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.
- Cook temp
- 375°F
- 190°C · preheat
- Total time
- 24 min
- 8 prep · 16 cook · 2 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 2 min
- Before slicing
Potato Hash | Basics with Babish · Binging with Babish
Babish demonstrates crisping diced potatoes in rendered bacon fat inside a cast iron skillet before cracking eggs into wells.
- Target //Cook at Medium-High Heat (375°F / 190°C) for 16 mins.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 2 mins before slicing.
- Golden Rule //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.
- Family Tweak //Serve with ketchup and buttered toast triangles. If kids dislike runny yolks, cook covered 2 minutes longer until yolks are firm.
Ingredients
- 4 stripsThick-Cut Bacon, chopped
- 3 piecesRusset Potatoes, diced into 1/2-inch cubes (approx 3 cups)
- 1/2 pieceRed Bell Pepper, diced
- 1/2 pieceYellow Onion, diced
- 4 piecesLarge Eggs
- 1/2 tspSmoked Paprika
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 2 stalksGreen Onions, sliced
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Get to the point
- 1
Cook 4 strips chopped bacon in cast iron until crispy; remove bacon, leaving rendered fat in pan.
- 2
Add 3 cups diced potatoes, onion, and bell pepper; cook undisturbed for 6 mins until golden crust forms.
- 3
Flip hash and cook 4 more minutes until tender.
- 4
Make 4 nests, crack in eggs, cover pan with foil for 3 mins until whites are set.
Step by step
Tap a step to cross it offBacon Render & Fond Base
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.
WhyStarting bacon in a cold pan renders maximum fat for frying the potatoes.
Undisturbed Potato Crisp Phase
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.
WhyDO NOT stir for the first 6 minutes! Letting the potatoes sit undisturbed against the hot cast iron builds a crunchy diner-style crust.
Section Flip & Potato Softening
4 minSlide 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.
WhyFlipping in large sections keeps the golden crispy crust intact.
Egg Nest Steam Finish & Bacon Reunion
3 minUse 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.
WhyCovering with foil traps radiant steam to cook the egg whites in 120 seconds while keeping yolks warm and liquid.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- Serve with ketchup and buttered toast triangles. If kids dislike runny yolks, cook covered 2 minutes longer until yolks are firm.
- Serve with
- Hot buttered toast · Fresh orange slices · Hot coffee
- Reheating
- Reheat in cast iron skillet over medium heat for 3 minutes to restore potato crunch.
- Calories
- 390
- Protein
- 16 g
- Carbs
- 32 g
- Fat
- 22 g
Nutrition source: USDA FoodData Central #171287 & #167905. Cook-time basis: Lodge 12-inch Cast Iron Pan 375°F hash test; USDA FSIS 160°F egg white safety standard.
Frequently Asked Questions
How do you reheat leftover cast iron breakfast hash & eggs without ruining the texture?
Reheat in cast iron skillet over medium heat for 3 minutes to restore potato crunch.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 2 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Serve with ketchup and buttered toast triangles. If kids dislike runny yolks, cook covered 2 minutes longer until yolks are firm.
What are the best side dishes to serve with this?
Recommended sides include Hot buttered toast, Fresh orange slices, Hot coffee.