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Egg Hash with crispy bacon, golden potatoes, and plenty of melty cheese makes the ultimate comfort meal for breakfast, brunch, or even dinner. Ready in just 30 minutes, this skillet is hearty, satisfying, and absolutely packed with flavor.
This isn’t just any breakfast hash; it’s a cheesy, smoky, bacon-studded dish that proves good food knows no mealtime rules. Whether you’re craving a quick weekday bite or a cozy weekend spread, this cheesy hash delivers every time. Pair it with my Garlic Green Beans for a savory balance, or add French Toast for a sweet and indulgent contrast.
What Makes This Egg Hash Work
The magic of this Egg Hash comes down to how simple ingredients transform into a complete, satisfying meal in just one skillet. The combination of crispy potatoes, smoky bacon, and perfectly cooked eggs makes every bite comforting yet full of flavor.
This recipe also shines because it’s so versatile; you can enjoy it as a hearty breakfast hash, a quick lunch, or even a fuss-free dinner. Adding cheese takes it to the next level, turning it into a truly irresistible cheesy hash that feels indulgent without requiring extra effort. Plus, it’s ready in 30 minutes, so you’ll have a meal that’s both fast and delicious.
What Goes Into Egg Hash
You only need a handful of everyday ingredients to make this hearty and satisfying Egg Hash. Each one plays an important role in building flavor and creating that perfect balance of crispy, cheesy, and savory.
- Potatoes: The golden, crispy base of the hash that makes every bite hearty and comforting.
- Bacon: Adds smoky, salty richness and makes this a truly irresistible bacon hash.
- Eggs: Perfectly cooked on top, they bring protein and creaminess that ties everything together.
- Cheese: A sprinkle of mozzarella (or cheddar) melts into the skillet for that gooey, indulgent cheesy hash finish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Egg Hash
- Prep the Potatoes: Dice the potatoes into ¾-inch cubes and set them aside, ready for either stove top or oven cooking.
- Cook on Stove Top: Heat in a cast iron skillet over medium. Fry the potatoes, stirring occasionally, until golden and crispy.
- Add Bacon and Onions: Stir in the diced bacon and cook until crispy, about 10 minutes. Add the sliced spring onions and season lightly with cracked pepper.
- Add Eggs and Cheese: Make four wells in the hash, crack an egg into each, and scatter mozzarella. Cook until the whites are set and the eggs reach desired doneness.
- Bake in Oven (Option): Preheat oven to 400°F (200°C). Spread potatoes in a single layer baking sheet, spray with oil, and roast for 30 minutes, stirring halfway, until golden. Add bacon and bake 10 minutes more until crispy.
- Finish and Serve: Make four wells in the potato mixture, crack in the eggs, and sprinkle mozzarella around them. Return to the oven until the whites are set, then serve your cheesy Egg Hash hot from the pan.
Turn your Egg Hash into a full-on feast with sides that bring extra flavor and variety to the table. For a bright and zesty touch, Lemon Garlic Butter Shrimp adds a juicy, garlicky contrast that pairs perfectly with the richness of the hash.
If you’re craving something a little tropical, try Honey Garlic Butter Shrimp Pineapple Skewers, the sweet pineapple and sticky glaze balance beautifully with the smoky bacon and creamy eggs. For something hearty and bold, Carne Asada Guacamole Burgers bring a chargrilled kick that makes your meal feel like an indulgent brunch spread.
Recipe FAQ’s
Waxy potatoes like Yukon Gold hold their shape well, but russet potatoes also work if you prefer a crispier texture.
Absolutely! Try cheddar, Monterey Jack, or even pepper jack for a spicier twist.
Make sure the potatoes are diced evenly and cooked until golden and crisp before adding other ingredients.
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Cheesy Bacon and Egg Hash (Breakfast Skillet)
Ingredients
- 24 ounces potatoes about 4 medium-sized, scrubbed clean and peeled
- 2 tablespoons olive oil or coconut oil
- 7 oz 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)
- 1 pinch cracked pepper
Instructions
- Dice potatoes into small 3/4-inch cubes.
Stove Top:
- 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).
- 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).
- 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.
Oven Method:
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Made it tonight and added capsicum and kale. All gone and enjoyed by teenage son and hubby. Will probably add some onion next time and maybe other veg too. Thanks for the recipe 🙂
My husband and I loved this dish! We made it for the first time while camping. It was fantastic campfire food on a cold morning. We prefer our eggs over easy, and it worked great that way too. We will definitely be making this again. Thanks!
That is great to hear! How fun to go camping! I am so glad that I could be of help during your trip! Thanks for following along with me! XO
Thank you very very much for this delicious, filling, easy, gluten free recipe. I just finished eating it. I am sensitive to gluten, so I’m trying to find gluten free food. I’m also trying to not eat sweets. From what I’ve seen, so many gluten free breakfast recipes are for things like doughnuts, muffins, coffee cake; thank you this is not!
Yum! I love this as my breakfast. Just the right portion. Tasty and fulfilling.
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.
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.
Saw this and made it for my family. They absolutely loved it. I’ll make this again and try using different ingredients. Greasy recipe.
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.
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 ???
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?
Hi Sam! Yes sausage is absolutely fine!
Absolutely delicious. I cooked the potatoes to a point where they were such a soft texture I couldn’t tell the difference between them and the cheese. Also added some chilli powder, chives & garlic powder for extra flavour. Mature cheddar instead of mozzarella. Fantastic.