Cast-Iron Breakfast Hash with Potatoes, Bacon, and Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb potatoes, scrubbed and diced 1/2 inch
• 8 oz thick-cut bacon, cut into 1/2–3/4 inch pieces
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2–3 tbsp bacon fat or neutral oil, as needed
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika (or more smoked paprika)
• 1/4 tsp red pepper flakes (optional)
• 4 large eggs (optional, for topping)
• 2 green onions, thinly sliced (optional garnish)
• 2 tbsp chopped fresh parsley or cilantro (optional)

Do This

• 1. Dice potatoes, onion, and peppers; mince garlic. Parboil potatoes in salted water for 7–8 minutes until just fork-tender, then drain and let steam-dry.
• 2. Preheat a 10–12 inch cast-iron skillet over medium heat (about 350°F / 175°C). Cook bacon until crisp, 8–10 minutes. Transfer bacon to a plate; leave 2–3 tbsp fat in the pan.
• 3. Sauté onion and peppers in the bacon fat with a pinch of salt until softened and lightly browned, 5–7 minutes. Transfer to the plate with the bacon.
• 4. Add a little more fat if needed. Add potatoes in an even layer. Season with remaining salt, pepper, smoked paprika, sweet paprika, and red pepper flakes. Cook over medium to medium-high heat, undisturbed for 4–5 minutes at a time, flipping only occasionally, until deeply golden and crisp, 10–15 minutes.
• 5. Stir in garlic for 30–60 seconds. Return bacon, onion, and peppers to the skillet and toss to combine. Taste and adjust seasoning.
• 6. Optional eggs: Make 4 small wells, crack in eggs, cover, and cook over medium-low until whites are set and yolks are cooked to your liking, 3–6 minutes.
• 7. Garnish with green onions, parsley, and hot sauce if you like. Serve hot, straight from the skillet.

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Why You’ll Love This Recipe

• Everything cooks in one trusty cast-iron skillet, giving you crisp edges and deep flavor with very little cleanup.
• The combination of smoky bacon, sweet onions, and colorful peppers makes this hash hearty and satisfying without being fussy.
• It is easy to customize: add eggs, cheese, or leftover veggies and make it your own.
• Perfect for weekend brunch or a “breakfast for dinner” that feels comforting and energizing at the same time.

Grocery List

• Produce: Potatoes, yellow onion, red bell pepper, green bell pepper, garlic, green onions (optional), fresh parsley or cilantro (optional)
• Dairy: Butter (optional, for extra richness), cheese if you want to add it as a variation
• Pantry: Thick-cut bacon, kosher salt, black pepper, smoked paprika, sweet paprika, red pepper flakes, neutral oil (such as canola or avocado), hot sauce (optional)

Full Ingredients

For the Cast-Iron Breakfast Hash

• 1 1/2 lb potatoes (Yukon Gold or russet), scrubbed and cut into 1/2 inch cubes
• 1 1/4 tsp kosher salt, divided (start with 1 tsp if using table salt)
• 8 oz thick-cut bacon, cut into 1/2–3/4 inch pieces
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 2–3 tbsp bacon fat plus/or neutral oil, as needed (canola, avocado, or vegetable oil)
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika (or use more smoked paprika if you prefer)
• 1/4 tsp red pepper flakes (optional, for gentle heat)

Optional Egg Topping

• 4 large eggs
• Pinch of salt and pepper for the eggs
• 1 tsp butter or a drizzle of oil if your pan looks dry

To Finish and Serve

• 2 green onions (scallions), thinly sliced
• 2 tbsp chopped fresh parsley or cilantro
• Hot sauce or salsa, for serving (optional)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and par-cook the potatoes

Scrub the potatoes and cut them into even 1/2 inch cubes so they cook at the same rate. Do not worry about peeling unless the skins are very thick or rough; the skins add flavor and texture.

Place the potato cubes in a medium pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of the kosher salt. Bring to a boil over medium-high heat, then reduce to a lively simmer. Cook for 7–8 minutes, just until the potatoes are barely fork-tender but not falling apart. Drain well in a colander, then let them sit and steam-dry for 3–5 minutes. This drying step helps them get extra crisp later in the skillet.

Step 2: Render the bacon

While the potatoes simmer, place a 10–12 inch cast-iron skillet over medium heat (aim for a surface temperature around 350°F / 175°C if you use an infrared thermometer). Add the bacon pieces in an even layer.

Cook, stirring occasionally, until the bacon is golden and crisp and has released plenty of fat, 8–10 minutes. Adjust the heat as needed so it sizzles steadily but does not burn. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Carefully pour off excess fat, leaving about 2 tablespoons in the skillet. Reserve any extra bacon fat in a small bowl in case you need more for browning the potatoes.

Step 3: Sauté the onions and peppers

Return the skillet with the bacon fat to medium heat. Add the diced onion, red bell pepper, and green bell pepper, along with a small pinch of salt. Stir to coat the vegetables in the fat.

Cook, stirring occasionally, until the onions are translucent and the peppers have softened with a few charred edges, 5–7 minutes. You want them to be sweet and fragrant, but not mushy. Transfer the cooked vegetables to the plate with the bacon and set aside. If the bottom of the skillet looks very dark, you can quickly wipe it out with a folded paper towel held in tongs, but leave any flavorful browned bits that are not burnt.

Step 4: Crisp the potatoes in the skillet

Add 1–2 tablespoons more bacon fat or neutral oil to the skillet, if needed, so there is a thin, shimmering layer covering the bottom. Increase the heat to medium to medium-high.

Carefully add the par-cooked potatoes in an even layer. Sprinkle with the remaining 3/4 teaspoon kosher salt, black pepper, smoked paprika, sweet paprika, and red pepper flakes if using. Let the potatoes cook undisturbed for 4–5 minutes so they develop a deep golden crust on the bottom. Then use a sturdy spatula to flip and shuffle them, exposing new sides to the heat. Continue this pattern—sear, then flip—until the potatoes are well-browned and crisp on most sides, 10–15 minutes total. Adjust the heat so they sizzle but the spices do not scorch.

Step 5: Bring the hash together

Once the potatoes are nicely crisp, reduce the heat to medium. Add the minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant but not browned.

Return the cooked bacon, onions, and peppers to the skillet. Toss everything together so the ingredients are evenly distributed and the potatoes are coated in the flavorful bacon fat and spices. Cook for another 2–3 minutes, allowing the flavors to mingle. Taste a forkful and add more salt or pepper if needed. At this point, you have a delicious bacon–potato–pepper hash ready to serve as-is if you are skipping the eggs.

Step 6: Add the optional eggs on top

If you want to add eggs, smooth the top of the hash slightly and use your spatula to make 4 shallow wells, spaced evenly around the skillet. If the pan looks dry, add 1 teaspoon of butter or a light drizzle of oil to each well.

Crack 1 egg into each well, sprinkling each with a pinch of salt and pepper. Reduce the heat to medium-low and cover the skillet with a lid or a large sheet of foil. Cook until the whites are set and the yolks are done to your liking, 3–5 minutes for runny yolks or 5–7 minutes for more set yolks. Avoid lifting the lid too often, as the trapped steam helps the tops of the eggs cook.

Step 7: Garnish and serve hot from the skillet

Once the eggs are cooked to your preference, remove the skillet from the heat. Scatter the sliced green onions and chopped parsley or cilantro over the top. Add a few extra grinds of black pepper for a fragrant finish.

Bring the cast-iron skillet straight to the table on a trivet or thick towel. Serve generous spoonfuls of hash, making sure each portion gets some crispy potatoes, bacon, peppers, and, if using, an egg. Offer hot sauce or salsa on the side. This hash is best enjoyed immediately, while the edges are still crackling and crisp.

Pro Tips

• Dry potatoes = crisp potatoes. Let the par-cooked potatoes steam-dry after draining so excess moisture evaporates. Damp potatoes will steam instead of sear.
• Do not overcrowd the skillet. Use a 10–12 inch cast-iron skillet so the potatoes can sit mostly in a single layer. If your pan is smaller, cook the potatoes in two batches.
• Resist the urge to stir. Let the potatoes sit undisturbed for several minutes at a time to build a deep, crunchy crust before flipping.
• Adjust heat as you go. If the spices smell like they are burning or the bacon browns too fast, lower the heat slightly. If the potatoes look pale and are not crisping, turn the heat up a bit.
• Season at the end. Bacon can be salty, so taste the finished hash before adding any extra salt.

Variations

• Cheesy hash: In the last 2–3 minutes of cooking, sprinkle 1–1 1/2 cups shredded cheddar, pepper jack, or Monterey Jack over the hash. Cover the pan to melt the cheese before serving.
• Spicy southwest style: Swap one bell pepper for a small jalapeño (seeded if you prefer less heat), add 1 teaspoon ground cumin with the paprika, and serve with salsa, avocado, and a squeeze of lime.
• Veggie-loaded: Add 1 cup of small broccoli florets, diced zucchini, or mushrooms with the peppers and onions. Sauté until tender before combining with the potatoes.

Storage & Make-Ahead

Leftover hash (without eggs on top) can be cooled and stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a lightly oiled skillet over medium heat, pressing it into an even layer and letting it crisp again for 3–5 minutes per side. You can also reheat in a 400°F (200°C) oven on a lightly greased baking sheet for 10–15 minutes, flipping once. Cooked eggs on top are best eaten the day they are made; if you know you will have leftovers, consider frying or poaching fresh eggs separately when reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including eggs, without extra cheese or toppings): about 430 calories, 22 g protein, 39 g carbohydrates, 21 g fat, 3 g fiber, and 900–1,000 mg sodium. Actual values will vary based on the exact bacon, potatoes, and seasonings you use.