Bacon Egg and Potato Hash
Salty bacon mixed with creamy eggs and soft potatoes, fried up crispy. Bacon Egg and Potato Hash. Simple breakfast in one skillet from your own kitchen!
Let’s talk about breakfast, shall we? We have all heard that breakfast is the most important meal of the day. When you first wake in the morning your body needs new energy and nutrients to get it going. And eating a healthy breakfast every day can help you maintain your weight.
Okay, enough of the scientific stuff. Let’s eat breakfast because it’s YUMMY! 🙂 There are SOOO many possibilities when it comes to having a delicious and healthy breakfast. Some days I’m content with a granola bar or a cup of oatmeal. And this is also because these are quick and easy to have while at work. But then come the weekends and we like to indulge ourselves! Bacon, eggs, coffee, orange juice, and if you’re from the South, grits. Well what about potato hash, or more specifically bacon egg and potato hash?!
What is hash exactly? Merriam-Webster defines hash as “chopped food; specifically: chopped meat mixed with potatoes and browned.” The best part is you can do this all in ONE SKILLET!
So the other morning I did just that. I fried up some chopped bacon, added it to some diced russet potatoes, eggs, and cream. Then I poured myself a cup of coffee and devoured every bite of it. Mmm mmm! This recipe is so easy that it is ridiculous to not have this every week.
So think about treating yourself to a nice bacon egg and potato hash this weekend. Or tomorrow!
- 6 to 8 slices of bacon
- 2 medium size russet potatoes
- 4 eggs
- 3 Tbsp. heavy cream (or milk)
- Chop the bacon into pieces and brown in a skillet on medium to medium high. Skim the bacon pieces out onto a paper towel lined plate and set aside to drain.
- Rinse the potatoes and dry well. Dice the potatoes into small chunks and add to the skillet with the bacon fat. Stir to coat potatoes with the oil.
- Make sure potatoes are in an even layer in the skillet. Cover and cook on medium high without stirring for 4 to 5 minutes.
- Toss the pan or stir the potatoes to the uncooked side. Cover and cook for another 3 or 4 minutes, or until the potatoes begin to get brown and crispy.
- Crack in the eggs and add the cream. Stir well to combine.
- Sprinkle in the bacon bits and cook the mixture, stirring occasionally, until the eggs are cooked to desired temperature.
- Serve immediately. Sprinkle with shredded cheese and drizzle with hot sauce if desired.
For fluffier, creamier eggs, crack them into a bowl, add the cream, and whisk smooth.