Description
Some mornings call for more than just food—they ask for comfort, connection, and the kind of breakfast that makes everyone pause mid-bite and smile. This Bacon, Egg & Potato Hash is that kind of meal. Inspired by my Granddad’s legendary farmhouse mornings, this dish brings the music of sizzling bacon, crispy potatoes, and creamy eggs together in a one-pan wonder. Whether it’s a quiet Sunday or a midweek pick-me-up, this recipe turns everyday moments into memories.
Ingredients
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6 slices center-cut bacon, diced
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2 tsp olive oil (or avocado oil)
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1½ lbs russet potatoes, peeled and diced
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½ tsp kosher salt
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½ tsp garlic powder
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½ tsp onion powder
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⅓ cup minced chives or green onions
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4 large eggs
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¼ cup shredded sharp cheddar
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Freshly ground black pepper, to taste
Instructions
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Crisp the bacon in a large skillet over medium heat (5–7 mins). Remove and set aside. Leave the bacon fat in the pan!
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Add olive oil and the potatoes with seasonings. Stir to coat and spread in a single layer.
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Cook 15–18 mins, stirring every 4–5 mins until golden brown and fork-tender.
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Add bacon and chives, stir to combine.
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Make 4 wells, crack an egg into each (use a bowl first to avoid shells).
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Cover and cook 5–6 mins for soft yolks, 7–8 mins for firm.
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Sprinkle with cheddar and pepper. Serve immediately – hot, melty, and full of flavor!
Notes
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Soak diced potatoes in cold water for 10 mins before cooking for max crisp!
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No bacon? Use sautéed mushrooms or smoked tempeh for a veg-friendly twist.
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Want it spicier? Add a dash of smoked paprika or top with hot sauce.
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Leftovers? Reheat in a hot skillet to bring back the crisp!
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 430 kcal per serving
- Fiber: 3g
- Protein: 18g