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.
- 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, then add the eggs and bake.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast skillet, hash, eggs