Loaded Breakfast Hash: Reclaim Your Morning with a Little Chaos

I never thought a breakfast dish could feel like a mini rebellion. This hash is starting with the smell of crispy bacon bits sizzling and potatoes crackling as if they’re retaliating against silent mornings. No bells, no whistles—just the kind of messy, satisfying bite that makes you forget about the world for a second. It’s not fancy—it’s a one-pan stunt where eggs crack right into the mix, and cheese melts over everything like a last-minute decision you didn’t plan but immediately love. Honestly, I’m not even sure if this is for a lazy Sunday or a frantic Monday—probably both. It’s the kind of stuff that screams, “You’ve got this,” even if you’re running late. It’s rough around the edges, but it hits all the right comfort spots.

Bacon and Egg Hash

This dish combines crispy bacon bits and tender potatoes cooked together in a skillet, forming a hearty base. Eggs are cracked directly into the mixture and cooked until set, then melted cheese is added for richness, resulting in a rustic, flavorful breakfast with a mix of crispy, creamy, and gooey textures.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 4 strips bacon preferably chopped into small bits
• 2 medium potatoes diced into small cubes
• 1 tablespoon cooking oil for frying
• 4 large eggs
• 1/2 cup shredded cheese cheddar or your choice
• to taste Salt and pepper

Equipment

• Large skillet or cast-iron pan
• Spatula
• Knife
• Cutting board
• Measuring spoons

Method

 

1. Heat the large skillet over medium heat and add the chopped bacon. Cook until crispy and browned, approximately 5-7 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside on paper towels to drain.
   4 strips bacon
2. Add the diced potatoes to the bacon fat in the skillet. Drizzle with cooking oil if needed. Spread potatoes into a single layer and cook over medium heat, stirring occasionally, until golden brown and tender, about 10-12 minutes. Use a spatula to flip and help brown the potatoes evenly.
   2 medium potatoes, 1 tablespoon cooking oil
3. Once the potatoes are cooked, create 2-3 small wells in the mixture. Carefully crack the eggs into each well, taking care not to break the yolks. Season with salt and pepper.
   4 large eggs, to taste Salt and pepper
4. Reduce heat to low and cover the skillet with a lid. Cook until the eggs are just set and whites are firm, approximately 3-4 minutes. The yolks should remain slightly runny or to your preferred doneness.
   4 large eggs
5. Sprinkle shredded cheese evenly over the eggs and potatoes. Cover again and cook for another 1-2 minutes until the cheese melts and any excess moisture evaporates.
   1/2 cup shredded cheese
6. Sprinkle the cooked bacon bits on top of the hash. Remove from heat, and serve hot directly from the skillet for a rustic presentation.
   4 strips bacon

Sometimes I wonder if breakfast is just an excuse to keep eating the same things in different forms. Today, it’s this hash. Tomorrow, who knows? Maybe I’ll throw in some leftover roast veggies or a spicy hot sauce. It’s messy, it’s honest, and that’s what makes it mine for now.