Potato and Bacon Hash with Fried Eggs

potato and bacon hash with fried eggs Breakfast
Potato and Bacon Hash with Fried Eggs
  • Prep 10 min
  • Total 40 min
  • Servings 4


4 slices thick-cut bacon, cut in 1-inch/2.5 cm pieces
4 baking potatoes, peeled, finely chopped
1 cup (250 mL) chopped onions (2 medium)
1/2 cup (125 mL) chopped green bell pepper
1/2 cup (125 mL) chopped red bell pepper
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tsp (10 mL) chopped fresh thyme leaves
2 tbsp (30 mL) chopped fresh Italian (flat-leaf) parsley
1 tbsp (15 mL) olive oil
4 eggs


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  • 1
    In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
  • 2
    To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
  • 3
    Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
  • 4
    To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

Nutrition Information

No nutrition information available for this recipe

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