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+ servings
Potato hash with bacon and eggs in a cast iron skillet
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5 from 10 votes

Potato Hash with Bacon and Eggs

This recipe for Potato Hash with Bacon and Eggs is incredibly versatile and full of flavor. Crispy fried eggs and bacon, pillowy potatoes, and savory additions of onion and peppers makes this dish an irresistible skillet meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Main Dish
Cuisine: American, Gluten Free
Diet: Gluten Free
Servings: 4 servings
Calories: 372kcal

Ingredients

  • 8 slices bacon (diced)
  • 4 cups russet potatoes (1/2-inch medium dice)
  • salt (to taste)
  • pepper (to taste)
  • 1/4 cup red bell pepper (fine dice)
  • 1/4 cup sweet onion (fine dice)
  • 1/4 teaspoon paprika
  • 4 eggs
  • fresh parsley (optional, garnish)

Instructions

  • Preheat oven to 400°F.
  • Add diced bacon to a large, oven-proof skillet or cast iron pan. Turn the heat onto medium.
  • Cook, stirring often, until the bacon is just crisp. Remove with a slotted spoon to a paper-towel-lined plate.
  • Drain all but 2 tablespoons of the bacon grease from the pan and return the pan to the stove. Increase heat to medium-high.
  • Add the potatoes and cook 2-3 minutes, stirring occasionally. Stir in the bell pepper and onion and continue cook an additional 2-3 minutes. The vegetables should be crisp-tender, and will finish cooking in the oven.
  • Stir in the paprika and bacon.
  • Spread the hash out evenly into the pan. Press 4 indents into the hash.
  • Crack and egg into each indent.
  • Transfer the pan to the oven and cook until the white of the egg is set and the yolk is still runny, about 10-12 minutes.
  • Garnish with fresh, minced parsley, if desired.

Notes

Tips and Techniques

  • You can use red or green bell pepper or a combination of the two.
  • Try to cut your potatoes into as evenly-sized pieces as possible. This will help them all cook at the same rate so that you don’t end up with mushy and/or hard pieces of potato.
  • Cut the bacon all at once by placing it in one large stack. To do this, simply open the package of bacon and remove the slices as one big piece. Then, cut through every piece, all at once, into 1/2-inch slices.
  • Bacon will crisp up more as it cools so be careful not to overcook it. Remove it from the skillet when it is just starting to look as if it’s getting crispy.
  • You can substitute sausage for the bacon. If you decide to use sausage, you will need to add oil or butter to cook the vegetables in.
  • Store any leftover hash in an airtight container in the refrigerator. Consume within 4-5 days.
 
** Nutritional information is an estimate based on an online nutritional calculator and may vary.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 30g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 362mg | Potassium: 810mg | Fiber: 2g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 2mg