Cast Iron Breakfast Hash & Eggs
Crispy diced potatoes fried in rendered bacon fat with peppers, onions, and sunny-side-up eggs cooked right in the skillet.
cast-iron Timer
Set for 16 mins @ Medium-High Heat (375°F / 190°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Cook 4 strips chopped bacon in cast iron until crispy; remove bacon, leaving rendered fat in pan.
Add 3 cups diced potatoes, onion, and bell pepper; cook undisturbed for 6 mins until golden crust forms.
Flip hash and cook 4 more minutes until tender.
Make 4 nests, crack in eggs, cover pan with foil for 3 mins until whites are set.
Step-by-Step Guided Instructions
Place 4 strips of chopped thick-cut bacon into a cold 12-inch cast-iron skillet. Set over medium heat and cook 5 minutes until crispy. Transfer bacon pieces to a paper towel, leaving 2 tbsp of rendered hot bacon fat in the skillet.
Starting bacon in a cold pan renders maximum fat for frying the potatoes.
Add 3 cups finely diced russet potatoes (1/2-inch cubes), 1/2 diced red bell pepper, and 1/2 diced yellow onion. Season with 1 tsp kosher salt, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Press flat with spatula and cook undisturbed over medium-high heat for 6 minutes.
DO NOT stir for the first 6 minutes! Letting the potatoes sit undisturbed against the hot cast iron builds a crunchy diner-style crust.
Slide a stiff metal spatula underneath the potatoes in quadrants and flip. Cook for 4 more minutes until potatoes are fork-tender and deeply browned throughout.
Flipping in large sections keeps the golden crispy crust intact.
Use your spatula to carve out 4 distinct wells in the hash. Crack 1 fresh egg into each well. Cover skillet loosely with foil for 2 to 3 minutes until egg whites are set and yolks are runny. Sprinkle reserved bacon and sliced green onions over top and serve immediately.
Covering with foil traps radiant steam to cook the egg whites in 120 seconds while keeping yolks warm and liquid.
Frying potatoes in rendered bacon fat inside seasoned cast iron is the closest thing to professional diner breakfast on earth. Keep the heat at medium-high and don't touch the potatoes for the first 6 minutes to get that glorious crunchy brown bottom.
Serve with ketchup and buttered toast triangles. If kids dislike runny yolks, cook covered 2 minutes longer until yolks are firm.
- Hot buttered toast
- Fresh orange slices
- Hot coffee
Reheat in cast iron skillet over medium heat for 3 minutes to restore potato crunch.