Breakfast Potato Hash with Eggs
User Reviews
5
Breakfast Potato Hash with Eggs
Description
This recipe begins by cooking bite-sized pieces of bacon until crisp and rendering fat used for sautéing finely chopped sweet onions, green bell pepper, and crushed garlic. Cubed russet potatoes are then cooked together with smoked paprika, oregano, cayenne pepper, salt, and black pepper for seasoning. The potatoes develop a golden exterior while becoming tender inside.
Once the potatoes and vegetables are thoroughly cooked and combined, five wells are made in the skillet, into which eggs are cracked and gently cooked under a covered lid until set but still tender. The resulting dish is hearty, with a contrast between crispy bacon, soft vegetables, flavorful potatoes, and creamy eggs. Chopped cilantro can be sprinkled on top for freshness.
To prepare efficiently, vegetables and bacon can be prepped up to a few days in advance, with potatoes stored submerged in water to prevent browning. Leftovers store well refrigerated for several days; freezing just the vegetables separately after flash freezing maintains quality. Reheating gently in a skillet preserves texture without overcooking eggs.
Ingredients
- 6 oz. Bacon about 5-6 slices, cut into bite-sized pieces
- 1 sweet onion finely chopped, small
- 1 green bell pepper finely chopped
- 3 cloves garlic crushed
- 1 lb. russet potato 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 egg
- 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
- Prep vegetables and bacon up to 2-3 days ahead; store potatoes submerged in unsalted water to avoid browning.
- Keep leftovers in an airtight container in the fridge for 4-5 days, storing eggs separately.
- Flash freeze vegetables spread in a single layer before freezing for best quality up to 6-9 months; do not freeze eggs.
- Reheat gently in a skillet with oil or butter covered on low heat for 5-10 minutes to warm through without drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 677mg | 28% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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