Bacon, Egg, and Potato Hash

Name: Bacon, Egg, and Potato Hash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 6 slices center-cut bacon, diced; 2 tsp olive oil; 1.5 lbs russet potatoes, skinned and diced small (about 3/4 inch chunks); 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/3 cup minced chives or chopped green onions; 4 large eggs; 1/4 cup shredded, reduced-fat sharp cheddar cheese; Black pepper, to taste

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There’s something deeply comforting about waking up to the sizzle of bacon and the earthy aroma of potatoes crisping in a skillet. I remember the first time I made a hash like this—it was a slow Sunday morning, and I had a few leftovers in the fridge and very little energy to whip up anything complicated. What emerged from that humble start was a dish that became a breakfast (and dinner) favorite: a golden Bacon, Egg, and Potato Hash. This easy sheet pan dinner alternative is not only hearty and flavorful, but it’s also foolproof—perfect for beginner cooks.

Whether you’re learning how to handle a skillet or just want something fast and healthy, this lemon herb chicken recipe’s savory cousin is ideal. With minimal prep and simple ingredients, it transforms into a meal you’ll come back to again and again.

Why This Recipe is Special

This Bacon, Egg, and Potato Hash is a brilliant introduction to home cooking. It’s made in just one pan, which means easy cleanup—a huge win if you’re just starting out. It’s also a wonderful example of how basic ingredients can create big flavor with the right technique. Plus, it’s versatile: serve it for breakfast, brunch, or even a quick and healthy meal on a weeknight. The combination of crispy potatoes, smoky bacon, gooey cheese, and soft-yolk eggs is a crowd-pleaser every time.

Ingredients and Preparation

Potatoes – These form the base of the hash. Their starchy texture crisps beautifully when sautéed, offering substance and that golden crunch every great hash needs. Russet potatoes are preferred for their crisp exterior and fluffy interior, but red potatoes or sweet potatoes work well too.

Bacon – Adds a smoky, salty depth of flavor and some much-needed fat to enhance the potatoes. You can use turkey bacon or plant-based bacon strips for a lighter version.

Eggs – The crowning jewels of this dish. Their soft or runny yolks create a creamy sauce that ties all the elements together. You can go with your preferred doneness—runny, jammy, or fully cooked.

Cheddar Cheese – A reduced-fat sharp cheddar adds a mild tang and creamy texture. Feel free to substitute with mozzarella, pepper jack, or even a sprinkle of feta.

Olive Oil – Helps the potatoes crisp without sticking. Avocado oil or any neutral oil will also do the job.

Green Onions or Chives – These bring freshness and a bit of bite to balance the richness of the bacon and eggs.

Garlic Powder & Onion Powder – These pantry staples amp up the savory notes. If you have fresh garlic or sautéed onions, they work beautifully here too.

Salt & Pepper – Essential for seasoning. Start light and adjust to taste at the end.

Step-by-Step Instructions

Step 1 Start by placing a large non-stick skillet (about 12 inches is ideal) over medium-high heat. Add diced bacon and cook until it’s just shy of crispy—this keeps it from drying out later. Remove the bacon and place it on a paper towel-lined plate. Wipe out excess grease but don’t wash the pan.

Step 2 Add a little olive oil to the skillet and toss in the diced potatoes in a single layer. Let them cook undisturbed for a few minutes to form a crust before flipping. Continue sautéing for 10 to 15 minutes until the outsides are golden and the insides are fork-tender. Sprinkle in garlic powder, onion powder, and salt during the final minute of cooking.

Step 3 Stir in the cooked bacon and most of the chopped green onions or chives (save some for garnish). Mix thoroughly so everything is evenly distributed.

Step 4 Using your spatula, make four evenly spaced “nests” in the hash mixture. Crack one egg into each well. Try to keep the whites contained within the pockets, but don’t stress if they spread slightly.

Step 5 Sprinkle the shredded cheese over the potato and bacon areas, avoiding the eggs. Cover the pan with a lid and cook over medium heat until the egg whites are set and yolks are cooked to your liking. This should take about 3 to 5 minutes, depending on how runny you like your yolks.

Step 6 Remove from heat, season with black pepper and a final sprinkle of chives. Slice the skillet into four portions and serve immediately.

Beginner Tips and Notes

If your potatoes are sticking or burning before they’re tender, lower the heat and stir in a tablespoon of water to help them steam. For crispier potatoes, make sure not to overcrowd the pan and resist the urge to stir too often.

If your eggs are cooking unevenly, rotate the pan or lower the heat slightly and let them gently steam under the lid.

You don’t need fancy tools—a good skillet and spatula will take you far. Pre-dicing your potatoes and storing them in water in the fridge can cut down on prep time when you’re ready to cook.

Serving Suggestions

Serve your hash with a side of sautéed greens, avocado slices, or a simple salad to add color and nutrition. For a complete breakfast plate, toast some whole grain bread on the side.

Leftovers can be wrapped in a tortilla to make a breakfast burrito or reheated in a skillet the next morning with a splash of water to steam and revive the eggs.

Conclusion

Cooking doesn’t have to be complicated to be delicious. This easy sheet pan dinner alternative is one of those quick and healthy meals that proves simple ingredients, when cooked with care, can be deeply satisfying. Whether you’re learning to master the skillet or just looking for a foolproof brunch option, this bacon, egg, and potato hash will earn a regular spot on your table. Try it out, tweak it to your liking, and don’t forget to share your creations—I’d love to hear how yours turns out!

FAQ About Bacon, Egg, and Potato Hash

1. Can I make bacon, egg, and potato hash ahead of time?

Yes, you can prepare the potato and bacon mixture in advance and store it in the fridge for up to 2 days. Reheat in a skillet and add fresh eggs before serving.

2. What kind of potatoes work best for this recipe?

Russet potatoes are ideal because they crisp up well and stay fluffy inside. However, you can also use red or Yukon Gold potatoes for a creamier texture.

3. How do I know when the eggs are cooked perfectly?

For runny yolks, cook covered just until the whites are set but the yolks still jiggle. For firmer eggs, cook until both yolks and whites are fully set.

4. Can I make this dish vegetarian?

Absolutely. Omit the bacon and use a plant-based alternative or add sautéed mushrooms for umami flavor. The rest of the recipe remains the same.

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