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Crispy Loaded Breakfast Hash with Potatoes and Bacon

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A quick and easy breakfast hash featuring crispy potatoes, smoky bacon, melted cheese, and fresh herbs, perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced into ½-inch cubes
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 2 stalks green onions, sliced thinly
  • 2 tablespoons fresh parsley or chives, chopped (optional)
  • 2 tablespoons olive oil or bacon fat
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Peel and dice the russet potatoes into approximately ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel. (Approx. 10 minutes)
  2. In a cast-iron skillet over medium heat, add the chopped bacon pieces. Cook for 6–8 minutes, stirring occasionally, until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside on paper towels, leaving bacon fat in skillet. (Approx. 8 minutes)
  3. Add diced onion and bell pepper to the hot bacon fat. Stir occasionally for 4–5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant. (Approx. 5 minutes)
  4. Increase heat to medium-high. Add dried potato cubes to skillet in an even layer. Cook undisturbed for about 5 minutes to develop a golden crust. Flip or stir gently and continue cooking for another 10–12 minutes until potatoes are tender inside and crispy outside. Season with salt, black pepper, smoked paprika, and red pepper flakes during cooking. (Approx. 15–20 minutes)
  5. Return crispy bacon to skillet and mix gently with potatoes and veggies. Sprinkle shredded cheddar cheese evenly over the top. Reduce heat to low and cover skillet for 2–3 minutes to melt cheese until bubbling and golden brown. (Approx. 5 minutes)
  6. Remove skillet from heat. Sprinkle sliced green onions and fresh parsley or chives over the hash. Taste and adjust seasoning if needed.
  7. Serve immediately, optionally topped with a fried egg or alongside toast.

Notes

Dry potatoes thoroughly before cooking to ensure crispiness. Use bacon fat for extra smoky flavor. Avoid overcrowding the pan and resist stirring too often to develop a golden crust. Cheese should be added near the end and melted covered for best texture. Leftovers reheat well in a skillet to maintain crispiness.

Nutrition

Keywords: breakfast hash, crispy potatoes, bacon, cheddar cheese, skillet breakfast, easy breakfast, loaded hash, brunch recipe

Find it online: https://zorbmeal.com/crispy-loaded-breakfast-hash-with-potatoes-and-bacon-easy-recipe/