Quick and easy eggs and bacon hash for breakfast

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
eggs and bacon hash

I’m sure this hash is one of the best you’ve ever tried! It’s a great way to cook potatoes, eggs and bacon, and you probably have all spices at home. It might look complicated but it’s one of the easiest recipes that even amateur cooks can prepare.

The skillet is full of potatoes, fried in oil or baked. Add crispy bacon and juicy scallions in a third layer of this hash, and mozzarella cheese and you get the best dish that comes together in less than 30 minutes.

Quick and easy eggs and bacon hash for breakfast

I love comfort food, but oftentimes the best meals require a lot of time to prepare. This recipe is very simple and perfect mouthful. The beauty of hash is that you can mix everything you have at home, add seasoning and spices and serve a cohesive dish. Follow this recipe to make a delicious breakfast.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 325 kcal


  • 5 peeled potatoes
  • 30 ml olive oil
  • 7 oz bacon, diced
  • 2 sliced scallions
  • 4 eggs
  • 60 ml mozzarella cheese, shredded
  • 4 ml pepper


  1. Cut potatoes into small cubes. Don't make them too small or they will become mushy. Take a skillet, heat the oil and cook for 20 minutes. Potatoes should become crispy and brown. You can speed up the cooking time by covering potatoes with the lid. Check them every 4 minutes, potatoes should be soft inside.

  2. Add bacon and fry for 10 minutes. Bacon should be crispy but not overcooked. Potatoes will get crisp edges, while remaining very soft inside. Add onions, season with pepper. When bacon releases grease, you should cook the eggs.

  3. Take a spatula, make 4 wells in the potato mixture, crack one egg into every of them. Add mozzarella around every egg. Fry the mixture until the whites are set. The yolk should be wet. Serve hot. This is not suitable for meal pre because eggs will not be moist anymore.


Recipe Rating
(No Ratings Yet)
Spread the love