Potato Bacon Hash Recipes

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SWEET POTATO AND BACON HASH



Sweet Potato and Bacon Hash image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
12 ounces thick-cut bacon, cut into lardons
1 jalapeño, stem, seeds and ribs removed, cut into thin rings
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
Malt vinegar, for topping

Steps:

  • Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
  • Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
  • Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
  • Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
  • Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

POTATO-BACON HASH



Potato-Bacon Hash image

Provided by Victoria Granof

Categories     Potato     Breakfast     Brunch     Side     Sauté     Kid-Friendly     Quick & Easy     Bacon     Cookie     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

6 slices bacon
1 1/2 pounds red bliss or Yukon gold potatoes, washed and cut into small chunks
1 bunch scallions, white and green parts (optional)
2 garlic cloves, minced
Kosher salt and freshly ground black pepper to taste

Steps:

  • 1. In a heavy skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate.
  • 2. Remove all but 1 tablespoon of the fat and return the pan to high heat.
  • 3. Add the potatoes, white scallions (if using), garlic, salt, pepper, and 1/4 cup water. Bring to a boil.
  • 4. Cover, reduce heat to medium-low, and simmer until the potatoes are just tender, 8 to 10 minutes.
  • 5. Add the bacon, broken into pieces. Cook, stirring occasionally, for about 10 minutes more.
  • 6. Remove from heat, garnish with the green scallions (if using), and serve.

BACON BLUE CHEESE AND POTATO HASH



Bacon Blue Cheese and Potato Hash image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 1/4 pounds red potatoes, cut into 1/2-inch chunks
4 slices thick-cut bacon, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch chunks
1 teaspoon paprika
1/2 teaspoon garlic powder
1 bunch scallions, whites cut into 1/2-inch chunks, greens thinly sliced
1/2 cup coarsely crumbled blue cheese

Steps:

  • Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.
  • Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.
  • Increase the heat to medium high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally, until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally, until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.
  • Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

POTATO AND BACON HASH WITH FRIED EGGS



Potato and Bacon Hash with Fried Eggs image

Ready in 40 minutes, our hearty potato and bacon hash with fried eggs is ideal for when you imbibed just a little too much the night before or when you need some added fuel for the day ahead.

Provided by By Bree Hester

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 11

4 slices thick-cut bacon, cut in 1-inch pieces
4 baking potatoes, peeled, finely chopped
1 cup chopped onions (2 medium)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon olive oil
4 eggs

Steps:

  • In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
  • To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
  • Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
  • To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

Nutrition Facts : ServingSize 1 Serving

EGGS OVER EASY WITH POTATO HASH



Eggs Over Easy with Potato Hash image

Eggs over easy for the weekend.

Provided by Elizabeth Fellows

Categories     Breakfast and Brunch     Eggs

Time 40m

Yield 1

Number Of Ingredients 9

2 slices bacon
1 tablespoon ghee (clarified butter)
½ medium potato, peeled and chopped
¼ medium onion, chopped
1 teaspoon pink Himalayan salt, divided
1 teaspoon ground black pepper, divided
⅛ cup chopped kale
¼ teaspoon truffle oil, or to taste
2 large eggs

Steps:

  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
  • When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g

BACON, POTATO AND ONION HASH



Bacon, Potato and Onion Hash image

This is an easy midweek supper dish that can be made from start to finish in only 30 minutes. Bacon is quick to cook and packed with flavour. It is easier to cut up bacon using scissors instead of a knife.

Provided by English_Rose

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 lb potato, peeled and diced
1 garlic clove, crushed
8 slices bacon, roughly chopped
6 scallions, sliced
1 tablespoon coarse grain mustard
salt & freshly ground black pepper
4 eggs

Steps:

  • Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
  • Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
  • Add the onions and cook for 1 minute.
  • Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
  • Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
  • Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.

BACON HASH BROWN BAKE



Bacon Hash Brown Bake image

This tasty side dish has wonderful from-scratch flavor since it starts with fresh potatoes. It's very popular with guests at my bed-and-breakfast.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9

4 cups refrigerated or frozen hash brown potatoes, thawed
12 bacon strips, cooked and crumbled
1/2 cup 2% milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter, melted
1/2 teaspoon paprika

Steps:

  • In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.

Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 372mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

SWEET-POTATO HASH WITH BACON



Sweet-Potato Hash with Bacon image

Provided by Ian Knauer

Categories     Pepper     Pork     Vegetable     Breakfast     Brunch     Side     Quick & Easy     Dinner     Bacon     Bell Pepper     Root Vegetable     Sweet Potato/Yam     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (side dish) servings

Number Of Ingredients 5

1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme

Steps:

  • Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
  • Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.

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