Description
A hearty breakfast hash made with crispy bacon, tender potatoes, and fresh vegetables, perfect for brunch or anytime meals.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced into ½-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 2 stalks green onions, sliced thinly
- 2 tablespoons fresh parsley or chives, chopped (optional)
- 2 tablespoons olive oil or bacon fat
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Peel and dice the russet potatoes into approximately ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.
- Add the chopped bacon pieces to a cast-iron skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside on paper towels, leaving bacon fat in the skillet.
- Add diced onion and bell pepper to the hot bacon fat. Stir occasionally for 4–5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
- Increase heat to medium-high. Add diced potato cubes to the skillet in an even layer. Cook undisturbed for about 5 minutes to develop a golden crust. Flip or stir gently and continue cooking for another 10–12 minutes until potatoes are tender inside and crispy outside. Season with salt, black pepper, smoked paprika, and red pepper flakes during cooking.
- Return crispy bacon to the skillet and mix gently with potatoes and veggies. Sprinkle shredded cheddar cheese evenly over the top. Reduce heat to low and cover skillet for 2–3 minutes to melt cheese until bubbling and golden brown.
- Remove skillet from heat. Sprinkle sliced green onions and fresh parsley or chives over the hash. Taste and adjust seasoning if needed.
- Serve immediately, optionally topped with a fried egg or alongside toast.
Notes
For extra crispiness, avoid overcrowding the skillet when cooking the potatoes. You can customize this recipe by swapping the bacon for turkey bacon or adding other vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: breakfast hash, potatoes, bacon, brunch, comfort food