Strawberry Overnight Oats
Layers of strawberries, honey, oats, and flaxseed. Five minutes tonight, breakfast waiting tomorrow.
Breakfast ·
Bacon and Egg Breakfast Hash
Bacon and Egg Breakfast Hash. Made with bacon, red pepper and avocado. Get ingredient amounts and step-by-step instructions.
40 mins4 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 8 slices 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
- ½ cup chopped cilantro
- ½ cup shredded cheddar cheese
- 1 avocado -sliced
How to make Bacon and Egg Breakfast Hash
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Preheat the oven to 390ºF.
- 02
Heat a large skillet with the avocado oil to medium/high - wait for the oil to get hot.
- 03
Add the bacon and let cook until crisp, turning frequently.
- 04
Add the onion and pepper and cook, stirring often, until the onion becomes translucent and pepper soft.
- 05
Add the paprika, garlic salt, salt and pepper throughout the mixture, ensuring to coat the onions, bacon and pepper thoroughly.
- 06
Add the butter and let it melt,
- 07
Place the potatoes into the skillet and stir.
- 08
Let the skillet stand over the heat for about 5 Minutes , or until the edges begin to crisp up.
- 09
Turn the potatoes and make four pockets.
- 10
Sprinkle the cheese over the wholes and then crack the eggs over top of the cheese and allow to whiten slightly, about 3 Minutes .
- 11
Place the skillet in the oven and cook for 10 Minutes (until the eggs are cooked and the cheese is melted).
- 12
Sprinkle with cilantro and top with the sliced avocado.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recovered from the original recipe.
You may also like
Puff Pastry Breakfast Cups
Flaky pastry filled with peppers, bacon, cheddar, and an egg. A good reason to make a slow morning of it.
Savoury Oatmeal with Mushrooms, Spinach and Eggs
Rolled oats simmer in vegetable broth with browned mushrooms, spinach and thyme. Two warm breakfast bowls get grated cheese and a fully cooked egg each.
Roasted Plum Yogurt Breakfast Bowls with Toasted Oats
Roast plums with a little maple and cinnamon, toast rolled oats while they cook, then spoon both over plain Greek yogurt. Makes four breakfast bowls.