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 one pot recipe everyone will enjoy!
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.
This helps to remove some of the starches from the potatoes, while also keeping them from turning brown due to oxidation.
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, 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
Serving: 1 cupCalories: 330kcalCarbohydrates: 20gProtein: 15gFat: 3gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 530mgPotassium: 1070mgFiber: 2gSugar: 2gVitamin A: 850IUVitamin C: 33mgCalcium: 85mgIron: 2.1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
