Start your day strong with this hearty bacon hash with eggs and potatoes—a sizzling skillet breakfast that hits all the right notes. Crispy bacon, golden potatoes and sautéed onions come together in perfect harmony, topped with perfectly cooked eggs for that runny-yolk goodness. Whether you’re fueling up for a busy morning or just craving some serious comfort food, this easy, one-pan meal brings big flavor with minimal fuss.
Bacon Hash With Eggs and Potatoes
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Ingredients
- 1 lb. turkey bacon sliced into 1-2-in. thick pieces
- 1 lb. honey gold potatoes halved
- 1 large leek thinly sliced
- 1 green bell peppers diced
- 2 cloves garlic minced
- 2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 eggs
- Fresh chives for garnish
Instructions
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Heat cast-iron skillet over medium heat. Add bacon and cook until browned and fully cooked, about 7 minutes. Remove bacon and set aside. Leave grease for cooking veggies.
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Add leeks, bell pepper and garlic to the pan with sausage drippings. Sauté for about 3-4 minutes until softened.
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Stir in the diced potatoes and season with smoked paprika, salt and black pepper. Cook for 8-10 minutes or until potatoes are golden brown and tender.
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Reincorporate bacon.Make small wells in hash and crack in eggs. Cover skillet and cook for 3-4 minutes until egg whites are set but the yolks are still runny.
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Remove from heat and sprinkle with chives.
Notes
Nutrition
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