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.

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

Description

A beginner-friendly bacon, egg, and potato hash recipe made in one skillet. Crispy, hearty, and perfect for breakfast, brunch, or a quick dinner.

Ingredients

Scale

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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Instructions

In a large skillet, cook the diced bacon over medium-high heat until almost crispy. Remove and drain on paper towels.
Wipe out the skillet, then add olive oil. When hot, add diced potatoes in a single layer and let them sit undisturbed to form a crust.
Continue cooking the potatoes, stirring occasionally, for 10–15 minutes until golden and tender. Sprinkle with garlic powder, onion powder, and salt during the last minute of cooking.
Stir in the cooked bacon and most of the green onions or chives. Mix well to combine evenly.
Create 4 pockets in the potato mixture and carefully crack one egg into each pocket.
Sprinkle shredded cheese around the eggs over the potato mixture. Cover the skillet and cook until eggs are done to your liking, about 3–5 minutes.
Season with black pepper, garnish with remaining chives, and serve hot.

Notes

Use a non-stick or well-seasoned skillet to prevent sticking.
For vegetarian version, omit bacon or use a plant-based substitute.
Red or sweet potatoes can be used instead of russet potatoes.
Store leftovers in the fridge and reheat in a skillet or wrap into a breakfast burrito.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast, Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1/4 skillet with egg
Calories: 264
Sugar: 1g
Sodium: not specified
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: not specified
Trans Fat: not specified
Carbohydrates: 30g
Fiber: 2g
Protein: 14g
Cholesterol: not specified