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. Everyone in your house will rally around breakfast or brunch with this one-pan hash at the center.

Healthy potato and egg breakfast recipe is served for breakfast.

Breakfast Hash Recipe

I’ve gone and done it again.

Thinking a recipe was too simple or too common to bother including it on the website.

(This Breakfast Potato Hash with Eggs is actually super similar to this Sheet Pan Breakfast Hash with Eggs!)

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. It is a one-pan meal wonder.

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. (That’s my secret to why this hash is SO good!!)

Veggies and potatoes are slow-cooked for a crispy outside and tender inside. Some Cajun spices round out the flavor.

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 egg whites you’ve ever tasted.

It’s the perfect dish for weekend breakfasts.

But don’t just serve this at breakfast; it’s a delicious meal any time of day.

So without further ado, let’s dive into making this breakfast potato hash with eggs and bacon!

Eggs, bacon, seasonings, potatoes, and vegetables are the ingredients needed for this recipe.
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Ingredients

The fresh ingredients you need to make this breakfast potato hash recipe include:

  • 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 potatoes or red potatoes. Skin-on is ideal (extra nutrients!), 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 green or red bell pepper, both work great. And one onion—a sweet, yellow, or red onion can all be used.
  • Seasonings. A blend of paprika, dried oregano, and cayenne pepper make the quick Cajun mix that seasons this dish. If you’re not a fan of spice for breakfast, you can always leave out the cayenne pepper without too much impact on taste.

Cooks Tip: You can also swap out the russet for sweet potatoes and make this Sweet Potato Breakfast Hash with Eggs!

How to Make Potato Hash with Eggs

Below are the steps to follow to make this delicious potato hash recipe:

Cut the Potatoes 

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 the skillet.

First, cut one russet potato in half lengthwise. Turn one of the halves cut-side-down onto the cutting board and make vertical slices about ½-inch apart. 

Place those slices flat-side down and make cuts perpendicular to those slices ½-inch apart.

You should end up with ½-inch cubes of potatoes. 

Cook the Bacon

Now that you have all of your diced potatoes ready to go, it’s time to start cooking up that hash.

Add the cut bacon to a large skillet (cast-iron is best) over medium-low heat for 10-12 minutes, or until fully cooked.

Remove bacon pieces with a slotted spoon and place on a paper towel-lined plate to let drain. 

Bacon bits are cooked in a cast-iron skillet.

Add the Veggies

Pour bacon grease into a cup and measure out 3 tablespoons to add back to the pan. If the bacon did not put off that much grease, substitute the difference with butter or olive oil. Be sure the bottom of the pan is covered.

Add the chopped onion and bell pepper. Sauté the fresh vegetables for 3-4 minutes over medium heat.  

Sprinkle the garlic over the veggies and continue sautéing for another 1-2 minutes.

Peppers and onions are cooked in the bacon grease.

Make Room for the Potatoes

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. The potatoes should be golden brown and crispy on the outside.

Create Wells for the Eggs

Make 5 wells in the center of the cooked 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 with a runny yolk and closer to 8 minutes for over-hard eggs.) 

When the eggs are almost cooked to your liking, remove the lid and sprinkle bacon bits on to warm them back up.

Serve the Hash

Serve this hearty breakfast hash with eggs with a sprinkle of fresh herbs, like cilantro or parsley, or even chopped green onions.

You can also make it a little spicier by adding on a drizzle of hot sauce, homemade Sriracha Mayo, or Fresh Salsa.

Or add a creamy texture by mixing up some Homemade Guacamole.

Breakfast hash with eggs is garnished with fresh cilantro or parsley.

Meal Prep and Storage

  • How to Prep-Ahead: 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.
  • How to Store: Store leftovers in an airtight container in the fridge for up to 4 to 5 days, separate from the eggs.
  • How to Freeze: It is best to flash-freeze the veggies in a single layer on a pan in the oven for a couple of hours. Then, transfer to a freezer-safe bag. This should keep for up to 6 to 9 months. Do not freeze the eggs.
  • How to Reheat: Add the hash back to a skillet with a little bit of oil or butter. Cover it, and heat it up on low for 5-10 minutes.  

What does breakfast hash mean?

Usually, breakfast hash is a term for a mixture of eggs and potatoes. Other ingredients, like veggies and protein are often added, as well.

Gluten-free and dairy-free breakfast hash is served from a skillet.

What is traditionally in hash?

Traditionally, eggs, potatoes, and protein are in a hash. The potatoes are sliced and cooked in a way to ensure crispy edges, and eggs are usually over easy or over medium.

Why is my potato hash not crispy?

There are a few reasons why your has isn’t crispy. If you used gold potatoes, cooked them on too low of a heat, tried to cook too many at once, or didn’t use enough oil, the potatoes might not crisp up.

Expert Tips and Tricks

  • Size matters. Pay attention to how you cut the potatoes. You want them small and evenly sized.
  • Nice and hot. If the pan is too cool the potatoes won’t get crispy.
  • You choose. Pick any types of veggies you want, just pay attention to cooking times.
  • Watch the center. Look at the yolks so you know when you stop cooking the hash.
  • Top it off. A drizzle of Sriracha Mayo takes this dish over the top.
Breakfast hash and egg is set on the counter for a dairy-free recipe.

More Breakfast Recipes

If you want a few more protein-loaded egg recipe ideas for breakfast, you might also enjoy these dishes:

Easy Migas Recipe, Breakfast Tostadas, and Easy Mexican Breakfast Casserole add some south-of-the-border flavor to breakfast.

Don’t miss Sweet Potato HashbrownsHashbrown CasseroleEgg White Bites, Spinach Crustless Quiche, and Breakfast Egg Muffins.

And if you love a good hash, be sure to try Corned Beef HashSweet Potato Hash, and Sheet Pan Hash and Eggs.

Make your own Chicken Breakfast Sausage (or a Breakfast Sausage Seasoning mix to use on any meat!)

Tap stars to rate!

5 from 10 votes

Breakfast Potato Hash with Eggs

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.
Healthy potato and egg breakfast recipe is served for breakfast.
Yield 5 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 10 votes

Notes

Meal Prep and Storage

  • How to Prep-Ahead: 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.
  • How to Store: Store leftovers in an airtight container in the fridge for up to 4 to 5 days, separate from the eggs.
  • How to Freeze: It is best to flash-freeze the veggies in a single layer on a pan in the oven for a couple of hours. Then, transfer to a freezer-safe bag. This should keep for up to 6 to 9 months. Do not freeze the eggs.
  • How to Reheat: Add the hash back to a skillet with a little bit of oil or butter. Cover it, and heat it up on low for 5-10 minutes.  

Nutrition

Calories: 296kcal, Carbohydrates: 22g, Protein: 12g, Fat: 18g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 677mg, Potassium: 611mg, Fiber: 2g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 27mg, Calcium: 59mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

  1. 5 stars
    Great recipe! I made this with 4 oz. of prosciutto cubed, 4 slices of bacon and one spicy Italian sausage. The onions were starting to get burned on the edges so I removed the onions and peppers and added them back in the end. This is such a great recipe to play around with. Next time I will use sweet potato.

    1. Yay! So happy to hear you enjoyed the recipe, Jean Marie! I love how creative I can be, as well. Thanks so much for taking the time to leave a comment and rating!

  2. This was so simple and delicious even in a non stick aluminum pan. I will be doing this again! Thank you for the suggestion. One pan, easy clean up a win for the dish doer!

    1. Yay! So happy to hear you enjoyed the recipe, Linda! Easy clean-up dishes are the best! Thanks so much for taking the time to leave a comment!