The cast iron skillet. It's been a life saver this flu season. You can make an entire weekend style breakfast, bacon included, in one pan. Ergo, skillet potato and egg hash all weekend every weekend.
Year before last I made a skillet sweet potato kale hash, and I've had a hankering for an "all year round" version for a while now. It just makes everything so easy!
You literally get everything in this skillet potato and egg hash, except for the side of toast (gotta have that, you know how I love toast). Potatoes, bell pepper, onion, bacon, and cheesy baked eggs. Again ALL in pan. Did I mention that's my favorite thing ever?
The best part? Instead of a bunch of dishes, there's only one pan to clean! Perfect for when you want to get your weekend day started ????.
Skillet potato and egg hash. Get the recipe below!
Skillet Potato and Egg Hash
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 8 strips raw bacon
- 1 lbs Yukon gold potatoes, diced into bite sized pieces
- 1 small yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon coarse salt
- 4 eggs
- ¼ cup mozzarella cheese, grated
- ¼ cup cheddar cheese, grated
- Extra virgin olive oil for extra drizzling
- Fresh cilantro roughly chopped, thinly sliced chives for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 400˚F. Place strips of bacon in a large (at least 10 inch), oven safe skillet. Cook over medium low heat on both sides until cooked through but not yet crispy, about 10 minutes. Remove from heat to a paper towel lined plate and set aside, leaving the bacon grease in the pan. When the bacon is cool enough to handle, roughly dice.
- Increase the heat to medium high, add the potatoes, bell pepper, and onion and cook for 7- 8 minutes, stirring frequently, until starting to soften and can be pierced with a fork
- Add garlic, cumin, chili powder, paprika, black pepper, and salt. Cook for 1-2 minutes, until garlic is fragrant.
- Using a spoon, create 4 to 6 holes (depending on how many eggs you want) in the hash mixture for the eggs. Distribute the cheeses evenly into each hole, and then crack one egg into each hole.
- Place in the preheat oven and cook for 5-10 minutes, until egg white is set but the yolk is still runny.
- Remove from heat. Sprinkle with cooked bacon. Garnish with fresh ground black pepper, cilantro and chives.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Stephanie says
This was delicious! The recipe didn’t say, so I sprinkled the crumbled bacon over the dish after removing it from the oven.
Aberdeen says
Thank you so much. I've updated the recipe, you did it exactly right!
Mai Cee says
It looks yummy I'm about to make it right now since we are all in quarantine
Update:Tasted amazing I highly recommend
Aberdeen says
Thank you!! So glad you enjoyed it.
Colleen Chrisemer says
Can you make everything except eggs the day before and put in ref till morning. I was thinking I'd preheat potatoe mixture, then add eggs and oven bake at 400 degrees for about 11 mins. Will that work??
Aberdeen says
Yes I think that would be just fine! Great idea 👍🏻.
Braden Bardell says
This was delightful! I used rainbow little Jem potatoes cause that's what I had, as well as parsley instead of cilantro. I would have used cilantro if I had it lol. None the less it was delicious!
Nessa says
This recipe was easy to make. And extremely delicious. I made it without the bacon as I don’t eat pork. But it was extremely delicious. Definitely going to have it make it again
Eric says
I just finished making this and while good, it doesn't really allow enough time for the potatoes to cook thoroughly. I think parboiling the potatoes prior to starting this recipe would help immensely
Nan says
I followed it exactly. Great flavors with the spice combination! Your timing on the time in the oven is spot on. The eggs set up perfectly once out of the oven, even if you think they're too runny for you when you first take them out of the oven.
Lea says
Do you have to cook the potatoes before adding them to the skillet?
Eric says
It doesn't say to do so in thebrecipe, but I would HIGHLY recommend parboiling the potatoes first. Makes them way crispier and will ensure they aren't undercooked
Alicia says
Way too much cumin!
Pam says
Very tasty and easy. I made it without the bacon and it was delicious.
Michael says
Excellent, although I chopped potatoes too big and it took twice the time