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

Course Breakfast, Main Course

Cuisine American

Diet Gluten Free, Vegetarian

Keyword baked eggs, breakfast for dinner, one pan meal, potato hash, potatoes and eggs recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 490kcal

Author Robin Miller

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.

Nutrition