Breakfast Hash Recipe (2024)

Published: Feb 15, 2019 · Modified: Jul 27, 2022 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

Reinvent your leftovers into a spectacular meal with our skillet breakfast hash recipe. Eggs are nestled in a skillet with diced potatoes, bell peppers, red onion, and bacon. It will be a new family favorite!

For more breakfast recipes the whole family will love, try our breakfast sandwiches and cheese grits casserole!

Ingredients

The beauty of breakfast hash is you can use up whatever is in your fridge or freezer. Our breakfast hash recipe takes simple ingredients. Let's talk about the main ones.

• Meat: We used bacon for our hash recipe, but you could substitute it with ground pork, sausage, or cubed ham.
• Protein: We used four large eggs, but you could substitute them with rinsed black beans.
• Potatoes: We used russet potatoes in our breakfast hash, but you could substitute with red, yellow, or sweet potatoes.
• Alliums: We used fresh garlic, red onion in the hash, and green onion for garnish, but you could substitute with white or yellow onion, shallots, or leeks.
• Veggies: We used red and yellow bell pepper, but you can substitute with kale, spinach, sliced Brussels sprouts, mushrooms, squash, or zucchini.

How to Make

Gather all the ingredients for our breakfast hash recipe. Chop the vegetables and grate the cheese.

1. Scrub, rinse, and dice the potatoes. (We left the skins on for extra nutrients.) You'll want 1 to 1 ¼ medium potatoes per person. Submerge them in cold water until you're ready to cook them.
2. Fry the bacon and drain on a paper towel-lined plate. Blot the excess grease off the bacon with a paper towel.Pour the bacon grease out of the skillet into a bowl. Let the bacon cool and cut into ¼ inch pieces.

3. Sauté the onion, bell peppers, and garlic in another pan to save time.

4. Fry the potatoes and the spices in bacon grease until crispy on the outside and soft on the inside, roughly 20 minutes.

5. Preheat the oven to 350°F. Stir the onion mixture and bacon into the potatoes. Taste and adjust seasonings in your breakfast hash as desired.

6. Make 4 wells in the hash, then gently crack an egg into each well. Sprinkle the grated cheddar cheese around each egg.

7. Bake for 9 to 10 minutes in an oven proof skillet or until the white of the egg is no longer clear. Garnish with green onion and let set for a few minutes.

8. Serve hot with sliced tomatoes and any topping of your choice (ketchup, salsa, sour cream, or hot sauce).

Recipe FAQs

Store

Make ahead: This recipe tastes best for breakfast when the eggs are fresh, so if you'd like to make this the night before, make the recipe up through step 5 and then finish steps 6 to 8 in the morning.

Variations

• Want to make it vegetarian? Replace the meat with more veggies.
• Don't like bell peppers? Try Brussels sprouts, kale, zucchini, butternut squash, or spinach.
• Want it low carb? Swap sweet potatoes for the potatoes.
• Want protein without meat and eggs? Try black beans or baked beans.
• Want to stretch this breakfast recipe? Add two more eggs and 2 cups of rinsed black beans.
• What other garnish ideas? Try grape tomatoes, goat cheese, thin radishes, or cilantro.

Expert Tips

• Like crispy potatoes? Don't overcrowd the skillet by adding other vegetables when frying the diced potatoes, add them in later.
• Don't have an oven-proof skillet? Transfer the hash to a sheet pan or rectangular baking dish, bake at 425 F for 25 to 30 minutes then add the eggs and bake for 5 to 12 minutes.

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