Country Breakfast Hash with Crispy Potatoes and Eggs

Why You’ll Love This Recipe

• Restaurant-crispy potatoes with caramelized onions and colorful bell peppers.
• Flexible: choose smoky bacon or savory sausage, and adjust the heat with your favorite hot sauce.
• One-skillet core method with simple pantry spices and everyday ingredients.
• Perfect for brunch or a hearty weeknight breakfast-for-dinner.

Grocery List

• Produce: Yukon Gold or russet potatoes, yellow onion, red bell pepper, green bell pepper, garlic, parsley or chives
• Dairy: Butter, eggs
• Pantry: Thick-cut bacon or breakfast sausage, neutral oil (canola/avocado), smoked paprika, dried thyme, kosher salt, black pepper, hot sauce

Full Ingredients

For the Hash

• 1.5 lb (680 g) Yukon Gold or russet potatoes, cut into 1/2-inch cubes
• 6 slices thick-cut bacon, chopped or 8 oz (225 g) breakfast sausage, casings removed
• 1 large yellow onion, thinly sliced (about 2 cups)
• 1 red bell pepper, 1/2-inch dice
• 1 green bell pepper, 1/2-inch dice
• 2 cloves garlic, minced
• 2 tbsp neutral oil (canola or avocado), divided, plus more if needed
• 1 tsp smoked paprika
• 1/2 tsp dried thyme (or 1 tsp fresh chopped)
• 1 1/4 tsp kosher salt, divided (adjust to taste)
• 1/2 tsp freshly ground black pepper

For the Eggs and Finish

• 1 tbsp unsalted butter
• 4 large eggs
• Hot sauce, to taste
• 2 tbsp chopped fresh parsley or chives

Step-by-Step Instructions

Step 1: Parboil and dry the potatoes

Bring a large pot of water to a boil and salt it generously (about 1 tbsp). Add the diced potatoes and simmer for 5 minutes. Drain well, then return the potatoes to the hot pot and let them steam-dry for 5 minutes. This removes excess moisture for maximum crisping.

Step 2: Brown the bacon or sausage

Heat a 12-inch cast-iron or heavy skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, 6–8 minutes. If using sausage, break it into small pieces and cook until browned and cooked through, 6–8 minutes. Transfer the meat to a plate, leaving 2 tbsp rendered fat in the skillet (add oil if you’re short).

Step 3: Caramelize the onions

To the same skillet over medium heat, add the sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until soft and golden with lightly caramelized edges, 8–10 minutes. Scrape up any browned bits with a wooden spoon for extra flavor.

Step 4: Crisp the potatoes

Add 1 tbsp oil and the parboiled potatoes to the skillet. Spread into a single even layer and press lightly with a spatula. Cook undisturbed for 4–5 minutes until the bottoms are deeply golden. Flip in large sections and repeat 4–5 minutes. Continue tossing and searing until the potatoes are evenly crisp, 12–15 minutes total. Season with 3/4 tsp salt and the black pepper.

Step 5: Add peppers, garlic, and spices

Stir in the diced red and green bell peppers, minced garlic, smoked paprika, and thyme. Cook, stirring, until the peppers are just tender but still vibrant, 3–4 minutes. Return the bacon or sausage to the skillet and toss to combine. Taste and adjust seasoning with a pinch more salt if needed.

Step 6: Fry the eggs

In a separate nonstick skillet, melt the butter over medium heat. Crack in the eggs and cook sunny-side up until the whites are set but the yolks are runny, 2–3 minutes. For over-easy, flip and cook 20–30 seconds more. Lightly season with salt and pepper if desired.

Step 7: Plate and finish

Spoon the hot hash onto plates or serve straight from the skillet. Top each portion with a runny fried egg. Finish with a dash of hot sauce and a shower of chopped parsley or chives. Serve immediately.

Pro Tips

• Steam-dry the potatoes after parboiling so they brown instead of steaming in the pan.
• Use cast iron for superior crust and heat retention; avoid overcrowding so potatoes can crisp.
• Resist stirring—let potatoes sit 4–5 minutes per side to build deep color.
• Add peppers late for tender-crisp texture and bright color.
• If the pan looks dry while crisping, add 1–2 tsp oil at a time rather than a big splash.

Variations

• Southwest: Use chorizo, add 1/2 tsp cumin and a pinch of chili flakes; finish with cilantro and lime.
• Vegetarian: Skip the meat; sauté 8 oz mushrooms in 1 tbsp oil until browned, then proceed. Consider a sprinkle of smoked paprika for depth.
• Sweet Potato Hash: Swap potatoes for 1.5 lb sweet potatoes; reduce parboil to 3–4 minutes.

Storage & Make-Ahead

Parboil and chill the diced potatoes up to 48 hours ahead. Cooked hash (without eggs) keeps 3–4 days in an airtight container in the refrigerator; reheat in a hot skillet with a teaspoon of oil until re-crisped. Fry eggs fresh just before serving. Leftover fried eggs are best enjoyed within 24 hours, reheated gently.

Nutrition (per serving)

Approximate values for bacon version: 430 calories; 19 g protein; 35 g carbohydrates; 3–4 g fiber; 24 g fat; 850 mg sodium. Sausage option varies.