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Simple Dinners for Every Day

Smoky Bacon Cheddar Breakfast Hash

Homemade smoky bacon cheddar breakfast hash in a skillet topped with fried eggs.
  • Serves:6
  • Prep Time: 15 min
  • Cook Time: 40 min


  • 8 thick slices of bacon, diced
  • 2 tablespoons Olive or vegetable oil, if needed
  • 2 russet potatoes, 1/2 inch diced, about 1 ½ -2 pounds total
  • ½ yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup shredded cheddar cheese
  • ¼ cup green onions, chopped
  • 2 tablespoons unsalted butter
  • 6 eggs
  • 6 slices crusty bread, toasted, optional


  1. Place a large nonstick skillet or cast iron pan over medium-high heat. Cook the bacon until nearly crispy and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Remove all but ¼ cup rendered fat from the pan. Add the diced potatoes spread out as much as possible. If your bacon was lean add a little oil to the pan along with the potatoes.

  2. Cook the potatoes until golden brown on most sides and begin to become tender, about 10-12 minutes.

  3. Add the onions and bell peppers and to the potatoes and cook for another 5 minutes.

  4. Add the bacon back to the pan. Stir in the cream, worcestershire sauce, paprika, salt and pepper. Turn the heat to low and simmer until the cream has thickened enough to bring the hash together, about 3 minutes.

  5. Turn off the heat, sprinkle with grated cheese and green onions and allow the cheese to melt while you fry the eggs.

  6. In a separate skillet, set over medium heat, melt the butter. Fry the eggs to desired doneness.

  7. Spoon the hash onto plates and serve topped with eggs with toast alongside.