Breakfast Potato Hash with Bacon and Jalapeño (GF)

You only need a handful of ingredients to make this delicious breakfast potato hash. With so many different ways to customize this recipe, it will soon become your go-to breakfast and lunch. Overhead shot of breakfast potato hash topped with a sunny side up egg

How to Make Potato Hash That’s Crispy on the Outside and Fluffy on the Inside

There are three secrets to making a scrumptious breakfast potato hash:

1. Pre-cook the potatoes. Have you ever bitten into an under cooked piece of potato? Not pleasant, right? To avoid ending up with a random piece that’s not cooked, I always like to boil my potatoes before pan frying them. This ensures that they are all evenly cooked and makes it a lot easier to brown them in the pan.

Overhead shot of onions and jalapeño in a sautee pan.

2. Fat. Potatoes tend to stick so adding a lot of fat to the pan is key to making sure that they brown evenly without sticking and burning. Fat also gives them a ton of flavor, so you can go easy on the salt. I designed this recipe so that you are mostly using the fat rendered from the bacon. If you would like to make this recipe vegetarian or vegan, omit the bacon and add at least three tablespoons of vegetable oil to the pan before adding the onions.

Closeup of breakfast potato hash in sautee pan.

3. Let the potatoes cook for 5 minutes before flipping them. This step is key. You want the potatoes to develop a nice crusty exterior, so it’s important to leave them alone when you first put them in the pan. It’s also a good idea to use a metal spatula or flipper to make sure that you scrape all the delicious bits off the pan when you flip them.

Variations on This Potato Breakfast Hash

My goal with this recipe was to keep the flavors simple so that you can customize it to your liking. Here are four suggestions for some yummy variations:

  • If you don’t like spicy food and/or jalapeños, feel free to use a chopped bell pepper instead.
  • Add about 1/2 cup of cheese to the hash as it comes off the heat to make it gooey and delicious.
  • Substitute the bacon for Mexican chorizo to give it even more of a kick. You might need to add more oil to the pan before adding the onions though.
  • Add some Indian spices like garam masala and ground cumin to change the flavor profile of this dish.
Overhead shot of breakfast potato hash topped with a sunny side up egg and surrounded by a jalapeño pepper and two eggs
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Breakfast Potato Hash with Bacon and Jalapeño (GF)

You only need a handful of ingredients to make this delicious breakfast. It's also gluten-free and easy to customize.
5 from 4 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon, brunch, easy, gluten-free, potatoes
Servings: 4
Calories: 290kcal
Author: Daniela Miranda

Ingredients

  • 1 pound of Yukon Gold potatoes scrubbed clean
  • 2 tbsp vegetable oil
  • 3 slices thick-cut bacon chopped
  • 2 cups yellow onion chopped
  • 1 jalapeño pepper seeded and finely chopped
  • 1 fried egg (optional)
  • salt
  • freshly ground pepper

Instructions

  • Place the potatoes in a heavy-bottomed pot and cover them with cold water. The water should come to an inch above the potatoes. 
  • Bring the potatoes to a boil over medium high heat. Lower the heat to low and simmer for 15-20 min or until you can easily pierce the potatoes with a fork.
  • Drain the potatoes and let them cool. When cool enough to handle, chop them into 1/2 in chunks. Set aside.
  • Set a 12 inch skillet over medium high heat and add two tablespoons of vegetable oil to the pan.
  • Once the oil is hot, add the bacon and cook until just crispy. Remove the cooked bacon to a paper-lined plate using a slotted spoon. Set aside.
  • Add the chopped onion to the pan with the oil and bacon fat. Cook for 5 min until it starts to soften. Add the chopped jalapeño pepper and cook for another minute.
  • Add the chopped potatoes to the pan and spread them out on a single layer. Let them cook without moving them for 5 minutes.
  • Using a metal spatula or flipper, carefully flip the potatoes. They should be browned on one side. Spread them out into a single layer and let them brown on the other side for another 5 minutes without touching them.
  • Turn the heat off and add the cooked bacon back to the pan. Season to taste with salt and pepper.
  • Transfer some of the hash to a plate and top with a fried egg. Serve immediately.

Notes

  • You can also make this recipe with Russet potatoes. Just make sure to peel them before cooking them.
  • If you would like to make this recipe vegetarian or vegan, omit the bacon and add at least three tablespoons of vegetable oil to the pan before adding the onions.
  • The hash will keep in the fridge for 3-5 days if properly stored in an air-tight container.

Nutrition

Calories: 290kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 209mg | Potassium: 705mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3.4% | Vitamin C: 51.8% | Calcium: 6.2% | Iron: 23.6%

Here are other easy breakfast recipes you might enjoy:

If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration 🙂

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!


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