Skillet Potato and Egg Hash
Who’s ready for the ultimate breakfast-for-dinner champion? This skillet potato and egg hash is comfort food at its finest – crispy potatoes, perfectly runny eggs, and a blend of melty cheeses that’ll make your taste buds dance.
The magic happens when the bacon renders its smoky goodness into the pan, creating the perfect foundation for golden-brown potatoes and tender peppers. And those eggs? They nestle into little cheese-lined nests, cooking to creamy perfection with stunning sunset-yellow yolks that are just begging to be broken.
Ingredients
For the Base:
- 8 strips raw bacon
- 1 lb 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
Seasonings:
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon coarse salt
For Topping:
- 4 large eggs
- ¼ cup mozzarella cheese, grated
- ¼ cup cheddar cheese, grated
- Extra virgin olive oil for drizzling
- Fresh cilantro and chives for garnish
Steps
- Preheat oven to 400°F (200°C). Using a large (10-inch minimum) oven-safe skillet, cook bacon over medium-low heat for 8-10 minutes until cooked but not crispy. Transfer to paper towels, keeping precious bacon fat in pan. Once cooled, rough chop bacon. (Pro tip: Cold bacon is easier to dice cleanly)
- Increase heat to medium-high. Add potatoes, peppers, and onion. Cook 7-8 minutes, stirring every 2 minutes for even browning. Test doneness by piercing potato with fork – should meet slight resistance but not be hard. (If potatoes brown too quickly, reduce heat to medium)
- Add garlic and all seasonings. Cook 1-2 minutes until garlic becomes fragrant but not brown. (Burnt garlic = bitter flavor, watch carefully)
- Create 4-6 wells in hash using back of spoon. They should be about 2-inches wide and deep enough to hold an egg. Sprinkle 1 tablespoon cheese mix in each well. Crack eggs into wells. (Tip: Crack eggs into small bowls first to prevent shell pieces)
- Transfer skillet to preheated oven. Bake 5-10 minutes until whites are set but yolks remain runny. Check at 5 minutes – whites should be opaque with no clear liquid. (For firm yolks, add 2-3 minutes)
- Remove from oven (handle with care – skillet is HOT). Top with bacon, fresh ground pepper, cilantro, and chives. Serve immediately while cheese is melty and eggs are hot.
Smart Swaps
- Use sweet potatoes for lower glycemic impact
- Swap bacon for turkey bacon to reduce fat
- Try egg whites to lower cholesterol (use 2 whites per whole egg)
Make It Diabetes-Friendly
- Replace regular potatoes with cauliflower (reduces carbs by 22g per serving)
- Use turkey bacon (saves 3g fat per slice)
- Portion into 6 servings instead of 4 to reduce carb load
- Serve with avocado to slow glucose absorption
Pro Tips
- Pre-cook potatoes in microwave for 3 minutes to ensure even cooking
- Use room temperature eggs for more even cooking
- Cast iron skillet gives best crispy potato results