Tuesday, 7 June 2016

Potato bacon egg and cheese hash

"Potato Patata" 

What do you do on a Saturday morning when you wake up and have the task to make breakfast or three hungry mouths? You make the breakfast hash of champions. This breakfast was soooooo good. Last Saturday I made a huge pot of this, everyone was so hungry that I could barely get pics of the food. It’s a real hearty meal that will have you full the entire day.

I have been making a lot of pan fried potatoes lately, especially with the addition of sweet peppers and onions. However, it’s been a very long while since I have made them for breakfast. I’m always making potatoes for dinner. So over the weekend when my fiancé, his friend and my cousin came into the kitchen with the longest faces ever, looking for food, I decided to kill two birds with one stone; feed them quickly and make a potato dish for the blog.

What can I say; when in life does one ever go wrong with bacon, potato, eggs and cheese? It’s a no fail recipe. Flavorful and crispy potatoes, topped with cheesy eggs. I know this post is a bit late in the day, so maybe you can make this for breakfast in the morning.  And feel free to sub white potatoes for Japanese sweet potatoes, they are just as yummy.

Ingredients (printable recipe)

6-8 bacon strips chopped
2 large potatoes chopped
1 green bell pepper chopped
1 onion chopped
1 clove garlic shredded
1 tomato chopped
4-6 eggs beaten
Pepper jack cheese (as much as you like)
4 tablespoon Coconut oil
1 teaspoon Smoked paprika
Salt to taste
¼ teaspoon Black pepper
1 teaspoon Onion powder
½ teaspoon ground allspice


  • Chop the bacon, potatoes, bell peppers, tomatoes and onions
  • In a pot heat two teaspoons coconut oil, and add the bacon, cook until they are almost crispy. Remove the bacon and set aside
  • In the same pot sauté the potatoes until they begin to crisp on all side and begin to cook make sure to occasionally stir for even cooking
  • To the potatoes, add the paprika, salt, black pepper, and onion powder and shredded garlic
  • Continue to cook the potatoes
  • To the potatoes add the onion and peppers, continue to cook
  • In a separate pot add the other two teaspoons coconut oil once heated add the tomatoes and sauté
  • Add the beaten eggs and scramble, add salt and black pepper
  • Once the eggs are cooked place shredded pepper jack cheese on top turn off the heat and cover the eggs so the cheese will melt
  • Once the potatoes are almost cooked stir in the bacon
  • Test the potatoes to make sure they are cooked (which they should be) place in a serving dish and top with the cheesy eggs

Xoxo Greedygirl

No comments:

Post a Comment