Reinvent your leftovers into a spectacular meal with this skillet breakfast hash. Eggs are nestled in a delicious hash of diced potatoes, bell peppers, red onion and bacon. It’s perfect for a lazy weekend brunch, weeknight breakfast for supper, or your next camping trip. Make it in your cast iron skillet and your family will love it!
What goes in breakfast hash?
The beauty of breakfast hash is you can use up whatever is in your fridge or freezer. Pick one of each category below to make your own hash.
- Meat: bacon, sausage, corned beef, chorizo, pulled pork, shredded chicken, cubed ham
- Fat: fat rendered from cooked meat, oil or ghee
- Protein: eggs, black beans
- Potatoes: red, yellow, russet, or sweet potato
- Alliums: red, white or yellow onion, shallot, scallions, leek, and garlic
- Veggies: bell pepper, kale, spinach, Brussels sprouts, mushrooms, squash, zucchini, tomatoes
- Spices: salt and pepper, paprika, chili powder, cumin
- Cheese: cheddar, gouda, pepper jack, goat cheese
- Garnish: green onion, parsley, cilantro, jalapeno, sour cream, salsa
How can I make sheet pan breakfast hash?
- Preheat the oven to 425 F. Toss the diced potatoes, chopped veggies, and spices with oil in a bowl.
- Smooth out the vegetable mixture on a foil-lined baking tray and cook for 25 minutes.
- Move the veggies to one side and place 4 bacon strips at one end of tray. Make four wells in the veggies and crack an egg into each well.
- Return to oven and cook for 12 minutes.
- Garnish and serve.
How to Make Skillet Breakfast Hash
Gather all the ingredients. Chop the vegetables and grate the cheese.
Fry the bacon and drain on a paper towel-lined plate. Blot the excess grease off the bacon with paper towel. Pour the bacon grease out of the skillet into a bowl. Let the bacon cool and cut into 1/4 inch pieces.
Scrub, rinse, and dice the potatoes. (I left the skins on for extra nutrients.) You’ll want 1 to 1/4 medium potatoes per person.
Fry the potatoes and the spices in bacon grease until crispy on the outside and soft in the inside, roughly 20 minutes.
Sauté the onion, bell peppers, and garlic in another pan to save time.
Preheat the oven to 350 F. Stir the onion mixture and bacon into the potatoes.
Taste and adjust seasonings as desired.
Make 4 wells in the hash, then gently crack an egg into each well.
Sprinkle the grated cheddar cheese around each egg.
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.
Serve hot with sliced tomatoes and any topping of your choice (ketchup, salsa, sour cream, or hot sauce).
- 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 recipe? Add two more eggs and 2 cups of rinsed black beans.
- Like crispy potatoes? Don’t overcrowd the skillet by adding other vegetables when frying the diced potatoes, add them in later.
- What other garnish ideas? Try grape tomatoes, goat cheese, thin radishes, or cilantro.
- Don’t have an oven-proof skillet? Transfer the hash to a sheet pan or rectangular baking dish, then add the eggs and bake.
These other hearty breakfast recipes will be popular with your family.
- Cheese Grits Casserole: this Southern breakfast dish is sure to be a favorite with young and old.
- Dutch Baby Pancake: a savory breakfast recipe baked in a cast iron skillet.
- Boxty on the Griddle: a chewy potato pancake that’s part of an Irish breakfast.
Did you make this skillet breakfast hash? Please leave a star rating below to share how you enjoyed it.Print
Skillet breakfast hash is a simple recipe that is perfect for a weeknight dinner, brunch, or your next camping trip. Cook up bacon and eggs, diced potatoes, bell peppers, and red onion and you’ll soon have a scrumptious meal in your cast iron skillet. It might just be a new family favorite!
- 7 slices low-sodium bacon, cut in 1/4 inch pieces
- 5 medium russet potatoes, finely diced (952g)
- 4 tablespoons bacon grease (60 ml)
- 1/3 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1 tablespoon garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 large eggs
- 1 cup extra sharp cheddar, grated (86g)
- 1/8 cup green onion, cut on the diagonal, for garnish
- Arrange the bacon slices in a cold, 10-inch cast iron skillet. Turn the heat to medium high until the bacon begins sizzling; then reduce heat to medium low. Using a fork, flip the bacon to cook the other side. Once cooked, drain on a paper towel-lined plate and blot off the extra grease. When cool, cut into 1/4 inch slices. Drain all the fat from the skillet into a small bowl.
- Scrub and rinse the potatoes, leaving the skins on for extra nutrients. To dice them, cut them in 1/4 inch slices, then stack them 3 high and cut into 1/4 inch sticks. Turn the stack 90 degrees and cut in 1/4-inch intervals again. This way you should have uniformly diced potatoes. Feel free to cut the potatoes larger if you like; just make sure they’re uniform in size.
- Pour a tablespoon of bacon grease into the skillet and set it over medium-high heat. Let it heat up, swirl it around to coat the bottom of the pan, then add the diced potatoes and the spices. Be sure to stir occasionally to prevent sticking. After a couple of minutes, turn the heat down to medium. When the potatoes start sticking to the bottom of the skillet, stir in another tablespoon or two of bacon grease. Cook until crispy on the outside and soft on the inside, about 20 minutes for finely diced potatoes.
- When the potatoes are almost done, heat up one tablespoon of bacon grease over medium high heat in another small skillet. Saute the onion, red pepper, and yellow pepper for 4 minutes, stirring frequently. Then add the minced garlic and saute until fragrant, stirring constantly. Remove from the heat.
- Preheat the oven to 350 F. Once the potatoes are done, mix in the cooked bacon and onion/pepper mixture. Taste and adjust seasonings, if necessary.
- To cook the eggs, make four large wells in the hash, spacing them evenly apart. Crack a large egg into each hole, and sprinkle grated cheese on top of the potatoes around the edges of each egg. Sprinkle some salt and black pepper over each egg.
- Place the cast iron skillet in a 350 F oven for 7 to 9 minutes, or until the egg whites are no longer clear and are done to your liking.
- To garnish, sprinkle with green onion. Let it rest for a couple of minutes. Serve hot with sliced tomato on the side.
- Don’t have an oven-proof skillet? Transfer the hash to a sheet pan or baking dish, then add the eggs and bake.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast skillet, hash, eggs