Breakfast Hash

Start your day right with a delicious Breakfast Hash recipe. Packed with crispy potatoes, veggies, and protein, it's the ultimate morning superstar. Easy to make and perfect for any brunch!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups diced potatoes (Yukon Gold)
1 cup chopped onions
1 red bell pepper, diced
1 cup cooked corn kernels
4 slices bacon (or sausage)
2 tablespoons olive oil
to taste salt and pepper
4 eggs (optional, for topping)

Equipment

Large nonstick skillet
Wooden spoon or spatula
Sharp knife and cutting board
Pot for boiling potatoes
Serving plates

Method

Start by dicing your potatoes into small cubes and parboil them for a few minutes.
Drain the potatoes well and pat dry with a paper towel.
Heat a large skillet over medium heat and cook the chopped bacon until golden and crispy.
Remove the bacon bits and set them aside, leaving the rendered fat in the pan.
Add a tablespoon of olive oil to the skillet and sauté the onions until translucent.
Add the diced bell peppers to the skillet and let them soften slightly.
Toss the drained potatoes into the skillet and spread them out evenly to crisp up.
After about 10 minutes, mix in the cooked bacon and corn, then season with salt and pepper.
If using eggs, create wells in the hash, crack the eggs in, cover, and cook until the whites are set but yolks are runny.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 14gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 8IUVitamin C: 25mgCalcium: 3mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

For maximum crispiness, consider roasting the boiled potatoes before frying.

Feel free to customize the ingredients based on your preferences!