Bacon Potato Hash

2 servings Prep: 10 min Cook: 25 min 450 cal/serving

Crispy cubed potatoes with bacon, topped with fried eggs—breakfast for dinner done right.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 450 per serving

Ingredients

Parboil potatoes: Add potato cubes to a pot of salted water. Bring to boil and cook 5-6 minutes until just starting to soften. Drain well and let steam dry.
Cook bacon: In a large skillet over medium heat, cook bacon pieces until crispy, about 5-6 minutes. Remove bacon, leaving fat in pan.
Crisp potatoes: Add butter to the bacon fat. Add potatoes in a single layer. Cook without stirring for 4-5 minutes until golden on bottom. Flip and repeat until crispy all over, about 10 minutes total.
Add aromatics: Add onion and cook 3 minutes. Add garlic and cook 1 minute. Return bacon to pan. Season with salt, pepper, and chili flakes.
Fry eggs: In a separate pan, melt butter over medium heat. Crack in eggs and fry to your preference (sunny-side up or over-easy recommended).
Serve: Divide hash between plates, top each with 2 fried eggs. Garnish with parsley and hot sauce if desired.

Crispy potatoes: The key is not moving them too much—let them develop a crust.
Make ahead: Parboil potatoes up to a day ahead and refrigerate. They’ll crisp even better.
Variations: Add bell peppers, swap bacon for chorizo, or top with cheese.