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Bacon, Egg, and Potato Hash Recipe

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

4.9 from 16 reviews

This hearty Bacon, Egg, and Potato Hash is a comforting and flavorful breakfast dish featuring crispy bacon, perfectly cooked potatoes seasoned with garlic and onion powders, fresh chives, and eggs cooked to your preference. Topped with reduced-fat sharp cheddar, it’s a satisfying meal that pairs savory and fresh ingredients for a perfect morning start.

Ingredients

Scale

Meat and Eggs

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

Vegetables and 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 and Seasonings

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

Oils and Cheese

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

Instructions

  1. Cook the Bacon: In a medium skillet over medium-high heat, cook the diced bacon until it is almost crispy but not fully done. Remove the bacon from the skillet and drain on paper towels to remove excess fat.
  2. Prepare the Pan for Potatoes: Drain the bacon grease from the skillet and wipe it clean. Return the skillet to heat and add the olive oil. Once the oil is hot, add the diced potatoes in a single layer. Let them cook undisturbed for a few minutes so they brown nicely, then flip them over to cook on the other side.
  3. Cook and Season Potatoes: Continue cooking the potatoes, flipping as needed, until they are browned and nearly tender, about 10 to 15 minutes total depending on the size of your potato chunks. In the final minute, sprinkle the garlic powder, onion powder, and kosher salt over the potatoes and stir them in evenly.
  4. Add Fresh Ingredients and Bacon: Mix the minced chives or green onions and the cooked bacon into the potatoes, ensuring an even distribution of flavors throughout the hash.
  5. Create Egg Pockets: Push the potato and bacon mixture to create four small openings or pockets in the skillet. These nests will hold the eggs.
  6. Cook the Eggs: Carefully crack one egg into each pocket. Cover the skillet with a lid and cook the eggs until they reach your desired doneness. For runny yolks, cook until the whites are set but yolks remain jiggly. For fully set eggs, cook longer until yolks are firm.
  7. Finish and Serve: Sprinkle fresh ground black pepper and additional salt if needed over the dish. Top with shredded reduced-fat sharp cheddar cheese to melt slightly. Cut the hash into four portions and serve immediately.

Notes

  • To make this dish gluten-free, ensure your garlic and onion powders do not contain additives with gluten.
  • You can substitute the reduced-fat cheddar with any cheese of your choice, such as pepper jack or mozzarella.
  • For a vegetarian version, omit the bacon and add mushrooms or bell peppers.
  • Leftovers can be refrigerated for up to 2 days and reheated in a skillet or microwave.
  • Adjust seasoning and cheese quantity to taste for lower sodium or fat content.

Nutrition

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

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