There’s no better way to start your day than with this hearty and healthy Breakfast Potato Hash with Eggs! Crispy bacon bits, cubed russet potatoes, and over-easy eggs are cooked in a cast-iron skillet for an easy homestyle breakfast recipe the whole family will love.
Breakfast Potato Hash with Eggs Recipe
I’ve gone and done it again.
Thinking a recipe was too simple or too common to bother including it on the website.
But luckily, my mother and sister-in-love insisted on getting this exact potato hash with eggs recipe after they enjoyed it a few weeks ago.
(It’s actually super similar to this Sheet Pan Breakfast Hash with Eggs!)
What’s so special about it? I’m so glad you asked.
It all starts with a cast-iron skillet.
Yes, if you don’t have one you MUST get one because that’s the secret to the crispy-potato-magic. And the more seasoned it is, the better.
Bacon pieces are then cooked in the skillet and the flavor-packed bacon grease is used in place of oil for the rest of the recipe.
You see where I’m going here?! The potato hash is infused with a delicious bacon flavor during the entirety of cooking.
A subtly spicy mix is then added in to give this hash recipe a little bit of a Cajun kick. (No need to worry if you don’t like spicy, though. You can always adjust the amounts!)
And finally, the eggs are cracked into the MIDDLE of the potatoes, allowing them to cook in a very unique way that will give you the softest yolks and most delicate whites you’ve ever tasted.
So without further ado, let’s dive into making this breakfast potato hash with eggs and bacon!
Ingredients
The ingredients you’ll need for this recipe are very common to most traditional breakfast recipes and consist of the following:
Bacon – A really good, high-quality bacon is preferred. After all, the majority of the flavor in this dish comes from the bacon. If you’re on a Whole30 or Paleo diet, be sure to find one that is made without nitrates or added sugar.
Potatoes – Russet potatoes were used in this recipe but you can also try out Yukon gold or red potatoes. Skin-on is my personal preference, but feel free to peel them if you’d prefer.
Eggs – Normally 5 eggs fits pretty easily in the skillet, but you can always try squeezing in a sixth if you’d like!
Veggies – You’ll need one bell pepper, a green or red both work great, and one onion, a sweet, yellow, or red can all be used.
Seasonings – A blend of paprika, dried oregano, and cayenne pepper are the quick Cajun mix that seasons this dish. If you don’t like spicy food for breakfast, you can always leave out the cayenne pepper without too much impact on taste.
You can also swap out the russet potatoes for sweet and make this Sweet Potato Hash with Eggs!
Cutting Potatoes for a Hash
The key to getting crispy potatoes when making this hash recipe is making sure to cut them the correct size.
Too big and they will not cook up fully. Too small and you’ll end up with burnt potatoes on the bottom of your skillet.
So here are the step-by-step instructions for cutting potatoes to use in a hash brown recipe:
- Cut one russet potato in half lengthwise. (step 1 above)
- Turn one of the halves cut-side-down onto the cutting board and make vertical slices about ½-inch apart. (step 2 above)
- Place those slices flat-side down and make cuts perpendicular to those slices ½-inch apart. (step 3 above)
- You should end up with ½-inch cubes of potatoes. (step 4 above)
How to Make Potato Hash with Eggs
Now that you have all of your potatoes ready to go, it’s time to start cooking up that hash.
- Add cut bacon to a large cast iron skillet over medium-low heat . Cook for 10-12 minutes, or until fully cooked. Remove bacon pieces from the skillet and place on a paper-towel lined plate to let drain. (step 1 above)
- Measure out bacon grease and add bacon in 3 tablespoons of it. If bacon did not put off that much grease, substitute the difference with butter or oil. Add onion and bell pepper. Sauté for 3-4 minutes over medium heat. Add garlic and continue sautéing for another 1-2 minutes. (step 2 above)
- Push all of the vegetables to the side of the skillet and add cubed potatoes along with paprika, oregano, cayenne pepper, salt, and black pepper. Mix potatoes and seasonings until well combined. (step 3 above)
- Cook for 10 minutes, stirring occasionally. Begin mixing in the onions and peppers within the last 2-3 minutes. (step 4 above)
- Make 5 wells in the center of the potatoes about 1-2 inches wide. Crack one egg in each well. (step 5 above)
- Cover the skillet with a lid and reduce heat to medium-low. Cook for 6-8 minutes. (Closer to 6 for over-easy eggs and closer to 8 minutes for over-hard eggs.) (step 6 above)
- When eggs are almost cooked to your liking, remove lid and sprinkle bacon bits on to warm them back up.
Serving
Serve this breakfast hash with eggs with a sprinkle of fresh cilantro or fresh parsley.
You can also make it a little more spicy by adding on a drizzle of homemade Sriracha Mayo or Fresh Salsa.
Or add a creamy texture by mixing up some Homemade Guacamole.
Prep-Ahead Instructions
From start to finish this recipe will take you close to 45 minutes to make it. That’s a long time if you’re pretty hungry in the morning!
To speed things up a little bit you can always prep-ahead by dicing up the bell peppers, onions, potatoes, and bacon.
If cutting the potatoes, make sure to store them in the refrigerator in a bowl of unsalted water.
You can prep these ingredients up to 2-3 days in advance.
By just doing this you’ll save yourself an extra 30 minutes in the morning.
Other Breakfast Egg Recipes
If you want a few more protein-loaded egg recipe ideas for breakfast, you might also enjoy:
- Easy Migas Recipe
- Healthy Spinach Egg Muffins
- Spinach Artichoke Crustless Quiche
- Easy Mexican Breakfast Casserole
Breakfast Potato Hash with Eggs Recipe
There's no better way to start your day than with this hearty and healthy Breakfast Potato Hash with Eggs! Crispy bacon bits, cubed russet potatoes, and over-easy eggs are cooked in a cast-iron skillet for an easy homestyle breakfast recipe the whole family will love.
Ingredients
- 6 oz. bacon about 5-6 slices, cut into bite-sized pieces
- 1 small sweet onion finely chopped
- 1 green bell pepper finely chopped
- 3 cloves garlic crushed
- 1 lb. russet potatoes cut into ½-inch cubes
- ½ tsp. paprika
- ½ tsp. oregano dried
- ⅛-¼ tsp. cayenne pepper depending on desired spice level
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- 5 eggs
- Cilantro chopped, optional
Instructions
-
In a large cast iron skillet over medium-low heat add cut bacon. Cook for 10-12 minutes, or until fully cooked. Remove bacon pieces from the skillet and place on a paper-towel lined plate to let drain.
-
Measure out bacon grease and add back in 3 tablespoons of it. If bacon did not put off that much grease, substitute the difference with butter or oil. Add onion and bell pepper. Sauté for 3-4 minutes over medium heat. Add garlic and continue sautéing for another 1-2 minutes.
-
Push all of the vegetables to the side of the skillet and add cubed potatoes along with paprika, oregano, cayenne pepper, salt, and black pepper. Mix potatoes and seasonings until well combined.
-
Cook for 10 minutes, stirring occasionally. Begin mixing in the onions and peppers within the last 2-3 minutes.
-
Make 5 wells in the center of the potatoes about 1-2 inches wide. Crack one egg in each well.
-
Cover the skillet with a lid and reduce heat to medium-low. Cook for 6-8 minutes. (Closer to 6 for over-easy eggs and closer to 8 minutes for over-hard eggs.)
-
When eggs are almost cooked to your liking, remove lid and sprinkle bacon bits on to warm them back up.
-
Serve potato hash and eggs with a sprinkle of fresh cilantro and enjoy!
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