Bacon and Egg Breakfast Hash

By Asher  

September 13, 2016

Hearty, delicious, one pan breakfast good for the whole family.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 4 servings




Ingredients

8 slices of bacon, diced

1 spanish onion, diced

1 red pepper, diced

2 tablespoons butter

2 tablespoons avocado oil

5 large potatoes, chopped then boiled

2 teaspoon paprika

2 teaspoon garlic salt

salt and pepper

4 eggs

1/2 cup chopped cilantro

1/2 cup shredded cheddar cheese

1 avocado -sliced

Directions

Preheat the oven to 390ºF.

Heat a large skillet with the avocado oil to medium/high - wait for the oil to get hot.

Add the bacon and let cook until crisp, turning frequently.

Add the onion and pepper and cook, stirring often, until the onion becomes translucent and pepper soft.

Add the paprika, garlic salt, salt and pepper throughout the mixture, ensuring to coat the onions, bacon and pepper thoroughly.

Add the butter and let it melt,

Place the potatoes into the skillet and stir.

Let the skillet stand over the heat for about 5 Minutes, or until the edges begin to crisp up.

Turn the potatoes and make four pockets.

Sprinkle the cheese over the wholes and then crack the eggs over top of the cheese and allow to whiten slightly, about 3 Minutes.

Place the skillet in the oven and cook for 10 Minutes (until the eggs are cooked and the cheese is melted).

Sprinkle with cilantro and top with the sliced avocado.

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