Potato Hash with Baked Eggs
This one-pan dish features buttery potatoes, smoky bacon, sweet bell pepper, and perfectly cooked eggs. Breakfast, brunch (or “breakfast for dinner”), you can serve this incredible hash any time of day!
How gorgeous is this dish? This crispy medley of tender potatoes, bell pepper, and bacon takes zero effort on your part; the pan does all the work! Here’s the quick process for making this hash: cook bacon until chewy-crisp. Cook the potatoes in the bacon fat. Add bell pepper and seasonings. Nestle eggs on top of the hash and transfer the pan to the oven to finish cooking. It’s that easy!
What type of potatoes should you use? I prefer Yukon gold for hash because the texture of the spuds is creamy and buttery. Plus, you don’t have to peel them! You can choose medium or large potatoes, or you can cut up baby gold potatoes (I used a combination of medium and baby). Just make sure to cut your potatoes in uniform (small) pieces so they all finish cooking at the same time.
The hint of paprika is all you need for seasoning. No raiding the spice rack for this dish because paprika adds just enough sweetness to compliment the salty bacon. For a more smoky flavor, you can swap in smoked paprika.
I used green onions but you can use chives. I love the addition of green onions because they’re fresh and grassy and add a burst of mild onion flavor just before serving. You can also use chives if desired.
What should you serve with your hash? I suggest serving this hash with ketchup and/or hot sauce. My clan used a little bit of both!
Potato Hash with Baked Eggs
Ingredients
- 1/2 pound bacon of choice, chopped, I used Smithfield Hometown Original bacon
- 4 cups diced gold or russet potatoes
- 1 bell pepper, any color, diced, or diced mini peppers
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper
- 4 large eggs
- Chopped green onions for serving
Instructions
- Cook the bacon in a large, oven-proof skillet or cast iron pan over medium heat. When the bacon is chewy-crisp, remove it with a slotted spoon and transfer it to a paper towel-lined plate.
- Drain all but 2 tablespoons of the bacon fat from the pan. Add the potatoes to the pan and cook for 5 to 7 minutes, until golden brown on all sides, stirring occasionally. Add the bell pepper and cook for 2 to 3 more minutes, until soft. Add the paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Fold in the bacon.
- Spread the mixture out in the pan and, using the back of a spoon, make 4 indents into the hash. Crack one egg into each indent. Season the tops of the eggs with salt and black pepper
- Transfer the pan to the oven and cook until the egg whites are cooked and the yolk is runny (or cooked to your liking), and the potatoes are fork-tender, about 10 to 12 minutes.
- Top with green onions and serve.