Cheesy Bacon and Egg Hash for breakfast, brunch, lunch or dinner! Easy to make and ready in 30 minutes!
Cheesy Bacon and Egg Hash… Not just a breakfast recipe! This breakfast skillet is one of those breakfast for dinner recipes, when you need something quick, filling and absolutely incredibly delicious.
This breakfast skillet is hands down the BEST way to cook your eggs, potatoes, bacon and cheese! What may look complicated as actually one of the most easiest recipes I’m going to make you cook. Yes. MAKE YOU. This skillet is full of golden potatoes, fried in a small amount of oil OR baked (your choice), followed closely with more crispy-ness in the form of bacon, with scallions (shallots for us Aussies) coming in third to add another layer of flavour, and THEN melted mozzarella cheese! In about 30 minutes.
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Here’s the deal. I could tell you some story about how this came to be in my kitchen. But I won’t. Because boring, right? Instead, I’ll tell you how I stood around the stove, absorbing the smells of crispy, frying potatoes hovering around my face, while watching them go from pale white to the most beautiful golden brown colour, resisting the urge to dip my fingers into the skillet to grab one.
What Goes In A Cheesy Bacon And Egg Hash (or Breakfast Skillet)
- Potatoes ✓
- Bacon ✓
- Scallions (or green onions) ✓
- Eggs ✓
- Cheese ✓
Do you ever have those moments while your cooking where you gasp, take a moment to look at what you’re creating and smile to yourself with pride? Because I had one of those. Watching the mozzarella melt all around and through the potatoes was kind of soothing.
Don’t judge me. The older I get, the more I appreciate the beauty of life. And cheese.
See? CHEESE. That’s what I said. Cheesy Bacon and Egg Hash, better known as a Loaded Breakfast Skillet, will be the best thing you’ll ever eat in the morning!
Watch how you make this Cheesy Bacon And Egg Hash (Breakfast Skillet) in the video below!
More Easy Breakfast Ideas!
Sheet Pan Full Breakfast With Garlic Butter Mushrooms
Sweet Potato Hash Brown Breakfast Casserole
Caprese Frittata
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- 24 oz (700 g) potatoes, (about 4 medium-sized), scrubbed clean and peeled
- 2 tablespoons olive oil, (or coconut oil)
- 7 oz (200 g) diced bacon, (trimmed of fat)
- 2 scallions or spring onions, (shallots) trimmed and finely sliced
- 4 large eggs
- 1/4 cup shredded mozzarella cheese (or cheddar)
- Cracked pepper to season
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Dice potatoes into small 3/4-inch cubes.
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Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes).
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Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the spring onions; stir them through and season with pepper (optional). The bacon releases some oil by this stage to cook your eggs!
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Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately! (Don't leave the hash in the pan or the eggs will continue cooking in the heat of the skillet).
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Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately!
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Dr Martin Huang says
Yum! I love this as my breakfast. Just the right portion. Tasty and fulfilling.
Sue R says
Hi from Queensland Karina!
I made this while away in our caravan at the beach and husband loved it! Only thing was I did the eggs a little longer than I should of but next time I’ll know to take it off a touch sooner. This will be a must do on all our vacations from now on.
LY says
My wife and I make this all the time — it has b done one of our most-repeated recipes. One highly successful tweak: add the finely-chopped leaves of one sprg of rosemary. It really improves the otherwise heavy flavor. Alternatively, swapping in Gorgonzola or another very noticeable cheese makes a big difference.
Chris G says
Saw this and made it for my family. They absolutely loved it. I’ll make this again and try using different ingredients. Greasy recipe.
Brooke says
It tasted absolutely fabulous! Needed a little bit of salt, and maybe some other kind of green vegetable like spinach, but other than that amazing! Will definitely make this again.
Paula says
Thanks for the awesome recipe !! I’m from Brazil, and here this is not an usual meal, but I loved it and definitely am going to make again 😊😊😊
Karina says
Hi Sam! Yes sausage is absolutely fine!
Sam says
Can you substitute sausage for bacon? Not that I don’t absolutely love bacon, I just don’t have any at this moment
Thank you😁
klinik kecantikan says
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Caroline says
Good recipe, will make it again.
Bob Pruett says
Making it for supper tonight, looks delicious and loved the music. Rock on Karina!
Terry says
Just made it. Very easy and delicious. Perfect for the fodmap diet.
Karina says
Aw thank you Colleen!
Colleen says
I just made this and it’s phenomenal!! I’d post a picture but I haven’t a clue how. Thanks for the recipe!!
Alida @ Simply Delicious says
No Stoppit!! Just look at that gooey cheese. I can’t!
Margaret Ann @ MAK and Her Cheese says
And I too get those pride moments while cooking, specially when involving the beauty of cheese 😉
Margaret Ann @ MAK and Her Cheese says
What a great meal! Some of my very favorite foods, and I love the simplicity! Thanks!
Roxana says
Just beautiful! I love the drippy egg… makes me hungry!
Sarah | Broma Bakery says
Ahhh that happened to my boyfriend recently too! He was baking broccoli and when he put a piece in his mouth he could hear it singe! Yucka. Well, seems like this hash was totally worth it anyways 🙂 XO