Bacon Veggie Breakfast Hash
On a slow morning, I love making a big ole savory breakfast! It’s my fav! We all sit down together and enjoy something hearty and flavorful – it’s the best! This Bacon Veggie Breakfast Hash was loaded with crispy bacon, tender potatoes, green onion, tomato, and gooey, runny eggs. The gorgonzola cheese on top was the perfect little pop to bring everything together. This was so easy! It’s also a great way to use up that giant bag of potatoes you’ve got sitting in your pantry. Breakfast, brunch, or even breakfast for dinner – this is a recipe everyone will enjoy!
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So, when did “breakfast hash” become a thing?
In the mid-to-late 1800’s, breakfast hash became popular after it appeared on breakfast menus in American hotels and diners. Before this, leftover based breakfast dishes had been created for centuries, later evolving into the breakfast hash we know today.
Historically, it was a great way to use up leftover ingredients of all kinds! And even though the core ingredients are meat and potatoes, there’s endless opportunity here. These are inexpensive, quick, and can be made in just one skillet. By the 1950’s, this type of dish exploded in popularity all thanks to fast-food culture!
Did you know?
Gorgonzola cheese was the first blue cheese ever made! It was created back in 879 AD in a town called Gorgonzola, which is near Milan.
Before controlled aging rooms existed, this cheese used to naturally mature in caves! The humidity and airflow in these caves created the perfect environment for those distinct blue lines to develop. Isn’t that neat? Thanks, mother nature!
What ingredients do I need to make this?
For the bacon veggie breakfast hash:
Bacon
Yellow Potatoes
Green Onion
Garlic
Roma Tomato
Butter
Eggs
Salt
Black Pepper
Gorgonzola Cheese
Cooking Spray
For serving:
Green Onion
What equipment do I need?
- Large Skillet
- Measuring Cups and Spoons
- Spatula
- Cutting Board
- Chef Knife
- Mixing Bowls
- Tongs
- Paper Towel
- Strainer
How do I make it?
To prep the ingredients:
To get started on this recipe, first let’s prep all of our veggies and herbs. Scrub the potatoes, then cut them into bite sized pieces. Thinly slice the green onion, separating the white and green parts. Deseed and dice the tomato, then mince the garlic.
Add the potatoes to a mixing bowl, fill it up with water, and add a touch of salt.
Pro Tip: This helps to remove some of the starches from the potatoes, while also keeping them from turning brown due to oxidation.
Crumble the gorgonzola cheese, then set everything off to the side. After the potatoes have been soaking for a couple minutes, drain them, then add them to a plate lined with paper towel and pat them VERY dry.
Pro Tip: We want these to be as dry as we can get them! That way, when added to the hot pan cut side down, they’ll get really crispy!
To make the bacon veggie breakfast hash:
In a large skillet, cook the bacon over medium heat, turning often with a tong until nice and crispy. Move to a paper towel lined plate and once cooled, crumble.
In the same skillet, melt the butter in the bacon grease over medium heat. Add the potatoes to the pan in an even layer, placing them cut side down. Allow the potatoes to cook undisturbed for several minutes, flip, and cook a few minutes more, stirring every so often.
Once golden and tender, push the potatoes off to the side with the spatula, then add the tomatoes, the white and light green parts of the green onion, the garlic, and some salt and pepper.
Allow those ingredients to cook for a minute or so and once the garlic is fragrant, mix all the ingredients in the skillet together.
Sprinkle half of the bacon over the mixture, stir to combine, then reduce the heat to medium low.
Make 4 wells for the eggs, then spray everything really well with cooking spray. Crack the eggs into the wells, then cover and cook for a few minutes until the egg whites have set and no longer jiggle.
Remove from heat, then top with the remaining spices, bacon, and the gorgonzola cheese.
To serve:
Sprinkle the rest of the green onion over the bacon veggie breakfast hash.
Dish it up onto plates, then serve hot. Enjoy!
Tips:
- If you don’t have regular yellow potatoes, feel free to swap them out with whatever potato you have on hand. Russet, baby red, Yukon Gold, little potatoes cut in half – any of these will work just fine!
- If you don’t have gorgonzola cheese, consider substituting with goat cheese or feta.
- This bacon veggie breakfast hash will keep for 3-5 days if stored in an airtight container in the refrigerator.
Do you love breakfast skillets as much as I do? Check these out!
Can’t get enough of those tangy, softer cheeses? Try these!
- Avocado Blue Cheese Dressing
- Tomato and Feta Scrambled Eggs
- Blueberry and Goat Cheese Grilled Chicken Flatbreads
Bacon Veggie Breakfast Hash
Equipment
Ingredients
For the bacon veggie breakfast hash:
- 5 Slices Bacon
- 1 tbsp Butter
- 1 ½ lbs. Yellow Potatoes scrubbed and cut into bite-sized pieces
- 3 Garlic Cloves minced
- 1 Green Onion thinly sliced, white and green parts separated
- 1 Roma Tomato deseeded and diced
- 4 Eggs
- 1 tsp Salt divided
- ½ tsp Black Pepper divided
- ¼ cup Gorgonzola Cheese crumbled
- Cooking Spray
For serving:
- Green Onion thinly sliced
Instructions
To prep the ingredients:
- Scrub the potatoes, then cut them into bite sized pieces. Add the potatoes to a mixing bowl, fill it up with water, and add a touch of salt.
- Thinly slice the green onion, separating the white and green parts. Deseed and dice the tomato, then mince the garlic.
- After the potatoes have been soaking for couple minutes, drain, then add them to a plate lined with paper towel and pat them VERY dry.
To make the bacon veggie breakfast hash:
- In a large skillet, cook the bacon over medium heat, turning often with a tong until nice and crispy, about 5-7 minutes.
- Move to a paper towel lined plate and once cooled, crumble.
- In the same skillet, melt the butter in the bacon grease over medium heat.
- Add the potatoes to the pan in an even layer, placing them cut side down.
- Allow the potatoes to cook undisturbed for 4 minutes, flip, and cook 4-6 minutes more, stirring every 2 minutes or so.
- Once golden and tender, push the potatoes off to the side with the spatula, then add the tomatoes, the white and light green parts of the green onion, the garlic, 3/4 tsp salt, and 1/4 tsp black pepper.
- Stir, and allow those ingredients to cook for a minute or so, until the garlic is fragrant.
- Mix all of the ingredients in the skillet together, then sprinkle half of the bacon over everything and stir again.
- Reduce the heat to medium low, then make 4 wells for the eggs.
- Spray everything really well with cooking spray, then crack the eggs into the wells.
- Cover and cook for 2-3 minutes until the egg whites have set and no longer jiggle.
- Remove from heat, then top with the remaining spices, bacon, and the crumbled gorgonzola cheese.
To serve:
- Sprinkle the rest of the green onion over the bacon veggie breakfast hash, then dish it up onto plates and serve. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Once in a while, we like “breakfast for supper”. This is something I’d make for an early evening meal. We’re not great fans of blue cheese, or goat cheese, so I’d likely substitute with Pecorino Romano or something similar. Thanks for another great recipe idea, Lex!
Absolutely I hope you guys love it 🥰