This Breakfast Potato Hash is the kind of hearty, feel-good breakfast everyone gathers around. Crispy potatoes, savory bacon, and perfectly cooked eggs all come together in one cast-iron skillet for an easy, comforting meal that works just as well for brunch as it does for a lazy weekend morning.
Recipe by London Brazil on January 18, 2026
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
5 stars (12 reviews)
Keywords
brunch, cast-iron, eggs, healthy
Ingredients
6 ounces bacon (about 5-6 slices, cut into bite-sized pieces)
1 small sweet onion (finely chopped)
1 green bell pepper (finely chopped)
3 cloves garlic (crushed)
1 pound russet potatoes (cut into ½-inch cubes)
½ teaspoon paprika
½ teaspoon oregano (dried)
⅛-¼ teaspoon cayenne pepper (depending on desired spice level)
1 teaspoon salt (to taste)
¼ teaspoon black pepper
5 large eggs
Cilantro (chopped, optional)
Categories
Breakfast
brunch
Cuisine
American
Steps
In a large cast iron skillet over medium-low heat add cut bacon. Cook for 10-12 minutes, or until fully cooked. Remove bacon pieces from the skillet and place on a paper-towel lined plate to let drain.
Measure out bacon grease and add back in 3 tablespoons of it. If bacon did not put off that much grease, substitute the difference with butter or oil. Add onion and bell pepper. Sauté for 3-4 minutes over medium heat. Add garlic and continue sautéing for another 1-2 minutes.
Push all of the vegetables to the side of the skillet and add cubed potatoes along with paprika, oregano, cayenne pepper, salt, and black pepper. Mix potatoes and seasonings until well combined.
Cook for 10 minutes, stirring occasionally. Begin mixing in the onions and peppers within the last 2-3 minutes.
Make 5 wells in the center of the potatoes about 1-2 inches wide. Crack one egg in each well.
Cover the skillet with a lid and reduce heat to medium-low. Cook for 6-8 minutes. (Closer to 6 for over-easy eggs and closer to 8 minutes for over-hard eggs.)
When eggs are almost cooked to your liking, remove lid and sprinkle bacon bits on to warm them back up.
Serve potato hash and eggs with a sprinkle of fresh cilantro and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 296 kcal
Carbohydrates: 22 g
Protein: 12 g
Fat: 18 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 186 mg
Sodium: 677 mg
Sugar: 2 g
Reviews
Solar Laurie on 2025-09-02 (5 stars): This was excellent! I am going to use the leftovers to make breakfast burritos, I’ll add scrambled eggs, cheddar cheese and salsa to this mixture. I made extra potatoes and veggies in anticipation of that! Thank you so much for the recipe!
Jean Marie on 2023-11-09 (5 stars): Great recipe! I made this with 4 oz. of prosciutto cubed, 4 slices of bacon and one spicy Italian sausage. The onions were starting to get burned on the edges so I removed the onions and peppers and added them back in the end. This is such a great recipe to play around with. Next time I will use sweet potato.
