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Potato and Bacon Hash with Fried Eggs

Potato and Bacon Hash with Fried Eggs
  • Prep 10 min
  • Total 40 min
  • Servings 4
Ready in 40 minutes, our hearty potato and bacon hash with fried eggs is ideal for when you imbibed just a little too much the night before or when you need some added fuel for the day ahead.
By Bree Hester
Updated January 28, 2013


  • 4 slices thick-cut bacon, cut in 1-inch pieces
  • 4 baking potatoes, peeled, finely chopped
  • 1 cup chopped onions (2 medium)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon olive oil
  • 4 eggs


  • 1
    In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
  • 2
    To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
  • 3
    Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
  • 4
    To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

  • If you have leftover roasted or baked potatoes, this is a perfect way to use them. Sauté the onions and bell peppers, and then add the potatoes at the end to heat thoroughly.
  • You can use whatever you have in your fridge to make this hash. Ham, mushrooms, tomatoes, spinach—anything would be great in this recipe.

No nutrition information available for this recipe
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