Bacon Potato Hash

Making bacon potato hash has never been so easy. This flavorful meal is perfect for breakfast or brunch. Made with small, diced potatoes and bacon, it goes perfectly with avocados, eggs, and freshly chopped herbs.

A great breakfast hash is a hearty way to start the day. What I like most about them is that they are easy to make, and you can do so much with them. This recipe doesn’t need the oven but will still have those nice, crispy edges. Another bonus to this is that you can make a bunch for meal prep and then add eggs whenever you are ready to eat, and my personal favorite is turning the leftovers into breakfast tacos.

In this recipe

There are just a few ingredients for this recipe which is makes for a great tasting and simple dish. Even better is there aren’t a lot of steps.

Potatoes: these are the backbone of the dish. You will want to use a good starchy potato like a Russet or an all-purpose one like a Yukon gold.

Bacon: thick cut is the best for this recipe, and it will add a great smokey flavor.

Bell pepper: use your favorite flavor of bell pepper. I used an orange one in this recipe, but any will work.

Ingredients for bacon potato hash on a wooden cutting board
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Frying the bacon

One of the things that will make cooking the bacon easier is to cut it first. They will get crispy faster, and they are easier to cook. It is also important to make sure you cook the bacon on a medium heat. If you cook them with high heat the bacon fat will start to burn and smoke. This will also leave the bacon tasting burned when you add it back into the hash. Thick cut bacon will still stay crispy and will not crumble once they are added to the potatoes.

Cooking bacon in a cast iron skillet
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Peppers, shallots and butter in a cast iron skillet
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Cubed potatoes added to the skillet with peppers and shallots
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Cooking bacon potato hash in a skillet
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A small-diced potato

 I will say that this is the most important part of the recipe. You will need to dice the potatoes pretty small. This will ensure that they cook quickly and evenly. If they are too big then the center of the potatoes will not be cooked, and the other ingredients will burn. If you want a larger diced potato, then you will need to cook the potatoes by placing them in a pot of cold water and bringing them to a gentle boil, reduce the heat to a simmer and cook for 20 minutes. Then finish in the pan for another 10 minutes.

A cast iron skillet with cooked bacon potato hash
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What to do with bacon potato hash

This is the best part of this hash. Once the potatoes are about done, I like to fry a couple of eggs in another pan. Then once they are ready you can top your hash with the eggs and a couple slices of avocado. Another option is the scramble some eggs and turn them into breakfast tacos. However, if you like your eggs cooked in with the hash make small wells in the hash and drop an egg into the well. This will give it a chance to cook all the way without destroying the yolk.

Fried egg on a bacon potato hash in a blue bowl
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Looking for other potato recipes?

A bowl of bacon potato hash
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Bacon and Potato Hash

Sean
Pan fried potatoes and bacon with shallots and bell peppers.
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 531 kcal

Equipment

  • Cast iron skillet
  • Potato peeler
  • Slotted spoon
  • Bowl

Ingredients
 
 

  • pounds potatoes Russet, peeled, small dice
  • ½ pound bacon thick cut, diced
  • 1 ½ cups bell pepper chopped
  • 1 cup shallots chopped
  • 1 tablespoon garlic finely chopped
  • ¼ cup butter unsalted
  • ½ teaspoon thyme
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt

Instructions
 

  • Over medium heat cook the bacon until crispy. Using a slotted spoon remove the bacon, place in a bowl, and set aside. Reserve 2 tablespoons of the bacon drippings if desired.
  • Return the skillet to the heat and add the butter, shallots and peppers. Cook for 5 minutes or until the shallots soften.
  • Add the potatoes, garlic, salt, pepper, and thyme. Cook until the potatoes have started to brown, 20-30 minutes, stirring occasionally.
  • Add the bacon to the hash and stir to combine.
  • Top with cooked eggs, fresh herbs, or sliced avocado.

Notes

It is important to have small diced potatoes otherwise the other ingredients can burn.
The eggs are cooked separately so you can store leftovers easier.
Can be stored in an air tight container for up to a week and in the freezer for up to a month.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 45gProtein: 13gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 68mgSodium: 573mgPotassium: 1163mgFiber: 7gSugar: 8gVitamin A: 2146IUVitamin C: 111mgCalcium: 59mgIron: 3mg
Nutrition Disclaimer*
Keyword Breakfast, Hash, Potatoes
Tried this recipe?Let us know how it was!
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