Just wait till you smell this in your pan – it's one of those stick-to-your-ribs breakfasts that'll get everyone to the table quick.
Start with 1½ pounds of Yukon Golds (they're the best for this, trust me), and chop them into neat little half-inch cubes.
Grab 6 ounces of good thick-cut bacon – none of that paper-thin stuff – and cut it into quarter-inch pieces.
Now, some folks rush this dish, but that's not how we do it. The secret's in letting those potatoes get properly crispy on the outside while staying nice and fluffy inside. You can fix this up for Sunday breakfast when the family's around, or throw it together for a proper evening meal – works just fine either way.
I've been making this hash for forty years, and I'll tell you what: there's nothing fancy about it, but when it's done right, it's just about perfect. Let me show you how we're going to put this together, nice and simple, no fuss needed.
Recipe
A breakfast hash is a versatile and hearty morning dish that combines crispy potatoes, savory vegetables, and often includes protein-rich ingredients like eggs or meat. This classic comfort food can be customized based on available ingredients and personal preferences, making it an ideal choice for using up leftover vegetables or meats from previous meals. For an added crunch, consider incorporating some crispy air fryer tater tots into your hash, elevating the dish's texture and flavor profile.
The key to a successful breakfast hash lies in achieving the perfect texture – crispy on the outside while maintaining a tender interior for the potatoes. This dish can be prepared in a single skillet, minimizing cleanup while maximizing flavor through the buildup of delicious browned bits on the pan bottom.
- 2 large russet potatoes, diced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 eggs
- 4 slices bacon, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional: shredded cheese for topping
Cook bacon in a large cast-iron skillet until crispy, then remove and set aside. Add diced potatoes to the same skillet with oil, cooking until golden brown (about 10 minutes). Add onions and peppers, cooking until softened. Return bacon to the pan, add seasonings, and create wells for the eggs. Crack eggs into the wells, cover, and cook until eggs reach desired doneness. Top with optional cheese and serve hot.
For best results, dice potatoes into uniform, small pieces (about 1/2 inch) to guarantee even cooking. Avoid overcrowding the pan, as this will steam rather than crisp the potatoes. If the hash begins to stick, deglaze the pan with a small amount of water or stock to incorporate the flavorful browned bits. Pre-boiling the potatoes for 5 minutes can markedly reduce cooking time.
A breakfast hash evolved from humble beginnings as a way to use up leftover meat and potatoes, traditionally cooked by railroad workers in small-town diners across America. While the classic corned beef version remains popular, this simple morning hash adapts well to whatever ingredients you have on hand.
The combination of crispy potatoes, peppers, and eggs creates a hearty start to the day, whether you're feeding a family or meal prepping for the week ahead. This versatile one-pan meal comes together quickly and delivers a satisfying blend of textures and flavors that work just as well for breakfast as they do for dinner.
Conclusion
Nothing beats the sound of potatoes and bacon sizzling away in the morning – it's like an alarm clock for your stomach. Cut those potatoes into neat 1-inch chunks (no need to be too fussy, but try to keep them similar sized). Get your oil good and hot – around 375°F if you're checking with a thermometer, or just test with a small potato piece; it should bubble up nicely right away. Takes about half an hour from start to finish, and works just as well for supper as it does for breakfast. Simple ingredients, simple cooking, big satisfaction – that's what good home cooking is all about.