Potato, Bacon and Egg Breakfast Hash

Last updated: 13th Aug 2026

This potato, bacon and egg breakfast hash turns a few familiar ingredients into a filling one-pan breakfast. The potatoes are cooked until crisp and golden, the bacon adds smoky flavour and the eggs finish cooking right in the pan.

It is a useful way to use cooked or parboiled potatoes and makes a substantial breakfast for weekends, cold mornings or days when you need something more filling than toast or cereal.

For a ski holiday, prepare the potatoes the night before and keep them chilled. In the morning, the hash comes together quickly and gives you a hot breakfast before heading out onto the mountain.

Ingredients

Method

1. Put the diced potatoes in a large saucepan of salted boiling water and simmer for 5 to 6 minutes until just beginning to soften. Drain well and leave to steam dry.
2. Put a large frying pan over a medium heat. Add the bacon and cook for 5 to 6 minutes until crisp. Lift it out with a slotted spoon, leaving the rendered fat in the pan.
3. Add the olive oil and potatoes to the pan. Cook for 10 to 12 minutes, turning regularly, until golden and crisp at the edges.
4. Add the onion and smoked paprika. Cook for another 5 minutes until the onion is soft.
5. Return the bacon to the pan, season with black pepper and a little salt if needed, and stir everything together.
6. Make four small wells in the hash and crack an egg into each one.
7. Cover the pan and cook gently for 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
8. Scatter with chopped chives or parsley, if using, and serve straight from the pan.