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
Scale
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.
