Original Post: https://www.evolvingtable.com/breakfast-potato-hash-eggs/
Breakfast Potato Hash with Eggs
This Breakfast Potato Hash is the kind of hearty, feel-good breakfast everyone gathers around. Crispy potatoes, savory bacon, and perfectly cooked eggs all come together in one cast-iron skillet for an easy, comforting meal that works just as well for brunch as it does for a lazy weekend morning.
Servings: 5 servings
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
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
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
