Nostalgic Appeal
This hash reminds me of cozy diners and lazy weekend mornings. The aroma of sizzling bacon and browning potatoes is pure comfort food. It’s a dish that feels both familiar and exciting, a guaranteed crowd-pleaser that brings back happy breakfast memories.
Homemade Focus
While diner-style hashes are great, making this at home allows you to control the quality of the ingredients and customize it to your liking. Plus, it’s a fun and easy cooking project that the whole family can enjoy.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of savory, salty, and earthy. The bacon provides a smoky and salty foundation, the potatoes offer a crispy and starchy element, and the eggs contribute a rich and creamy component. The chives or green onions add a fresh and herbaceous touch, while the spices enhance the overall flavor.
Ingredient Insights
Let’s take a closer look at the key ingredients that make this hash so delicious! We start with [describe the bacon: center-cut bacon, diced and cooked until crispy, adding a savory and smoky flavor]. Then comes the [describe the potatoes: russet potatoes, peeled and diced into small chunks, providing a crispy and starchy base for the hash]. We also incorporate [describe the herbs: fresh chives or green onions, minced and adding a touch of freshness and herbaceousness]. And of course, the star of the show is the [describe the eggs: perfectly cooked eggs, nestled in the hash, providing a rich and protein-packed addition]. Finally, the [describe the cheese: shredded reduced-fat sharp cheddar cheese, adding a touch of sharpness and creaminess (optional)]. Each ingredient plays a crucial role in creating the overall deliciousness of this hash.
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a medium skillet, a cutting board, a sharp knife, a spatula, a small bowl for the cooked bacon, and measuring spoons.
Ingredients
- 6 slices center-cut bacon, diced
- 2 tsp olive oil
- 1 1/2 lbs russet potatoes, skinned and diced small (about 3/4 inch chunks)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup minced chives or chopped green onions
- 4 large eggs
- 1/4 cup shredded, reduced-fat sharp cheddar (optional)
- Black pepper, to taste
Step-by-Step Instructions
- Cook the Bacon: In a medium skillet, cook the bacon over medium-high heat until almost done. Remove from skillet and drain on paper towels.
- Cook the Potatoes: Drain and wipe the bacon grease from the skillet. Return to heat and add in olive oil. Once oil is hot, add potatoes in a single layer. Let them cook without mixing for a few minutes, then flip. Continue to cook potatoes until browned and nearly cooked through, about 10-15 minutes total, depending on how small you cut your potatoes. In the final minute or so of cooking, sprinkle with garlic powder, onion powder, and salt. Mix together.
- Combine Ingredients: Mix in chives (or green onions) and bacon. Make sure all ingredients are evenly dispersed throughout the potatoes.
- Cook the Eggs: Move the mixture so there are 4 pockets or nests for the eggs. (See pictures above.) Carefully crack each egg into the pockets, then cover the skillet and cook until eggs are done to your liking, checking often. For a runny egg, cook until the whites are set but the yolk is still jiggly. For a more set egg, cook until egg and yolk are no longer jiggly.
- Serve: Finish with fresh ground pepper. Add extra salt, as needed. Top with shredded cheddar cheese, if desired. Cut into 4 portions and serve.
Troubleshooting
- Potatoes are sticking to the skillet: Make sure the oil is hot before adding the potatoes. You can also use a non-stick skillet.
- Eggs are overcooked: Check the eggs frequently while they are cooking to ensure they are done to your liking.
- Bacon is burnt: Cook the bacon over medium-high heat and keep a close eye on it to prevent it from burning.
Tips and Variations
- For a spicier hash, add some diced jalapeños or red pepper flakes to the potatoes while cooking.
- You can add other vegetables like diced bell peppers, onions, or mushrooms for extra flavor and nutrition. Sauté them along with the potatoes.
- Feel free to use different cheeses, such as Monterey Jack, pepper jack, or a blend of cheddar and mozzarella.
- For a vegetarian version, omit the bacon and add some diced tofu or tempeh.
Serving and Pairing Suggestions
This Bacon, Egg, and Potato Hash is delicious on its own, but it also pairs well with other breakfast favorites like avocado toast, a side of fruit, or a dollop of sour cream.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/4th of the recipe. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 350-450
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 8-12g
- Cholesterol: Approximately 200-250mg
- Protein: Approximately 15-20g
- Carbohydrates: Approximately 25-35g
- Fiber: Approximately 3-5g
- Sugar: Approximately 3-5g
- Sodium: Approximately 500-700mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., turkey bacon for regular bacon), adjust the calculations accordingly.
Hearty and Flavorful: Bacon, Egg, and Potato Hash
This Bacon, Egg, and Potato Hash is a classic comfort breakfast! Crispy potatoes, savory bacon, and perfectly cooked eggs make this an irresistible morning treat. Learn how to make this easy and crowd-pleasing recipe
Ingredients
- 6 slices center-cut bacon, diced
- 2 tsp olive oil
- 1 1/2 lbs russet potatoes, skinned and diced small (about 3/4 inch chunks)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup minced chives or chopped green onions
- 4 large eggs
- 1/4 cup shredded, reduced-fat sharp cheddar (optional)
- Black pepper, to taste
Instructions
- Cook the Bacon: In a medium skillet, cook the bacon over medium-high heat until almost done. Remove from skillet and drain on paper towels.
- Cook the Potatoes: Drain and wipe the bacon grease from the skillet. Return to heat and add in olive oil. Once oil is hot, add potatoes in a single layer. Let them cook without mixing for a few minutes, then flip. Continue to cook potatoes until browned and nearly cooked through, about 10-15 minutes total, depending on how small you cut your potatoes. In the final minute or so of cooking, sprinkle with garlic powder, onion powder, and salt. Mix together.
- Combine Ingredients: Mix in chives (or green onions) and bacon. Make sure all ingredients are evenly dispersed throughout the potatoes.
- Cook the Eggs: Move the mixture so there are 4 pockets or nests for the eggs. (See pictures above.) Carefully crack each egg into the pockets, then cover the skillet and cook until eggs are done to your liking, checking often. For a runny egg, cook until the whites are set but the yolk is still jiggly. For a more set egg, cook until egg and yolk are no longer jiggly.
- Serve: Finish with fresh ground pepper. Add extra salt, as needed. Top with shredded cheddar cheese, if desired. Cut into 4 portions and serve.
Recipe Summary and Q&A
Q: Can I make this hash ahead of time?
A: You can cook the potatoes and bacon ahead of time and store them separately in the refrigerator. When you’re ready to serve, reheat them in a skillet and then add the eggs.
Q: Can I freeze this hash?
A: It’s not recommended to freeze this hash as the texture of the potatoes and eggs might change after freezing and thawing.
Q: Can I use different types of potatoes?
A: Yes! Yukon Gold potatoes or red potatoes can be substituted for russet potatoes.
I hope you enjoy this Bacon, Egg, and Potato Hash as much as I do! It’s a hearty and satisfying way to start your day. Happy cooking!