Smoky Bacon Breakfast Hash

Breakfast hash takes its name from the French hacher, to chop—and this cast-iron version leans into smoky depth. Thick-cut bacon drippings crisp Yukon golds with peppers and smoked paprika, finished with eggs for a hearty morning skillet.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 20g protein
• 28g carbs
• 26g fat
• 4g fiber

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Ingredients

• 10 oz thick-cut bacon
• 1.5 lb Yukon gold potatoes
• 1 large yellow onion
• 1 medium red bell pepper
• 1 medium green bell pepper
• 3 garlic cloves
• 1.5 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 scallions
• 6 large eggs
• to serve hot sauce
• 2 tbsp fresh parsley

Instructions

1. 1Dice the bacon into bite-size pieces and cook in a large 12-inch cast-iron skillet over medium heat until the fat renders and edges turn crisp, 8 to 10 minutes.
2. 2Scoop bacon to a paper-towel-lined plate with a slotted spoon, leaving two tablespoons of drippings in the pan.
3. 3Cut potatoes into 1/2-inch cubes, pat dry, and add to the hot skillet in a single layer; cook undisturbed 4 to 5 minutes so bottoms brown deeply.
4. 4Stir and continue cooking, turning occasionally, until potatoes are golden and nearly tender, about 12 to 15 minutes total; lower heat if they scorch.
5. 5Add diced onion and both bell peppers; sauté until softened and lightly charred at the edges, 5 to 7 minutes.
6. 6Stir in minced garlic, smoked paprika, chili powder, salt, and black pepper; cook 30 to 60 seconds until fragrant.
7. 7Return bacon to the skillet, toss to coat, and taste for seasoning; fold in sliced scallions, reserving some green tops for garnish.
8. 8Make six small wells in the hash and crack an egg into each; cover the skillet and cook over medium-low until whites set and yolks stay runny, 4 to 6 minutes.
9. 9Uncover, shower with remaining scallions and chopped parsley, and bring the skillet straight to the table with hot sauce for a shareable backyard breakfast.