why make this recipe
This Bacon Potato Egg Hash is quick, tasty, and filling. It uses few things you may already have. It makes a good breakfast, brunch, or simple dinner. If you like easy comfort food, you may also enjoy the bacon mushroom cabbage bake for another simple meal.
introduction
This hash mixes crispy bacon, golden potatoes, soft-cooked eggs, and a bit of onion. The flavors are warm and homey. You can change it a little to match what you have. The recipe is simple and works for cooks of any skill.
how to make Bacon Potato Egg Hash
Heat the pan and cook the bacon first. Use the bacon fat to brown the potatoes for more flavor. Add the onion until it is soft. Make small wells and cook the eggs right in the hash. Cover the pan to cook the eggs the way you like. For a different side idea, try a dish like balsamic roasted mushrooms with herby kale mashed potatoes.
Ingredients :
4 slices of bacon, 2 medium potatoes, diced, 1 small onion, chopped, 4 eggs, Salt and pepper to taste, 2 tablespoons of olive oil, Chopped parsley for garnish (optional)
Directions :
- In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pan.
- Add the diced potatoes to the skillet and cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden and tender.
- Add the chopped onion and cook for another 3-5 minutes until the onion is translucent.
- While the potatoes are cooking, crack the eggs into a bowl and season with salt and pepper.
- Make small wells in the potato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking.
- Crumble the cooked bacon over the top.
- Garnish with chopped parsley if desired, and serve warm.
how to serve Bacon Potato Egg Hash
Serve hot right from the skillet. Use a spatula and plate a portion with one or two eggs. Add extra salt and pepper if needed. A small green salad or toast pairs well.
how to store Bacon Potato Egg Hash
Cool the hash to room temperature. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat in a skillet over low heat until warm, or use a microwave in short bursts. Cooked eggs may be firmer after reheating.
tips to make Bacon Potato Egg Hash
- Cut the potatoes in even pieces so they cook the same.
- Start with medium heat to get a golden crust on the potatoes.
- Use the bacon drippings for more taste, or use olive oil if you need.
- Cover the pan to steam the eggs slightly and speed cooking.
- For a larger batch, use a bigger skillet and keep items in an even layer.
For another hash-style idea, you can compare notes with a beef hash brown casserole recipe.
variation (if any)
- Add bell pepper or mushrooms when you add the onion.
- Swap bacon for cooked sausage or ham.
- Stir in grated cheese at the end for a creamy top.
- Use sweet potato or leftover roasted potatoes instead of raw potatoes.
FAQs
Q: Can I skip the bacon?
A: Yes. Use olive oil or butter to cook the potatoes for a vegetarian version.
Q: How do I get runny yolks?
A: Cook the eggs covered for a short time and check often. Remove the lid when whites are set and yolks are still soft.
Q: Can I make this ahead?
A: You can cook the potatoes and onion ahead and keep them in the fridge. Reheat and add fresh eggs when ready to serve.
Q: What potato type is best?
A: A starchy potato like russet makes a soft inside with a crisp outside. Waxy potatoes hold shape better.
Conclusion
If you want another simple recipe for bacon, eggs, and potatoes, see this clear version at Bacon, Egg, and Potato Hash – Lite Cravings.
Bacon Potato Egg Hash
Ingredients
Method
- In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pan.
- Add the diced potatoes to the skillet and cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden and tender.
- Add the chopped onion and cook for another 3-5 minutes until the onion is translucent.
- While the potatoes are cooking, crack the eggs into a bowl and season with salt and pepper.
- Make small wells in the potato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking.
- Crumble the cooked bacon over the top.
- Garnish with chopped parsley if desired, and serve warm.