why make this recipe
Crispy Loaded Breakfast Hash with Potatoes and Bacon is a fantastic way to start your day. It combines crispy potatoes, savory bacon, and melted cheese for a satisfying meal. It’s easy to make and perfect for brunch or a cozy breakfast at home. Plus, you can customize it with your favorite toppings.
how to make Crispy Loaded Breakfast Hash with Potatoes and Bacon
Ingredients:
- 4 medium russet potatoes, peeled and diced into ½-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 2 stalks green onions, sliced thinly
- 2 tablespoons fresh parsley or chives, chopped (optional)
- 2 tablespoons olive oil or bacon fat
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
Directions:
- Peel and dice the russet potatoes into approximately ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel. (Approx. 10 minutes)
- In a cast-iron skillet over medium heat, add the chopped bacon pieces. Cook for 6–8 minutes, stirring occasionally, until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside on paper towels, leaving bacon fat in skillet. (Approx. 8 minutes)
- Add diced onion and bell pepper to the hot bacon fat. Stir occasionally for 4–5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant. (Approx. 5 minutes)
- Increase heat to medium-high. Add dried potato cubes to skillet in an even layer. Cook undisturbed for about 5 minutes to develop a golden crust. Flip or stir gently and continue cooking for another 10–12 minutes until potatoes are tender inside and crispy outside. Season with salt, black pepper, smoked paprika, and red pepper flakes during cooking. (Approx. 15–20 minutes)
- Return crispy bacon to skillet and mix gently with potatoes and veggies. Sprinkle shredded cheddar cheese evenly over the top. Reduce heat to low and cover skillet for 2–3 minutes to melt cheese until bubbling and golden brown. (Approx. 5 minutes)
- Remove skillet from heat. Sprinkle sliced green onions and fresh parsley or chives over the hash. Taste and adjust seasoning if needed. Serve immediately, optionally topped with a fried egg or alongside toast.
how to serve Crispy Loaded Breakfast Hash with Potatoes and Bacon
Serve Crispy Loaded Breakfast Hash hot from the skillet. You can top each plate with a fried egg for extra flavor. Pair it with toast or fresh fruit for a balanced breakfast.
how to store Crispy Loaded Breakfast Hash with Potatoes and Bacon
If you have leftovers, store them in an airtight container in the fridge. They can last up to 3 days. Reheat in the skillet or microwave before serving to enjoy the crispy texture again.
tips to make Crispy Loaded Breakfast Hash with Potatoes and Bacon
- Make sure to dry the potatoes well after rinsing to get them extra crispy.
- Use a mix of oils or butter if you want a richer flavor.
- Experiment with spices to find your favorite combination.
variation
You can easily customize this hash by adding different vegetables like zucchini or mushrooms. You can also swap the bacon for sausage or add more cheese varieties for a unique twist.
FAQs
Q: Can I make this breakfast hash ahead of time?
A: Yes, you can prepare the ingredients ahead but it’s best to cook it fresh for the best texture.
Q: What can I use instead of bacon?
A: You can substitute bacon with sausage, turkey bacon, or even skip meat altogether for a vegetarian option.
Q: Can I freeze leftovers?
A: It’s not recommended to freeze this dish as the potatoes may become mushy after thawing. Enjoy it fresh for the best taste!
Crispy Loaded Breakfast Hash with Potatoes and Bacon
Ingredients
Method
- Peel and dice the russet potatoes into approximately ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.
- In a cast-iron skillet over medium heat, add the chopped bacon pieces. Cook for 6–8 minutes, stirring occasionally, until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside on paper towels, leaving bacon fat in skillet.
- Add diced onion and bell pepper to the hot bacon fat. Stir occasionally for 4–5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
- Increase heat to medium-high. Add dried potato cubes to skillet in an even layer. Cook undisturbed for about 5 minutes to develop a golden crust. Flip or stir gently and continue cooking for another 10–12 minutes until potatoes are tender inside and crispy outside. Season with salt, black pepper, smoked paprika, and red pepper flakes during cooking.
- Return crispy bacon to skillet and mix gently with potatoes and veggies. Sprinkle shredded cheddar cheese evenly over the top. Reduce heat to low and cover skillet for 2–3 minutes to melt cheese until bubbling and golden brown.
- Remove skillet from heat. Sprinkle sliced green onions and fresh parsley or chives over the hash. Taste and adjust seasoning if needed. Serve immediately, optionally topped with a fried egg or alongside toast.