Breakfast Potato Hash
This is a staple weekend breakfast that uses up whatever potatoes I have lying around. It's fairly simple and relies on the rendered bacon fat to get the potatoes crispy.
Print
Pin
Ingredients
Ingredients (~9 servings)
- ~2 tbsp Canola oil divided
- 8-10 strips Applewood bacon chopped
- ~3 lbs Yukon gold potatoes diced into 1/2 inch cubes
- 1 1/2 Yellow onions diced
- 3 Bell peppers mix of red and yellow, diced
- 1 1/2 tbsp Fresh rosemary chopped
- 1/2 tbsp Garlic powder
- 1/2 tbsp Cumin
- 3/4 tsp Paprika
- Salt and Black Pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Dice potatoes into uniform 1/2 inch cubes. Dice onions and bell peppers. Chop bacon and rosemary.
- Cook chopped bacon in large skillet over medium heat for 8-10 minutes until crispy. Remove bacon with slotted spoon and set aside, leaving grease in pan.
- Add 1 tbsp canola oil to bacon grease. Add diced potatoes and cook 15-20 minutes, stirring occasionally, until golden-brown and tender.
- Push potatoes to side of skillet. Add remaining 1 tbsp oil, onions, and bell peppers. Cook 5-8 minutes until slightly tender.
- Stir in rosemary, garlic powder, cumin, and paprika. Cook 2-3 minutes until fragrant.
- Add bacon back to pan and mix everything together. Season with salt and pepper to taste.
- Garnish with fresh chives or parsley and serve immediately.
Notes
Work in batches if needed to avoid crowding the pan, which causes steaming instead of crisping.
Tried this recipe?Leave a comment below & let me know!