Smoky Bacon Cheddar Breakfast Hash

With melty cheddar cheese,
crispy bacon,
and golden russet potatoes,
our breakfast hash recipe
will be your new favorite breakfast!

Description

With a little extra Worcestershire sauce to punch up that umami flavor, this Hash recipe is easy and tasty. Traditionally, breakfast hash is made from corned beef, potatoes, and onions. But don’t worry, there really are no rules when it comes to breakfast hash! The same goes for vegetables. You can add bell peppers, squash, mushrooms, or even greens like kale or swiss chard. So what can I add to hash? We say, the possibilities are endless! No matter where you are or what time it is, we guarantee that you’ll be craving this smoky bacon cheddar breakfast hash.

hash breakfast hash complete hash photo 3

Ingredients & Tools

4 pieces of bacon
2 potatoes
Any vegetables of your liking, I prefer using 1 onion and 1 pepper
1/2 cup of cheese

Tools:

Nonstick skillet or cast iron pan
Spatula
Separate skillet for eggs
Slotted spoon

Instructions

    This Recipe takes about 20 minutes to complete - Quick, Easy and Tasty!

  1. Put bacon in skillet - Cook the bacon until it’s nice and crispy and the fat has rendered. This just means that the fat has been separated from the bacon. The less fat in the bacon, the crispier it is, so cook it to your preferred crunchiness.
    Once it’s done, put the bacon on a paper towel and leave some fat in the skillet.

  2. Load the skillet with your diced potatoes and cook until they’re good and golden.

  3. Now it’s time to add veggies -the onions and peppers to the potatoes.

  4. Return the bacon to the pan and add in the flavor:
    Mix in the cream, Worcestershire sauce, paprika, salt, and pepper.
    Then mix everything well, letting it simmer over low heat until thickened.

  5. Cut the heat and add the cheese and green onions. Then watch it turn into melty, gooey goodness while you fry up your eggs.

  6. Spoon out the hash and eggs and dig in!

      7. cutting vegg seasoning

    Source Attribution

    This recipe was created by Holly Erickson
    & Natalie Mortimer at The Modern Proper

    Reviews

    "This was really good. Great flavor, can't wait to make it again. It's easy to make a double batch then reheat and throw a fried egg on top."

    "Just made this for lunch for my husband and me (really procrastinating when you make a decadent breakfast dish in the middle of a work day). It was delicious and we had to force ourselves to put the leftovers in the fridge. However, when I poured in the cream I lost all the pretty color in the potatoes and veggies - it looked like gray mush. Not pretty like you photo, but amazingly delicious. Maybe I put in too much cream?"

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