Breakfast Hash
Ingredients
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- 1 1/2 pounds russet potatoes – peeled and cut into 0.5-inch cubes (~3 medium russet potatos)
- 8 ounces thick-cut bacon – cut into 0.5-inch pieces
- 1 tbsp vegetable oil
- 1 1/2 cups yellow onion – diced (~2 medium yellow onions)
- 1 cups red bell pepper – diced (~1.5 medium red bell peppers)
- 2 cloves garlic – minced
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 4 large eggs
- fresh parsley – chopped (for serving)
- hot sauce – for serving
Instructions
1. Bring a large pot of water to a boil. Add the russet potatoes and simmer until the edges are just tender but centers remain slightly firm, 5–7 minutes. Drain and let steam-dry in the colander for 2 minutes.
2. Place a large 12-inch skillet (preferably cast iron) over medium heat. Add the thick-cut bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, 8–10 minutes. Transfer bacon to a plate and leave about 2 tablespoons fat in the skillet.
3. If needed, add the vegetable oil to reach roughly 2 tablespoons total fat. Increase heat to medium-high until the fat is shimmering.
4. Add the drained potatoes in an even layer. Cook undisturbed until the undersides are deeply golden, 5–7 minutes. Flip and continue cooking, flipping occasionally, until browned and tender throughout, 6–8 minutes.
5. Push the potatoes to one side of the skillet. Add the yellow onion and red bell pepper to the empty side and cook, stirring, until softened and lightly browned, 4–6 minutes.
6. Stir in the garlic and cook until fragrant, 30–60 seconds.
7. Return the bacon to the skillet. Sprinkle over the paprika, kosher salt, and black pepper, then toss everything together and taste, adjusting seasoning as needed.
8. Make 4 shallow wells in the hash and crack one egg into each. Cover the skillet and cook over medium heat until the whites are set and the yolks are to your liking, 3–5 minutes for runny-to-jammy.
9. Remove from heat. Scatter fresh parsley over the top and serve immediately with hot sauce.
Breakfast hash is a hearty skillet of browned potatoes, onions, and peppers mingled with savory meat and topped with eggs. The appeal lies in its contrast of crisp edges and tender centers, smoky saltiness from bacon, and the richness of runny yolks mingling with the hash. It’s deeply satisfying, economical, and flexible enough to welcome small variations while staying familiar and comforting.
The dish traces its name to the French word “hacher,” meaning to chop, and it has long served as a practical way to transform leftovers into a new meal. In the United States, hash became a diner staple, particularly for breakfast, with regional spins that might feature bacon, sausage, or corned beef. Over time, breakfast hash evolved from a thrifty solution into an icon of American morning fare, celebrated for its adaptability and homestyle flavor.