Original Post: https://www.evolvingtable.com/?p=94104
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.
Servings: 5 servings
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!
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