Crispy Breakfast Potato Hash
Crispy Breakfast Potato Hash
Ingredients
For the Hash
- 2 pounds potatoes, russet or Yukon Gold, peeled and diced into 1/2-inch cubes
- 6 slices bacon, thick-cut, diced
- 1 yellow onion, small, diced
- 1 bell pepper, red or green, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil, as needed, if not enough bacon fat
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving (Optional)
- 4 eggs, large
- 1 hot sauce, as needed
Instructions
- 1
Prepare the potatoes: Peel and dice the potatoes into 1/2-inch cubes. Place the diced potatoes in a colander and rinse thoroughly under cold water to remove excess starch. Pat them very dry with paper towels or a clean kitchen towel. This step is crucial for achieving crispy potatoes.
⏱️ 10 min
- 2
Cook the bacon: In a large (10-12 inch) cast iron or heavy-bottomed skillet, cook the diced bacon over medium heat until crispy. This will take about 8-10 minutes. Using a slotted spoon, remove the cooked bacon and set aside on a paper towel-lined plate. Leave the rendered bacon fat in the skillet. If there's more than 2 tablespoons of fat, drain some off.
⏱️ 10 min
- 3
Sauté aromatics: Add the diced yellow onion and bell pepper to the skillet with the bacon fat. Sauté over medium heat for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant. Remove the onion, bell pepper, and garlic mixture from the skillet and set aside with the bacon.
⏱️ 8 min
- 4
Crisp the potatoes: Increase the heat to medium-high. If needed, add 1 tablespoon of olive oil to the skillet. Add the dried diced potatoes in an even layer. Do not overcrowd the pan; cook in batches if necessary. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are golden brown and crispy on all sides, and tender in the center. Season with paprika, salt, and black pepper during the last 5 minutes of cooking.
⏱️ 20 min
- 5
Combine and finish: Return the cooked bacon, onion, bell pepper, and garlic mixture to the skillet with the crispy potatoes. Stir everything together and cook for another 2-3 minutes to heat through.
⏱️ 3 min
- 6
Fry eggs (optional): While the hash is finishing, if desired, cook the eggs. In a separate pan or by clearing a space in the hash pan, fry or scramble the eggs to your preference.
⏱️ 5 min
- 7
Serve: Divide the crispy potato hash among 4 plates. Top each serving with a fried egg (if using). Garnish with fresh chopped parsley and serve immediately with hot sauce on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Breakfast Potato Hash
Ingredients
For the Hash
- 2 pounds potatoes, russet or Yukon Gold, peeled and diced into 1/2-inch cubes
- 6 slices bacon, thick-cut, diced
- 1 yellow onion, small, diced
- 1 bell pepper, red or green, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil, as needed, if not enough bacon fat
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving (Optional)
- 4 eggs, large
- 1 hot sauce, as needed
Instructions
- 1
Prepare the potatoes: Peel and dice the potatoes into 1/2-inch cubes. Place the diced potatoes in a colander and rinse thoroughly under cold water to remove excess starch. Pat them very dry with paper towels or a clean kitchen towel. This step is crucial for achieving crispy potatoes.
⏱️ 10 min - 2
Cook the bacon: In a large (10-12 inch) cast iron or heavy-bottomed skillet, cook the diced bacon over medium heat until crispy. This will take about 8-10 minutes. Using a slotted spoon, remove the cooked bacon and set aside on a paper towel-lined plate. Leave the rendered bacon fat in the skillet. If there's more than 2 tablespoons of fat, drain some off.
⏱️ 10 min - 3
Sauté aromatics: Add the diced yellow onion and bell pepper to the skillet with the bacon fat. Sauté over medium heat for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant. Remove the onion, bell pepper, and garlic mixture from the skillet and set aside with the bacon.
⏱️ 8 min - 4
Crisp the potatoes: Increase the heat to medium-high. If needed, add 1 tablespoon of olive oil to the skillet. Add the dried diced potatoes in an even layer. Do not overcrowd the pan; cook in batches if necessary. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are golden brown and crispy on all sides, and tender in the center. Season with paprika, salt, and black pepper during the last 5 minutes of cooking.
⏱️ 20 min - 5
Combine and finish: Return the cooked bacon, onion, bell pepper, and garlic mixture to the skillet with the crispy potatoes. Stir everything together and cook for another 2-3 minutes to heat through.
⏱️ 3 min - 6
Fry eggs (optional): While the hash is finishing, if desired, cook the eggs. In a separate pan or by clearing a space in the hash pan, fry or scramble the eggs to your preference.
⏱️ 5 min - 7
Serve: Divide the crispy potato hash among 4 plates. Top each serving with a fried egg (if using). Garnish with fresh chopped parsley and serve immediately with hot sauce on the side, if desired.
⏱️ 2 min