): The hearty base, providing that classic crispy-on-the-outside, tender-on-the-inside texture.
- Paprika (½ teaspoon): Adds a smoky, subtle earthiness to the potatoes.
- Oregano (½ teaspoon, dried): Brings an herby undertone that complements the veggies perfectly.
- Cayenne pepper (⅛-¼ teaspoon): Offers just the right kick of gentle heat tailored to your spice preference.
- Salt (1 teaspoon): Enhances and pulls all the flavors together.
- Black pepper (¼ teaspoon): Adds a mild sharpness that balances the dish.
- Large eggs (5): These are nestled into the hash, creating a creamy, protein-packed finish.
- Fresh cilantro (optional): A sprinkle at the end brightens the dish with fresh herbal notes.
How to Make Breakfast Potato Hash with Eggs Recipe
Step 1: Cook the Bacon
Start by placing your bite-sized bacon pieces in a large cast iron skillet over medium-low heat. Slowly cook them for about 10 to 12 minutes until they’re perfectly crisp. Once done, transfer the bacon to a paper towel-lined plate to drain and keep those irresistible crispy bits ready for later.
Step 2: Sauté the Vegetables
Measure out about 3 tablespoons of the bacon grease from the pan—if there isn’t enough, add butter or oil to make up the difference. This grease is flavor gold and will help caramelize the onion and bell pepper beautifully. Add the finely chopped onion and green bell pepper to the skillet and sauté for 3 to 4 minutes until softened. Toss in the crushed garlic and keep cooking for another 1 to 2 minutes until fragrant and translucent.
Step 3: Add and Season the Potatoes
Push the veggies to one side of the skillet and introduce the cubed russet potatoes. Sprinkle the paprika, oregano, cayenne pepper, salt, and black pepper over them. Mix everything well to coat the potatoes evenly with the seasoning. This step is key for building all those layers of flavor that make this Breakfast Potato Hash with Eggs Recipe so incredible.
Step 4: Cook the Potatoes Alongside the Veggies
Cook the potatoes for about 10 minutes over medium heat, stirring occasionally to prevent sticking. During the last few minutes, fold the sautéed onions and bell peppers into the potatoes to intermingle their flavor and soften everything up nicely.
Step 5: Add the Eggs
Create five little wells throughout the skillet, each about 1 to 2 inches wide. Carefully crack one egg into each well, allowing them to nestle snugly in the potatoes.
Step 6: Cover and Cook the Eggs
Place a lid over the skillet and reduce the heat to medium-low. Let everything cook gently for 6 to 8 minutes—lean toward 6 minutes if you prefer your eggs over-easy, or go closer to 8 minutes for fully set over-hard yolks. This gentle steaming ensures the eggs cook perfectly without drying out.
Step 7: Add Back the Bacon
Remove the lid when the eggs are nearly done. Sprinkle the reserved bacon bits back into the skillet, letting them warm through and blend with the eggs and potatoes. This final touch reintroduces that irresistible bacony crunch at the perfect moment.
Step 8: Serve and Enjoy
Top everything with a sprinkle of freshly chopped cilantro if you like, adding a pop of fresh herbaceous flavor. Then dig in and enjoy the satisfying, comforting experience of this Breakfast Potato Hash with Eggs Recipe.
How to Serve Breakfast Potato Hash with Eggs Recipe
Garnishes
Simple garnishes like freshly chopped cilantro add vibrancy and fresh contrast to the rich, smoky flavors. You can also experiment with a little shredded cheddar or a few dashes of hot sauce to up the flavor game and personalize your plate.
Side Dishes
This dish stands beautifully on its own, but if you want to round out your meal, consider serving it with a side of buttery toast or fresh fruit salad. A light, crisp green salad also pairs wonderfully to add some refreshing crunch and balance.
Creative Ways to Present
For a fun brunch presentation, serve the hash in individual cast iron skillets or rustic bowls, allowing your guests to break into soft eggs themselves. You can also use an egg ring to keep the eggs perfectly round and centered, making each serving look like a work of art.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making your next serving just as delicious.
Freezing
You can freeze the cooked potato hash (without eggs) for up to 2 months. Make sure it’s completely cooled before packaging in freezer-safe containers or bags. Eggs don’t freeze well in this recipe, so add fresh eggs when reheating.
Reheating
Reheat leftovers in a skillet over medium heat until warmed through to maintain crispiness. To recreate the classic egg component, crack fresh eggs over the warmed hash and cover to cook gently just before serving.
FAQs
Can I use other types of potatoes for this hash?
Absolutely! While russet potatoes crisp up nicely, Yukon golds or red potatoes also work great and add a creamier texture. Just adjust cooking time slightly to ensure they become tender.
Is there a vegetarian version of this Breakfast Potato Hash with Eggs Recipe?
Yes! Simply omit the bacon and use extra butter or oil for sautéing. You can boost flavor by adding smoked paprika or smoked salt to replicate that smoky goodness.
Can I make this recipe gluten-free?
Definitely. This recipe is naturally gluten-free as long as you use pure spices without fillers. Always double-check labels when using packaged ingredients.
What’s the best way to get crispy potatoes?
Make sure your potatoes are cut evenly and dry before cooking. Using some bacon grease or butter helps achieve that perfect crisp. Avoid overcrowding the pan so the potatoes can brown evenly.
Can I prepare this recipe for a crowd?
Yes, this recipe scales well! Use a larger skillet or make it in batches on the stove. Keep cooked portions warm in a low oven until ready to serve, then add fresh eggs on top as you serve.
Final Thoughts
This Breakfast Potato Hash with Eggs Recipe is a true crowd-pleaser that brings warmth, comfort, and vibrant flavors to your breakfast table. Don’t hesitate to make it your go-to morning meal to brighten up even the busiest days. Each bite feels like a cozy hug, and once you try it, you’ll wonder how you ever breakfasted without it.
Print
Breakfast Potato Hash with Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This hearty Breakfast Potato Hash with Eggs features crispy bacon, tender potatoes, sautéed veggies, and perfectly cooked eggs all combined in a flavorful skillet dish. A comforting and satisfying meal ideal for a weekend brunch or any morning when you want a delicious homemade breakfast.
Ingredients
Meat
- 6 ounces 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 pound russet potatoes (cut into ½-inch cubes)
- Cilantro (chopped, optional)
Spices & Seasonings
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ⅛–¼ teaspoon cayenne pepper (depending on desired spice level)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
Others
- 5 large eggs
- Butter or oil (to supplement bacon grease if needed, approximately 1-2 tablespoons)
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 cooked and crispy. Remove the bacon from the skillet and place on a paper-towel lined plate to drain excess grease.
- Cook veggies: Measure out the bacon grease and return 3 tablespoons back to the skillet. If there isn’t enough grease, add butter or oil to reach 3 tablespoons. 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 to sauté for another 1-2 minutes until fragrant.
- Add potatoes and season: Push the cooked vegetables to one side of the skillet. Add the cubed russet potatoes along with paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix everything well so the potatoes are evenly coated with the seasonings.
- Cook potatoes: Continue cooking the potatoes for about 10 minutes, stirring occasionally to prevent sticking. In the last 2-3 minutes, stir the onions and peppers back into the potatoes so all ingredients combine evenly.
- Add eggs: Make five wells in the potato mixture, each about 1-2 inches wide. Crack one egg into each well carefully so the yolks remain intact.
- Cover and cook eggs: Cover the skillet with a lid and reduce heat to medium-low. Cook the eggs for 6-8 minutes depending on your preference—6 minutes for over-easy eggs, or closer to 8 minutes for over-hard eggs.
- Add back bacon: Just before the eggs finish cooking, remove the lid and sprinkle the cooked bacon pieces evenly over the top to warm them through.
- Serve: Garnish the potato hash and eggs with freshly chopped cilantro if desired. Serve immediately and enjoy your flavorful breakfast hash.
Notes
- For a spicier dish, increase cayenne pepper up to ¼ teaspoon; reduce for milder flavor.
- If you prefer crispy eggs, cook uncovered for the last 1-2 minutes.
- Russet potatoes are ideal as they hold up well and become tender yet slightly crispy when cooked.
- Using a cast iron skillet aids in even cooking and develops great flavor but a heavy-bottomed skillet can also be used.
- Leftovers can be refrigerated and gently reheated in a skillet or microwave.
