Bacon Egg Potato Hash is a classic skillet breakfast that delivers bold flavor, satisfying texture, and reliable results using simple ingredients. Crispy diced potatoes form the base, rendered bacon adds savory depth, and eggs cook gently on top until the whites are set and the yolks reach your preferred doneness. Finished with sharp cheddar cheese and fresh chives or green onions, this one-pan breakfast is hearty without being heavy and comes together in about 30 minutes.
Designed for both busy mornings and relaxed weekend brunches, bacon egg potato hash is versatile enough for breakfast-for-dinner, meal prep, or family-style serving. With minimal cleanup and maximum flavor, this dish remains a staple for home cooks who want a comforting meal built on fundamentals done right.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Yield
4 servings
Category
Breakfast / Main Dish
Cuisine
American
Ingredients
-
6 slices center-cut bacon, diced
-
2 teaspoons olive oil
-
1½ pounds russet potatoes, peeled and diced into small cubes
-
½ teaspoon kosher salt
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
â…“ cup minced chives or chopped green onions
-
4 large eggs
-
¼ cup shredded reduced-fat sharp cheddar cheese
-
Freshly ground black pepper, to taste
Instructions
Step 1: Cook the Bacon
Heat a large skillet over medium-high heat. Add the diced bacon and cook, stirring occasionally, until the bacon is rendered and nearly crisp. Transfer the bacon to a paper towel-lined plate to drain.
Step 2: Prepare the Skillet
Carefully discard the bacon grease and wipe the skillet clean. Add the olive oil and return the skillet to medium heat.
Step 3: Cook the Potatoes
Add the diced potatoes to the skillet in an even layer. Allow them to cook undisturbed for several minutes to develop a golden crust. Flip and continue cooking, stirring occasionally, for 10–15 minutes until browned and almost tender.
Step 4: Season the Potatoes
Sprinkle the potatoes with kosher salt, garlic powder, and onion powder. Stir well to evenly coat and continue cooking until the potatoes are fully tender and crisp at the edges.
Step 5: Add Bacon and Herbs
Return the cooked bacon to the skillet along with the chives or green onions. Stir to combine evenly with the potatoes.
Step 6: Add the Eggs
Using a spoon, create four small wells in the potato mixture. Crack one egg into each well.
Step 7: Cook the Eggs
Cover the skillet and cook until the egg whites are set and the yolks reach your desired doneness. For runny yolks, cook just until the whites are opaque.
Step 8: Finish and Serve
Sprinkle the shredded cheddar cheese over the hash and season with freshly ground black pepper. Divide into four portions and serve immediately.
Why Bacon Egg Potato Hash Works
At its core, bacon egg potato hash is about balance. Each component serves a clear purpose. Potatoes provide structure and crisp texture. Bacon contributes fat, salt, and smoke. Eggs add richness and protein, while cheese and herbs round everything out.
Cooking everything in a single skillet allows flavors to layer naturally. The potatoes absorb seasoning from the pan, the bacon infuses the dish with savory depth, and the eggs cook gently in the steam created by the covered skillet. The result is cohesive rather than compartmentalized.
Choosing the Right Potatoes
Russet potatoes are ideal for hash because of their high starch content. When diced small and cooked properly, they develop crisp exteriors while remaining fluffy inside. Peeling the potatoes creates a cleaner texture, but leaving the skins on is acceptable if scrubbed well.
Uniform dice size is critical. Keeping the potato cubes consistent ensures even cooking and prevents some pieces from burning while others remain underdone.
The Role of Bacon in Hash
Center-cut bacon offers the best balance of meat and fat, rendering cleanly without excessive grease. Cooking the bacon first allows you to control how much fat remains in the skillet. Removing most of the grease and adding olive oil creates a cleaner flavor while still benefiting from the bacon’s seasoning.
Mastering Crispy Potatoes
Crispy potatoes require patience. Allowing the potatoes to sit undisturbed in the pan before flipping creates the crust that defines good hash. Over-stirring prevents browning and results in soft potatoes rather than crisp ones.
Medium heat is ideal. High heat risks burning the exterior before the interior softens, while low heat produces pale, oily potatoes.
Eggs: Getting the Perfect Doneness
Covering the skillet traps steam, allowing the egg whites to set without overcooking the yolks. For firmer eggs, cook uncovered for an additional minute or two. For soft yolks, remove the skillet as soon as the whites turn opaque.
This method eliminates the need for flipping eggs or transferring the hash to the oven.
Cheese and Herbs: Finishing Touches
Sharp cheddar adds richness without overwhelming the dish. Using a modest amount enhances flavor while keeping the hash balanced. Chives or green onions provide freshness that cuts through the bacon and potatoes, preventing the dish from feeling heavy.
Variations
Sweet Potato Hash
Replace russet potatoes with diced sweet potatoes for a slightly sweeter, nutrient-dense option.
Veggie Hash
Omit bacon and add bell peppers, onions, mushrooms, or zucchini for a vegetarian version.
Spicy Hash
Add red pepper flakes, smoked paprika, or diced jalapeños to the potatoes.
Breakfast-for-Dinner Hash
Serve with a side salad or roasted vegetables for a satisfying evening meal.
Serving Suggestions
Bacon egg potato hash can be served directly from the skillet for a rustic presentation. Pair it with fresh fruit, toast, or a simple green salad. For brunch, it complements pancakes, waffles, or baked goods without overshadowing them.
Make-Ahead and Storage Tips
The potato and bacon base can be cooked ahead of time and stored in the refrigerator for up to three days. Reheat in a skillet and add fresh eggs before serving. Eggs are best cooked just before eating for optimal texture.
Reheating Instructions
Reheat leftovers in a skillet over medium heat until warmed through. Avoid microwaving if possible, as it softens the potatoes and overcooks the eggs.
Nutrition Information (Per Serving, Approximate)
-
Calories: 264
-
Carbohydrates: 30 g
-
Protein: 14 g
-
Fat: 11 g
-
Saturated Fat: 3 g
-
Fiber: 2 g
-
Sugar: 1 g
Frequently Asked Questions
Can I use frozen potatoes?
Yes, but thaw and dry them thoroughly before cooking to avoid excess moisture.
Can this be dairy-free?
Yes. Omit the cheese or use a dairy-free alternative.
Can I cook the eggs separately?
Yes. The hash base works well topped with fried or poached eggs.
Is this good for meal prep?
The potato and bacon portion is excellent for meal prep. Add eggs fresh when serving.
Bacon Egg Potato Hash
Ingredients
- 6 slices center-cut bacon diced
- 2 teaspoons olive oil
- 1½ pounds russet potatoes peeled and diced into small cubes
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- â…“ cup minced chives or chopped green onions
- 4 large eggs
- ¼ cup shredded reduced-fat sharp cheddar cheese
- Freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the diced bacon and cook until nearly crisp. Remove bacon and transfer to a paper towel-lined plate.
- Carefully discard the bacon grease and wipe the skillet clean. Add olive oil and return the skillet to medium heat.
- Add the diced potatoes in an even layer. Let them cook undisturbed for a few minutes to develop a golden crust, then flip and continue cooking.
- Cook the potatoes for 10–15 minutes, stirring occasionally, until browned and almost tender.
- Sprinkle the potatoes with salt, garlic powder, and onion powder. Stir to evenly coat.
- Add the cooked bacon and chives (or green onions) to the skillet and mix well.
- Use a spoon to create four small wells in the potato mixture. Crack one egg into each well.
- Cover the skillet and cook until the eggs reach your preferred doneness. For runny yolks, cook until the whites are set but yolks are still soft.
- Sprinkle shredded cheddar over the hash, season with black pepper, and add additional salt if needed.
- Divide into four portions and serve immediately.
