One skillet, big comfort—my favorite kind of breakfast.
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. (Just like in this Corned Beef Hash and Eggs!) 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.
So without further ado, let’s dive into making this breakfast potato hash with eggs and bacon!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- 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.
- 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.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the potatoes.
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.
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.
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.
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.
FAQs
Usually, breakfast hash is a term for a mixture of eggs and potatoes. Other ingredients, like veggies and protein are often added, as well.
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.
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.
Store leftovers in an airtight container in the fridge for up to 4 to 5 days, separate from the eggs. 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.
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Breakfast Potato Hash with Eggs
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Ingredients
- 6 ounces 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 pound russet potatoes cut into ½-inch cubes
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- ⅛-¼ teaspoon cayenne pepper depending on desired spice level
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 5 large 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.6 ounces bacon
- 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.1 small sweet onion, 1 green bell pepper, 3 cloves garlic
- 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.1 pound russet potatoes, ½ teaspoon paprika, ½ teaspoon oregano, ⅛-¼ teaspoon cayenne pepper, 1 teaspoon salt, ¼ teaspoon black pepper
- 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.5 large eggs
- 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!Cilantro
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Notes
- Potatoes: Russet potatoes get the crispiest edges, while Yukon Golds stay a little creamier inside—both work great.
- Eggs: Crack them in at the end so the whites set without overcooking the yolks. Covering the skillet helps them cook evenly.
- Bell Pepper: Adds sweetness and color—any color works, but red or yellow are the mildest.
- Bacon: Cut it into small pieces so it renders evenly and seasons the potatoes as it cooks.
- Seasonings: Keep it simple with salt and pepper, or add paprika, garlic powder, or a pinch of red pepper flakes for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Breakfast Recipes
If you want a few more protein-loaded egg recipe ideas for breakfast, you might also enjoy these dishes:
This was excellent! I am going to use the leftovers to make breakfast burritos, I’ll add scrambled eggs, cheddar cheese and salsa to this mixture. I made extra potatoes and veggies in anticipation of that! Thank you so much for the recipe!
Yay! So happy to hear you enjoyed the recipe! Yum, I love breakfast burritos. Thanks so much for taking the time to leave a comment and rating!
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.
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!
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!
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!