5 from 33 votes
Breakfast Potato Hash with Eggs
Breakfast Potato Hash with Eggs combines crispy bacon, sautéed onions, bell peppers, and seasoned cubed russet potatoes cooked until tender. Eggs are cracked on top and cooked until set, creating a hearty, textured dish with a balance of savory flavors and a touch of heat. Cilantro adds a fresh finish.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
5
servings
Calories:
296 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 296
% 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.