Introduction
This skillet hash is your perfect answer to a lazy weekend breakfast or a satisfying brinner. You get crispy potatoes cooked in savory bacon fat, sweet pops of onion and bell pepper, and eggs cooked right on top for a complete meal. It’s a one-pan wonder that delivers big flavor with minimal clean-up.
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
- In a large cast iron or non-stick skillet over medium heat, cook the diced bacon until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Increase the heat to medium-high. Add the diced potatoes to the hot bacon fat. Season well with salt and pepper. Cook, stirring occasionally, for 15-20 minutes until the potatoes are golden brown and tender.
- Reduce the heat to medium. Add the fine-diced red bell pepper and sweet onion to the skillet. Stir in the paprika. Cook for about 5-7 minutes, until the vegetables have softened.
- Stir the cooked bacon back into the hash mixture.
- Create four shallow wells in the hash using the back of a spoon. Crack one egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks have reached your desired doneness.
- Remove from heat, garnish with fresh parsley if desired, and serve immediately.
Variations
- Cheesy Hash: Sprinkle shredded cheddar or gruyere over the hash just before adding the eggs.
- Spicy Kick: Add a few dashes of hot sauce to the hash mixture along with the paprika.
- Herbaceous Twist: Stir in other fresh herbs like chives or thyme along with or instead of the parsley garnish.
- Sunny-Side Up Style: Skip covering the skillet for a more traditional sunny-side-up egg with runny yolks and set whites.
Tips for Success
- Use a 1/2-inch dice for the potatoes to ensure they cook through at the same rate they brown.
- Don’t overcrowd the pan when cooking the potatoes. If needed, cook them in two batches to get them properly crispy.
- Let the potatoes cook undisturbed for a few minutes at a time to develop a good crust before stirring.
- For extra-crispy potatoes, you can par-boil them for 5-7 minutes before draining, drying well, and adding to the bacon fat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, covering until hot throughout, or microwave in 30-second intervals until warm.
FAQ
Can I use a different type of potato?
Yes, Yukon Gold potatoes are a great substitute and will hold their shape well. Avoid waxy potatoes like red bliss, as they won’t get as fluffy inside.
My potatoes are burning before they cook through. What should I do?
Your heat is likely too high. Reduce the heat to medium after adding the potatoes and consider covering the skillet for the first 5-7 minutes of cooking to steam them, then uncover to finish crisping.
Can I make this vegetarian?
Absolutely. Omit the bacon and cook the potatoes in 3 tablespoons of olive oil or butter instead.
What can I serve with this hash?
It’s a complete meal on its own, but toasted crusty bread, sliced avocado, or a simple side salad pair wonderfully.
Can I prep the ingredients ahead?
Yes, you can dice the bacon, potatoes, onion, and bell pepper a day in advance. Keep the potatoes submerged in cold water in the fridge to prevent browning, and drain and pat them very dry before cooking.
How do I get my eggs to cook evenly on top?
Make sure the wells you create go down to the bottom of the skillet so the eggs contact the hot pan. A tight-fitting lid is crucial for trapping steam to cook the tops of the eggs.
