Crispy Hash Breakfast Skillet Recipe

Crispy Hash Breakfast Skillet Recipe

How To Make Crispy Hash Breakfast Skillet

Start your day with this hearty breakfast skillet cooked with tender potatoes, crispy bacon strips, and topped with eggs and gooey cheese!

Preparation: 40 minutes
Cooking: 10 minutes
Total: 50 minutes



  • 2medium russet potatoes,or Yukon gold potatoes, or sweet potatoes
  • 3bacon strips
  • 1large bell pepper,chopped
  • ¼tspsalt
  • ¼tspground black pepper
  • 4large eggs
  • cupsmoked gouda cheese,shredded
  • parsley,fresh or dried, chopped, optional


  1. Wash and scrub the potatoes clean, then peel or leave the skin on. Shred the potatoes by using the largest holes of a box grater.

  2. Place the shredded potato in a large bowl lined with paper towels. Top with more paper towels and press down to remove the moisture. Alternatively, shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.

  3. Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes. Set aside.

  4. Place a 10 to 12-inch skillet on the stove. Before turning the heat on, lay out the bacon strips on the pan. Turn the heat on low, then cook the bacon on both sides just before they become crispy.

  5. Remove from heat, reserve the grease, and set the bacon on a plate lined with paper towels to absorb some grease. Chop the bacon once slightly cool.

  6. Preheat the oven to 400 degrees F.

  7. Turn the stove heat up to medium. When the bacon grease begins to simmer, add the shredded potatoes. Give them a quick mix with a wooden spoon or rubber spatula, then allow to cook for about 2 minutes, untouched.

  8. Add the chopped pepper, salt, and pepper. Stir around once or twice, then flatten everything using the back of a wooden spoon or spatula. Allow to cook, untouched, for 3 minutes.

  9. Stir, then allow to cook for 2 more minutes or until the potatoes are quite brown. Stir in the chopped bacon, then cook for 2 minutes.

  10. Remove the skillet from the heat, then flatten out the top of the hash using the back of a wooden spoon or spatula.

  11. Using the back of a spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation. Top with shredded cheese.

  12. Transfer the skillet to the oven, then bake for about 8 to 10 minutes until the egg whites set.

  13. Season with salt and pepper to taste and top with the parsley. Serve warm, and enjoy!


  • Calories: 292.27kcal
  • Fat: 16.09g
  • Saturated Fat: 6.08g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.33g
  • Polyunsaturated Fat: 2.50g
  • Carbohydrates: 22.79g
  • Fiber: 2.36g
  • Sugar: 3.00g
  • Protein: 14.04g
  • Cholesterol: 210.62mg
  • Sodium: 442.31mg
  • Calcium: 112.69mg
  • Potassium: 668.18mg
  • Iron: 2.24mg
  • Vitamin A: 171.28µg
  • Vitamin C: 61.47mg
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