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
Scale
- 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.