Breakfast Potato Hash

Start your day right with my Breakfast Potato Hash, featuring crispy golden potatoes, savory bacon, aromatic fresh rosemary, sautéed onions and vibrant red bell peppers. This flavorful combination offers a delightful blend of textures and tastes, making it a breakfast favorite.

Course Breakfast, Side Dish

Cuisine American

Keyword potato hash, breakfast hash, hasbrowns, country potatoes, skillet potatoes, yukon gold, bacon

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 332

Author Kristen-The Epicurean Mouse

Ingredients

2 tbsp Canola oil divided
6 strips Applewood bacon chopped
6 cups Yukon gold potatoes cut into 1/2 inch dice
1 Yellow onion diced small
1 Red bell pepper diced small
1 Yellow bell pepper diced small
1 tbsp Fresh rosemary chopped
1 tsp Garlic powder
1 tsp Cumin
1/2 tsp Paprika
Fresh chives or parsley for garnish (optional)
Salt to taste
Pepper to taste

Instructions

Wash and dice potatoes into small cubes. Chop onions, bell peppers, and fresh rosemary.
In a skillet over medium heat, cook bacon until crispy. Remove bacon from skillet and set aside, leaving the bacon grease in the skillet.
Add 1 tbsp of oil to the pan. Then, add diced potatoes to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crispy on the outside and tender on the inside, about 15 minutes.
Push the cooked potatoes to one side of the skillet and add the last tablespoon of oil, along with the chopped onions and bell peppers. Cook until slightly tender, but not mushy. Then, stir in rosemary, spices and cook for a few additional minutes.
Toss in bacon with potato mixture. Season with salt and pepper. Garnish with fresh chives (optional). Serve warm with a side of eggs for a complete meal.

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