With melty cheddar cheese, golden russet potatoes and, crispy bacon, our breakfast hash recipe will be your new favorite breakfast!
Why Do We Call It Breakfast Hash?
The term “breakfast hash” comes from the word “hash,” which is derived from the French word hacher, meaning “to chop.” Traditionally, hash refers to a dish made from a combination of chopped-up or diced leftover meat, potatoes, and onions, often fried together. This dish has been around for centuries as a way to use up leftovers.
Breakfast hash specifically refers to a version of this dish that’s commonly eaten in the morning. It often includes additional ingredients like eggs, vegetables, or bacon to make it a hearty, filling meal suitable for breakfast. The idea of chopping up ingredients and frying them together has made breakfast hash a versatile, easy-to-make dish that can be adapted with whatever ingredients are on hand.
Ingredients:
- 6 slices bacon (preferably thick-cut, smoked bacon)
- 4 medium russet potatoes, diced into small cubes
- 1 small onion, finely chopped
- 1 bell pepper, diced (use red, yellow, or green for variety)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (for a smoky flavor)
- ½ teaspoon chili powder (optional for a bit of heat)
- Salt and black pepper to taste
- 4 eggs (optional: sunny-side-up or scrambled)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 tablespoons olive oil or butter (if needed)
Instructions:
Cook the Bacon:
Heat a large skillet or cast-iron pan over medium heat. Add the bacon slices and cook until crispy, turning occasionally. Once done, remove the bacon from the skillet and place it on paper towels to drain. Keep the bacon fat in the skillet (you can remove some if there’s too much, but leave about 2 tablespoons).Cook the Potatoes:
Add the diced potatoes to the skillet with the bacon fat. Cook over medium heat for 8–10 minutes, stirring occasionally, until they are golden and starting to crisp up. You may need to add some olive oil or butter if the pan is too dry.Add Vegetables:
Once the potatoes are almost done, add the chopped onions and bell peppers. Sauté for another 4–5 minutes until the vegetables are soft and the potatoes are fully cooked.Season:
Stir in the minced garlic, smoked paprika, chili powder (if using), salt, and pepper. Cook for an additional 1–2 minutes until the garlic becomes fragrant.Add the Bacon Back:
Crumble or chop the cooked bacon into bite-sized pieces and mix it back into the skillet with the potatoes and vegetables.Top with Cheddar:
Sprinkle the shredded cheddar cheese evenly over the hash. Lower the heat to allow the cheese to melt slowly, covering the pan for a minute or two if necessary.Add Eggs (Optional):
If you’d like to serve the hash with eggs, fry or scramble them separately and place them on top of the cheesy hash before serving. You can also crack the eggs directly into the hash and cook them sunny-side-up style right in the pan.Garnish and Serve:
Garnish the dish with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy!
Tips:
- Make it Spicier: Add jalapeños or a dash of hot sauce.
- Vegetarian Version: Omit the bacon and use plant-based sausage or extra veggies like mushrooms and spinach.
