Loaded Breakfast Skillet Hash
Loaded Breakfast Skillet Hash
Ingredients
For the Hash Base
- 1 1/2 pounds russet potatoes, diced into 1/2-inch cubes
- 8 ounces bacon, chopped
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Eggs and Toppings
- 6 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1 hot sauce, as needed
Instructions
- 1
Par-boil the potatoes: Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, until the potatoes are slightly tender but still firm. Drain well and set aside.
⏱️ 10 min
- 2
Cook the bacon: In a large oven-safe skillet (a 10-12 inch cast iron skillet works best) over medium-high heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, transferring it to a paper towel-lined plate. Leave about 2 tablespoons of rendered bacon fat in the skillet.
⏱️ 8 min
- 3
Sauté vegetables: Add the diced yellow onion and green bell pepper to the skillet with the bacon fat. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and sauté for another 1 minute until fragrant.
⏱️ 8 min
- 4
Combine hash: Add the par-boiled potatoes, cooked bacon, unsalted butter, kosher salt, black pepper, and smoked paprika to the skillet. Stir well to combine all ingredients. Cook, stirring occasionally and pressing down gently to encourage browning, for 10-12 minutes, until the potatoes are golden brown and crispy.
⏱️ 12 min
- 5
Prepare for eggs: Preheat your oven to 375°F. Once the hash is cooked to your liking, use the back of a spoon to create 6 small wells or indentations in the hash mixture.
⏱️ 2 min•🌡️ 375
- 6
Add eggs and cheese: Carefully crack one large egg into each well. Sprinkle the shredded sharp cheddar cheese evenly over the entire skillet, covering both the hash and the eggs.
⏱️ 2 min
- 7
Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference). The cheese should be melted and bubbly.
⏱️ 15 min•🌡️ 375
- 8
Garnish and serve: Carefully remove the skillet from the oven. Garnish generously with sliced green onions. Serve immediately, with hot sauce on the side for those who enjoy extra spice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Breakfast Skillet Hash
Ingredients
For the Hash Base
- 1 1/2 pounds russet potatoes, diced into 1/2-inch cubes
- 8 ounces bacon, chopped
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Eggs and Toppings
- 6 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1 hot sauce, as needed
Instructions
- 1
Par-boil the potatoes: Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, until the potatoes are slightly tender but still firm. Drain well and set aside.
⏱️ 10 min - 2
Cook the bacon: In a large oven-safe skillet (a 10-12 inch cast iron skillet works best) over medium-high heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, transferring it to a paper towel-lined plate. Leave about 2 tablespoons of rendered bacon fat in the skillet.
⏱️ 8 min - 3
Sauté vegetables: Add the diced yellow onion and green bell pepper to the skillet with the bacon fat. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and sauté for another 1 minute until fragrant.
⏱️ 8 min - 4
Combine hash: Add the par-boiled potatoes, cooked bacon, unsalted butter, kosher salt, black pepper, and smoked paprika to the skillet. Stir well to combine all ingredients. Cook, stirring occasionally and pressing down gently to encourage browning, for 10-12 minutes, until the potatoes are golden brown and crispy.
⏱️ 12 min - 5
Prepare for eggs: Preheat your oven to 375°F. Once the hash is cooked to your liking, use the back of a spoon to create 6 small wells or indentations in the hash mixture.
⏱️ 2 min•🌡️ 375 - 6
Add eggs and cheese: Carefully crack one large egg into each well. Sprinkle the shredded sharp cheddar cheese evenly over the entire skillet, covering both the hash and the eggs.
⏱️ 2 min - 7
Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference). The cheese should be melted and bubbly.
⏱️ 15 min•🌡️ 375 - 8
Garnish and serve: Carefully remove the skillet from the oven. Garnish generously with sliced green onions. Serve immediately, with hot sauce on the side for those who enjoy extra spice.
⏱️ 1 min