Potato Hash with Bacon and Eggs

Introduction

This potato hash is the ultimate hearty breakfast or brunch dish that comes together in one pan. You get the perfect crispy potatoes, savory bacon, and tender onions and peppers all topped with a runny-yolked egg. It’s a satisfying and customizable meal that’s sure to become a weekend favorite.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 8 slices bacon ((diced))
• 4 cups russet potatoes ((1/2-inch medium dice))
• salt ((to taste))
• pepper ((to taste))
• 1/4 cup red bell pepper ((fine dice))
• 1/4 cup sweet onion ((fine dice))
• 1/4 teaspoon paprika
• 4 eggs
• fresh parsley ((optional, garnish))

Instructions

1. In a large skillet or cast-iron pan over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pan.
2. Add the diced potatoes to the hot fat in a single layer. Season with salt and pepper. Cook without stirring for 5-7 minutes to let the bottom get crispy and golden brown.
3. Stir the potatoes, then add the diced red bell pepper, sweet onion, and paprika. Continue cooking, stirring occasionally, for another 10-15 minutes, or until the potatoes are tender and crispy on all sides and the onions are soft.
4. Stir the cooked bacon back into the hash. Taste and adjust seasoning with more salt and pepper if needed.
5. Using a spoon, create four small wells in the surface of the hash. Crack one egg into each well.
6. Cover the pan and cook over medium-low heat for 4-6 minutes, or until the egg whites are set but the yolks are still runny (or cook to your desired doneness).
7. Remove from heat. Garnish with fresh parsley if desired and serve immediately.

Variations

1. Alternative Egg Style: For a faster meal, scramble the eggs separately and gently fold them into the finished hash just before serving.
2. Hash Browns Texture: After initially crisping the potatoes, use a spatula to firmly press the hash into a single layer to create a more unified, crispy pancake-style hash brown.
3. Oven Finish: For a hands-off method, after adding the eggs in step 5, transfer the entire skillet to a preheated 400°F (200°C) oven for 5-8 minutes to finish cooking the eggs.
4. Deconstructed Serving: Serve the crispy hash in bowls and top with poached or soft-boiled eggs prepared separately for a neater presentation.

Tips for Success

1. Dry Potatoes: Pat the diced potatoes completely dry with a clean kitchen towel before adding them to the pan. This helps them crisp up instead of steam.
2. Don’t Crowd the Pan: Avoid stirring the potatoes immediately after adding them to the pan. Let them sit in a single layer to develop a good sear and crispy crust.
3. Control the Heat: If the potatoes or onions are browning too quickly, reduce the heat to medium-low to allow the potatoes to cook through without burning.
4. Cover for Eggs: Using a tight-fitting lid is crucial for cooking the eggs on top of the hash. It traps steam to cook the egg whites thoroughly while keeping the yolks runny.

Storage & Reheating

Store any leftover hash (without eggs) in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat with a little oil until hot and crispy. Re-cooking eggs tends to get rubbery, so it’s best to fry fresh eggs when reheating.

FAQ

1. Can I use a different type of potato? Yes, Yukon Gold potatoes are a great substitute. They hold their shape well and have a creamier texture, though they may get slightly less crispy than russets.
2. My potatoes aren’t getting crispy. What did I do wrong? The most common reasons are overcrowding the pan (which steams them) or stirring too often. Make sure they are in a single layer and let them cook undisturbed for several minutes at the start.
3. How do I know when the eggs are done? The egg whites should be completely opaque and set. Gently jiggle the pan; the yolks should still wobble slightly for a runny center.
4. Can I make this vegetarian? Absolutely. Simply omit the bacon and cook the potatoes in 2-3 tablespoons of a neutral oil, like avocado or vegetable oil, instead of bacon fat.
5. Can I prepare the hash ahead of time? You can cook the bacon, potatoes, onions, and peppers a few hours ahead. Store them covered at room temp. When ready to serve, re-crisp the hash in a hot pan, then create wells and add the eggs.
6. What else can I garnish this with? While fresh parsley is classic, other great options include chopped chives, a sprinkle of hot sauce, or a dollop of sour cream or salsa.