Skillet Fried Potato Hash with Bacon and Eggs
Yield: 4 servings
This Skillet Fried Potato Hash is what breakfast dreams are made of! With bacon and eggs, it's an old-fashioned American breakfast everyone will love.
Ingredients
- 1-1/2 lbs. red or other waxy potatoes about 4 medium-large potatoes, scrubbed a cut into 1/2" cubes
- 2 T. + 2 tsp. vegetable oil divided
- 1-1/2 tsp. seasoned salt such as Lawry’s
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 T. unsalted butter
- 1 c. diced onion
- 8 oz. bacon trimmed of any large pieces of excess fat, diced into 1/4" to 1/2″ pieces
- 4 large eggs
- 2 green onions thinly sliced (optional)
Instructions
- Place cubed potatoes in a bowl of salted water with ice, and let sit for 20 minutes to release starches - this will help them fry up crisp! Rinse in cold water and then drain. Place potatoes on an absorbent towel and dry them extra thoroughly. Moisture is the enemy of crispy fried potatoes.
- Place potatoes in a medium bowl and add 2 teaspoons of the vegetable oil, plus the seasoned salt, kosher salt, and black pepper. Fold to evenly coat.
- Heat a large cast iron skillet (mine is 12″ in diameter) over medium heat. Once skillet is thoroughly heated, add remaining 2 tablespoons vegetable oil and 1 tablespoon butter, spreading these across the bottom of the skillet. When vegetable oil and butter are hot and shimmery, add seasoned potatoes, spreading them out into an even layer. Do not overcrowd the pan.
- Let potatoes sit, without stirring, until the bottoms get golden brown. Wait at least 5 minutes to start peeking at the undersides of potatoes, to judge how much longer they need to cook. Aim for a deep golden crust. This step can take awhile, up to 10 to 15 minutes more.
- Once potatoes are golden on the bottom, fold them. Then add bacon and onion. Fold again to incorporate. Resist stirring for awhile to let the potatoes get golden again.
- Once potatoes are soft in the centers and bacon is cooked to a chewy texture, tilt skillet and remove excessive fat. Leave 2 tablespoons of pooled fat, as this will help the eggs cook. Fold mixture and then quickly make four wells in it and crack an egg into each well. Fry until whites are set and eggs are cooked to your liking. Covering the pan will help cook the eggs faster, but you may lose some crispness in the potatoes.
- Remove skillet from heat. Sprinkle with additional salt and pepper if desired, plus green onion slices. Serve immediately.
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 613kcal Carbohydrates: 53g Protein: 32g Fat: 30g Saturated Fat: 10g Polyunsaturated Fat: 18g Cholesterol: 250mg Sodium: 2107mg Fiber: 5g Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.