Description
A hearty and flexible Skillet Breakfast Hash recipe made with crispy potatoes, bacon, veggies, and eggs. Perfect for a weekend brunch or meal prep. This one-pan breakfast idea is flavorful, quick, and customizable with simple ingredients.
Ingredients
2 cups potatoes, diced small
6 slices bacon
1 cup bell peppers, diced
1 small onion, diced
2 cloves garlic, minced
4 eggs
1 cup cheddar cheese, shredded
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons green onions or fresh herbs, chopped
Instructions
1. Chop the potatoes into small cubes and dice the onions and bell peppers. Mince the garlic and slice the green onions. Grate the cheese and set everything aside.
2. In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside on a paper towel-lined plate. Reserve some of the bacon fat in the pan.
3. Add the potatoes to the skillet with a bit of olive oil (and some bacon grease, if desired). Cook for about 10-15 minutes until golden and tender, stirring occasionally.
4. Toss in the diced onions and bell peppers. Cook for another 5-7 minutes until softened, then stir in the minced garlic. Cook for 1 more minute until fragrant.
5. Make small wells in the hash and crack the eggs into them. Cover the skillet and cook until the whites are set but the yolks are still runny. Sprinkle with cheddar cheese and let it melt.
6. Crumble the cooked bacon over the top, season everything with salt and pepper, and garnish with green onions or herbs. Serve hot.
Notes
Use Yukon Gold potatoes for the best texture and flavor.
Pre-boil potatoes the night before to cut morning prep time.
Customize with spinach, mushrooms, or swap bacon for sausage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 215mg