Cheesy Bacon And Egg Hash

Picture this. Crispy golden potatoes that crunch before they melt in your mouth. Smoky bacon nuggets hiding in a cuddle pool of oozy cheese. Eggs with runny yolks begging to be swirled right into every bite. This is not just another breakfast egg hash. This is the kind of bacon hash that has you licking your fork before anyone else at the table even looks at you.

What makes this cheesy hash so irresistible is not just flavor. It is texture with intent. It is ease with pan-to-plate pride. This is the hash that gets invited to every brunch party.

What Makes This Egg Hash Work

Here are the real reasons this recipe wins hearts and bellies:

• Seriously crisp, golden potatoes that stay crisp under everything else
• Smoky bacon cooked right into the potatoes so every bite tastes like bacon
• Four eggs nestled in the hash so each person gets their own gooey moment
• Loads of melty cheese that pulls happily into every forkful
• One pan only so cleanup does not ruin breakfast vibes

What Goes Into Egg Hash

You only need a handful of everyday ingredients to make this hearty and satisfying Egg Hash. Each one plays an important role in building flavor and creating that good balance of crispy, cheesy, and savory.

• Potatoes: The golden, crispy base of the hash that makes every bite hearty and comforting.
• Bacon: Adds smoky, salty richness and makes this a truly irresistible bacon hash.
• Eggs: Perfectly cooked on top, they bring protein and creaminess that ties everything together.
• Cheese: A sprinkle of mozzarella (or cheddar) melts into the skillet for that gooey, indulgent cheesy hash finish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Prep the Potatoes: Dice the potatoes into ¾-inch cubes and set them aside, ready for either stove top or oven cooking.

1. Cook on Stove Top: Heat in a cast iron skillet over medium. Fry the potatoes, stirring occasionally, until golden and crispy.

1. Add Bacon and Onions: Stir in the diced bacon and cook until crispy, about 10 minutes. Add the sliced spring onions and season lightly with cracked pepper.

1. Add Eggs and Cheese: Make four wells in the hash, crack an egg into each, and scatter mozzarella. Cook until the whites are set and the eggs reach desired doneness.

1. Bake in Oven (Option): Preheat oven to 400°F (200°C). Spread potatoes in a single layer baking sheet, spray with oil, and roast for 30 minutes, stirring halfway, until golden. Add bacon and bake 10 minutes more until crispy.

1. Finish and Serve: Make four wells in the potato mixture, crack in the eggs, and sprinkle mozzarella around them. Return to the oven until the whites are set, then serve your cheesy Egg Hash hot from the pan.

Turn your Egg Hash into a full-on feast with sides that bring extra flavor and variety to the table. For a bright and zesty touch Lemon Garlic Butter Shrimp adds a juicy, garlicky contrast that pairs perfectly with the richness of the hash.

If you're craving something a little tropical, try Honey Garlic Butter Shrimp Pineapple Skewersthe sweet pineapple and sticky glaze balance beautifully with the smoky bacon and creamy eggs. For something hearty and bold Carne Asada Guacamole Burgers bring a chargrilled kick that makes your meal feel like an indulgent brunch spread. Alternatively if you want a quintessential american breakfast feel, check out our fluffy 3 ingredient breakfast pancakes or browse our collection of pancake recipesgood sweet tooth alternative.

Pro Tips That Actually Help

• Start with cold potatoes so they crisp up in the pan instead of going mushy.
• Make sure the bacon pieces are small and even so they brown at the same rate as the potatoes.
• If your pan is crowding, cook potatoes first then push them to the side before adding bacon.
• Cover the pan briefly after adding cheese so the eggs and cheese finish at the same time.
• Taste and adjust salt after the cheese goes in because cheese brings its own saltiness.

Recipe FAQ's

Waxy potatoes like Yukon Gold hold their shape well, but russet potatoes also work if you prefer a crispier texture.

Absolutely! Try cheddar, Monterey Jack, or even pepper jack for a spicier twist.

Make sure the potatoes are diced evenly and cooked until golden and crisp before adding other ingredients.

Watch Me Make Egg Hash on Video

What you need

• 24 ounces potatoes about 4 medium-sized, scrubbed clean and peeled
• 2 tablespoons olive oil or coconut oil
• 7 oz diced bacon trimmed of fat
• 2 scallions or spring onions, shallots, trimmed and finely sliced
• 4 large eggs
• 1/4 cup shredded mozzarella cheese (or cheddar)
• 1 pinch cracked pepper

Method

1. Dice potatoes into small 3/4-inch cubes.
2. Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes).
3. Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the spring onions; stir them through and season with pepper (optional).
4. Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking.
5. Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden.
6. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy.
7. Make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking.