Breakfast Hash
A hearty and comforting breakfast dish made with potatoes, bacon, and eggs, perfect for any morning.
Ingredients
Main Ingredients
- 2 large potatoes (preferably Yukon Gold) Diced into small, even pieces.
- 4 strips bacon Can substitute with turkey bacon for a leaner option.
- 4 large eggs Cook to your preference—runny or firm.
- 1 small onion Diced for sweetness, yellow or red onion work.
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
- 1 splash olive oil To prevent sticking if skillet is dry.
Instructions
Cooking
- In a large skillet over medium heat, toss in chopped bacon and cook until crispy, about 5–7 minutes.
- Remove the bacon from the skillet and set aside, leaving the drippings in the pan.
- Add diced potatoes to the skillet, cook covered for about 10–15 minutes until golden and tender, stirring occasionally.
- Once the potatoes are golden, add the diced onion and cook for an additional 3–5 minutes until translucent.
- Make wells in the potato mixture and crack an egg into each well. Cover and cook until eggs reach your desired doneness, checking after about 5 minutes.
- Sprinkle with salt and pepper, return the bacon to the skillet, and serve hot.
Notes
Store leftover hash in an airtight container for 3-4 days in the fridge. Reheat on the skillet for best texture.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 2g
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