Best Potato Bacon Hash Recipes

SWEET POTATO, BACON AND APPLE HASH

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
• Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
• Fantastico!

SWEET POTATO AND BACON HASH

Steps:

• Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
• Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
• Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
• Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
• Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

ROAST TURKEY, BRUSSEL SPROUT AND SWEET POTATO HASH WITH MIXED HERB-BACON OIL

Steps:

• For the herb-bacon oil: Combine the olive oil and herbs in a bowl.
• Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.
• For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.
• Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)
• Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.
• For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.
• Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

SWEET-POTATO HASH WITH BACON

Steps:

• Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
• Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.

BACON BLUE CHEESE AND POTATO HASH

Steps:

• Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.
• Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.
• Increase the heat to medium high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally, until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally, until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.
• Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

POTATO AND BACON HASH WITH BELL PEPPERS

Steps:

• In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

SWEET POTATO HASH WITH BACON AND MELTED ONIONS

Steps:

• Put onions in a large skillet, place over medium-low heat, and sprinkle with 1/4 teaspoon salt. Cook, uncovered, reducing the heat to maintain a low simmer, about 20 minutes, until onions are soft and swimming in liquid.
• Tie the bay leaf, 3 sprigs thyme, peppercorns and garlic in a piece of cheesecloth. Add to onions along with butter, stir and cover (not too tightly, some steam should be allowed to escape). Cook slowly 30 to 35 minutes, until onions are meltingly tender and coated in butter. The mixture should look creamy at all times: if butter separates or if pan looks dry, stir in cold water 1 teaspoon at a time. Season to taste with salt. (Onions can be made up to 3 days in advance and refrigerated.)
• Cut bacon crosswise into thick matchsticks. Pour 2 tablespoons water into a medium saucepan and set over medium heat. Add bacon, reduce heat to low, and cook for 30 minutes. Bacon will render its fat and become golden, but not completely crisp. Using a slotted spoon, transfer bacon to paper towels. Pour off excess fat from pan, leaving a thick film on bottom to cook hash; reserve the extra fat.
• Heat oven to 200 degrees. Spread half of potatoes in pan, sprinkle with salt and add half the leaves of the remaining sprig of thyme. Cook undisturbed, over medium-low heat, until crisp, about 5 minutes. Add 1/2 cup melted onions and a quarter of the bacon and gently fold together until heated through. Transfer to an ovenproof serving bowl and keep warm. Repeat with remaining potatoes, a quarter of the bacon, another 1/2 cup onions (refrigerate leftover onions; they make a great sauce for fish) and remaining thyme leaves. Sprinkle hash with chives (if using) and remaining bacon. Serve hot, topped with eggs if desired.

CAMPFIRE FRIED EGGS WITH POTATO-AND-BACON HASH

Steps:

• Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
• Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
• Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
• Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.

POTATO AND BACON HASH WITH FRIED EGGS

Steps:

• In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
• To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
• Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
• To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

SWEET POTATO AND CANADIAN BACON HASH

Steps:

• Put the potatoes in a saucepan with enough water to cover.
• Bring to a boil; lower heat and simmer for 5 minutes; drain.
• Let the oil get heated in a large cast iron or nonstick skillet over medium heat.
• Add in the bacon; stir/saute for 4 minutes.
• Add in the bell pepper and onions; stir/saute 2 minutes.
• Add in the potatoes, salt, celery seed, black pepper, and nutmeg; cook 4 minutes and stir occasionally.
• Add in broth and vinegar; stir.
• Toss gently until liquid is absorbed.

BACON, POTATO AND ONION HASH

Steps:

• Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
• Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
• Add the onions and cook for 1 minute.
• Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
• Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
• Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.

SWEET POTATO, BACON AND APPLE HASH

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
• Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
• Fantastico!

SWEET POTATO HASH WITH APPLES & BACON RECIPE - (4.7/5)

Steps:

• Heat oven to 400° F. In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes. Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 - 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side. Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes. Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

POTATO-BACON HASH

Steps:

• 1. In a heavy skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate.
• 2. Remove all but 1 tablespoon of the fat and return the pan to high heat.
• 3. Add the potatoes, white scallions (if using), garlic, salt, pepper, and 1/4 cup water. Bring to a boil.
• 4. Cover, reduce heat to medium-low, and simmer until the potatoes are just tender, 8 to 10 minutes.
• 5. Add the bacon, broken into pieces. Cook, stirring occasionally, for about 10 minutes more.
• 6. Remove from heat, garnish with the green scallions (if using), and serve.

BACON CUPS WITH SWEET POTATO HASH

Steps:

• For Bacon Cups:
• Preheat oven to 400 degrees F.
• Carefully place a slice of pancetta in one of the cups of the muffin tin making sure to gently press it into the cup like pie dough in a pie shell. Repeat with remaining slices of pancetta. Carefully place the second muffin tin on top of the first so that the pancetta is sandwiched in between the 2 tins. Flip the muffin tins upside down and place onto a sheet tray and bake in oven for 12 minutes. Remove from oven and carefully remove the top muffin tin. Let the cups cool slightly before removing to another baking sheet lined with paper towels.
• For Hash:
• In a large skillet over medium heat brown the bacon. Remove the bacon from the skillet and place on a plate lined with a paper towel. In the skillet with the bacon fat, add potatoes, celery, onion, garlic, red pepper flakes, paprika and season with salt and pepper. Saute over medium heat, stirring frequently, until potatoes are tender about 12 minutes. Crumble in cooked bacon and stir to combine.
• For Assembly:
• Fill each bacon cup with a tablespoon of the hash and garnish with a parsley leaf.

EGG & POTATO HASH W/ CANADIAN BACON

Steps:

• Warm oil in a non-stick skillet over high heat.
• Add potatoes and onion; cook, stirring frequently, for 5 minutes, or until onion starts to brown.
• Add garlic and season with salt and pepper.
• Cover and cook for 10 minutes, or until potatoes are tender.
• If potatoes start to stick, add a little water or chicken broth to pan.
• Add the tomato and cook for 3 minutes, or until just softened.
• Use large spoon to make 4 depressions in mixture.
• Break an egg into each depression.
• Season eggs with salt and pepper, cover, and cook for 3 to 4 minutes.
• Sprinkle with cilantro.
• Serve with 2 slices of Canadian bacon.

SWEET POTATO & BACON HASH

Steps:

• Heat oven to 400ºF.
• Toss potatoes with oil and 3 Tbsp. Parmesan; spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until tender.
• Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add white onions to skillet; cook and stir 3 min. Stir in apples; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Crumble bacon; return to skillet.
• Add potatoes to skillet; cook 10 min., stirring occasionally. Spoon into serving dish; top with sunflower kernels, green onions and remaining Parmesan.

BACON AVOCADO POTATO HASH SKILLET #SP5

Steps:

• Heat Broiler in the oven on high for 5 minute.
• Place Simply Potatoes on a baking sheet, and spray the top with cooking spray.
• Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast!
• While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels.
• Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown.
• Dice up the avocados, and toss with the eggs. Stir in salsa.
• Take hashbrowns out of the oven once they have browned.
• Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix.
• Pick whatever cheese you like, and sprinkle it over the top. Enjoy!

CHICKEN PAILLARDS WITH POMEGRANATE SAUCE AND BACON AND BABY POTATO HASH

Steps:

• Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.
• Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.
• Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.
• Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
• Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside.