How often do you make brunch at home?
I used to go all out on the weekends. I’m talking egg frittata, pancakes, homemade jam, loaded breakfast fries…sometimes all on the same day 😂 So much fun to do, but so much cleanup.
These days, I prefer dishes that only require 1 pan and less than 30 minutes, and this Smoky Bacon Potato Hash is a favorite!
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Cast iron or other oven-safe pan
4-5 slices bacon
½ small onion, diced
½ bell pepper, diced
2 cups 2 cups Baby Dutch or Yukon Gold potatoes, diced
2 cloves garlic, minced
½ tsp kosher salt
½ tsp ground pepper
½ tsp garlic powder
¼ tsp chili powder
¼ tsp smoked paprika
¼ tsp ground turmeric
⅛ tsp cayenne pepper
green onion, parsley, and almond ricotta (for garnish)
- Preheat oven to 375℉.
- Place diced bacon in a cast iron or other oven-safe pan over medium heat on the stove. Cook, stirring occasionally, until color darkens but not fully done.
- Remove bacon with a slotted spoon to a bowl, and leave the grease. Set bacon aside for later.
- Add onion, bell pepper and potatoes to the pan of bacon grease. If you need more oil, add some olive or avocado oil.
- Sauté for 7-10 minutes, or until potatoes are fork-tender, stirring enough so your potatoes don’t stick to the bottom of the pan. If you’re in a rush, you can add a tiny bit of water and put a lid on for a few minutes.
- Add minced garlic and sauté for 1 minute, until fragrant. Add spices and sauté for 1 more minute.
- Add bacon back to the pan and stir to combine.
- Make wells for your eggs in the potatoes. Crack your eggs, then transfer pan to the oven.
Bake for 10-15 minutes, depending on how done you like your eggs. Serve!