When I'm craving a hearty, satisfying breakfast that fuels me for the day ahead, my go-to is this Savory Breakfast Hash. Imagine digging your fork into a medley of crispy bacon, golden potatoes, and sautéed vegetables—all crowned with perfectly cooked eggs. This dish isn't just a feast for your taste buds; it's also a nutrient powerhouse. With protein, essential vitamins, and a good dose of fiber, you can indulge without the guilt.
I love how versatile this hash is. You can easily switch up the vegetables to suit the season or your mood, and it's a fantastic way to use up leftovers. The best part? It all comes together in one skillet. That's right, less washing up and more savoring the flavors. Whether you're making this for a lazy weekend brunch or a quick weekday breakfast, you can't go wrong. And if you're sharing, prepare to be showered with compliments!
Why You'll Love This Recipe
One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze. You sauté, you simmer, and you serve, all from the same pan. Kitchen efficiency at its finest!
Nutrient-Packed: This breakfast hash isn't just mouthwateringly tasty; it's also good for you. With protein from eggs and bacon, fiber and vitamins from vegetables, and healthy fats, you've got a balanced meal that ticks all the nutritional boxes.
Crowd-Pleaser: Whether you're serving up brunch for family, entertaining friends, or cooking for a special someone, this dish is a surefire hit. It's visually appealing and universally loved—what's not to like?
Leftover-Friendly: Got some extra potatoes or veggies from last night's dinner? This recipe is a fabulous way to repurpose them. Throw in whatever you've got; the more, the merrier.
Quick and Easy: With just 15 minutes of prep time and 30 minutes of cooking, you've got a hearty, delicious breakfast that's worthy of a weekend but quick enough for a weekday.
How to Make Savory Breakfast Hash
First things first, grab a large skillet and heat it up over medium heat. Toss in the chopped bacon and let it sizzle until it's crispy and golden. I like to use a slotted spoon to scoop out the bacon so that all the heavenly bacon grease stays in the skillet. Trust me, you'll want that flavor for the potatoes.
Speaking of potatoes, it's their time to shine! Add your peeled and diced spuds right into that bacon grease. Cook them, stirring occasionally, until they're tender and golden, which usually takes about 10-12 minutes. Once they're just the way you like them, transfer them to a bowl and set them aside for a moment.
Now, in that same skillet, throw in the diced onion, bell pepper, and minced garlic. I sauté these until they're softened and have a bit of caramelization, which adds another layer of flavor to the hash. It typically takes around 5-6 minutes.
Here comes the reunion! Bring back those cooked potatoes and mix them with the sautéed vegetables in the skillet. A little salt and pepper to season, and we're almost at the finish line. Let everything cook together for an additional 2-3 minutes to meld the flavors.
Next up, the eggs. Make four little wells in your potato-veggie mix and crack an egg into each one. I then reduce the heat to low, cover the skillet, and let the eggs cook to my preferred level of doneness—usually 4-6 minutes for medium-firm yolks. While waiting, I sprinkle the crispy bacon pieces back into the hash. This warms the bacon and lets its flavor seep into the dish.
Finally, once the eggs are just right, I take the skillet off the heat. A garnish of fresh parsley or chives adds a pop of color and freshness. And there you have it—a satisfying, scrumptious Savory Breakfast Hash that's sure to start your day off right.
Tips and Tricks for the Perfect Savory Breakfast Hash
Pre-Cooking Potatoes: If you're pressed for time or just want to make sure your potatoes are cooked to perfection, consider parboiling them first. Simply drop the diced potatoes into boiling water for about 5 minutes. Drain them well before adding them to the skillet. This softens the potatoes, making it quicker to achieve that desired golden finish when frying.
Bacon Substitutes: Love the idea of a breakfast hash but not a fan of bacon? No problem! You can use turkey bacon for a leaner option. For a vegetarian twist, smoked tempeh or even plant-based bacon work well. If you're using something that doesn't render much fat, be sure to add a tablespoon or two of olive oil or avocado oil to the skillet to help cook the potatoes and veggies.
Layering Flavors: Take your time when sautéing the onions, bell pepper, and garlic. Allow them to soften and start to caramelize. That little extra cooking time deepens the flavors and makes the hash more satisfying. Also, if you want to amp up the flavor even more, consider adding a teaspoon of smoked paprika or a dash of cayenne pepper along with the salt and pepper.
Season as You Go: Rather than dumping all the salt and pepper in at the end, I like to season at various stages. A pinch of salt on the bacon as it crisps, a sprinkle on the vegetables as they sauté, and a final seasoning of the combined hash ensures that every component shines. You can also add a splash of hot sauce or a sprinkle of your favorite spice blend to elevate the dish.
Check the Eggs: The eggs are the crown jewel of this hash, so it's crucial to cook them to your liking. To ensure they're perfect, I gently lift a corner of the hash near an egg with a spatula to peek underneath. Are the egg whites fully set while the yolk remains runny? If so, it's done! You can also cover the skillet for a minute or two to help the egg whites set more quickly without overcooking the yolks.
Storing, Freezing, and Reheating
Storing: If you find yourself with leftovers or you're deliberately making extra for future meals, you can store the cooked hash in an airtight container in the refrigerator. It should keep well for up to 3-4 days. Just remember to store the hash and eggs separately if you like your eggs runny or medium, to avoid overcooking them during reheating.
Freezing: You can also freeze this breakfast hash, but I recommend doing so without the eggs. Potatoes and cooked veggies freeze well when properly stored in airtight containers or heavy-duty freezer bags. For the best quality, aim to consume the frozen hash within 2-3 months. When you're ready to eat, thaw the hash in the fridge overnight before reheating.
Reheating: When it comes to reheating, you've got a few options. If you're reheating from the fridge, you can use a skillet over medium heat. Add a touch of oil or butter, and stir occasionally until everything is heated through. This usually takes about 5-7 minutes. If you're reheating from frozen, you might want to defrost in the microwave first, then transfer to a skillet for a crisper texture.
Tips for the eggs, it's best to cook them fresh each time you serve the hash. But if you've stored them with the hash, you can reheat them in a covered skillet over low heat, or microwave them at 50% power for 1-2 minutes. Just keep in mind that the yolk will likely fully set upon reheating.
Savory Breakfast Hash
- 2 medium potatoes peeled and diced
- 4 slices of bacon chopped
- 1 small onion diced
- 1 bell pepper diced
- 2 cloves of garlic minced
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley or chives for garnish optional
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
- Add the diced potatoes to the skillet and cook them in the bacon grease over medium heat until they are golden and tender, about 10-12 minutes. Stir occasionally to prevent sticking.
- Once the potatoes are cooked, transfer them to a bowl and set aside.
- In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté the vegetables until they are softened and slightly caramelized, about 5-6 minutes.
- Return the cooked potatoes to the skillet with the sautéed vegetables. Mix everything together and season with salt and pepper to taste. Cook for an additional 2-3 minutes to let the flavors meld together.
- Make four wells in the potato mixture and crack an egg into each well. Reduce the heat to low, cover the skillet, and cook until the eggs are cooked to your desired level of doneness. This typically takes about 4-6 minutes for medium-firm yolks.
- While the eggs are cooking, sprinkle the crispy bacon pieces over the hash. This will warm the bacon and infuse its flavor into the dish.
- Once the eggs are cooked, remove the skillet from heat. Garnish the breakfast hash with fresh parsley or chives if desired.
Savory Breakfast Hash - FAQ
Yes, you can definitely use sweet potatoes. They offer a different flavor and are packed with nutrients. Keep in mind that sweet potatoes cook a bit faster than regular potatoes, so adjust your cooking time accordingly.
If you prefer over-easy or over-hard eggs, you can simply flip the eggs once the whites have set but before the yolk has fully cooked. Cook for an additional minute or two on the other side depending on how runny or firm you want the yolk to be.
While a cast-iron skillet is great for even heat distribution and can go from stovetop to oven easily, it's not mandatory. You can use any large, heavy-bottomed skillet you have on hand.
Certainly! You can dice the potatoes, chop the bacon, and cut the vegetables the night before. Store them in separate airtight containers in the fridge to make your morning cooking process faster and more streamlined.
Potatoes tend to stick if the skillet isn't hot enough. Also, if they're moved around too much during the initial cooking phase. Make sure your skillet is properly heated and try to let the potatoes sit undisturbed for a few minutes before stirring.