• Baked Eggs with Potato & Bacon Hash

    by  • January 30, 2013 • Food & Recipes • 3 Comments

    Baked Eggs with Potato & Bacon Hash

    It has been a few days since I meant to post this post. I would ask for your forgiveness, but I’m sure you totally understand how busy I have been with trying to make friends who aren’t dogs in my new city. As anticipated, progress is slow.

    I mean, I guess I could have written this post on that one night where I pretty much only moved from the bed to the couch to retrieve the Wii-mote and drag it back to my lair, but whatever. I was busy.

    Anyway, I’m here now.

    Baked Eggs with Potato & Bacon Hash

    I made this breakfast for my mom last week as she helped me unpack my things and get settled. I believe her exact thoughts on the dish went something like this:

    “This is the best breakfast thing I’ve ever eaten.”

    Did you hear that? Best breakfast thing ever. That’s a strong category to compete in, folks. You’ve got the fluffy pancakes, fancy omelettes, stacks of waffles with all kinds of syrup and whipped cream oozing out of them, that fucking French toast that everybody (except for me) thinks is awesome... the list goes on.

    Baked Eggs with Potato & Bacon Hash

    To put things into perspective, my mother knows very little about cooking.  She’s the kind of person who tastes an egg and makes some ridiculous comment like “oh yes, this is good. I taste cinnamon.” She’s much better suited to consuming the food than cooking it, but in the realm of “tastes good” and “tastes bad,” she has her shit together.

    So trust my mom. She knows what’s good for us, people. And what’s good for us is potatoes cooked in bacon grease.

    You. Are. Welcome.


    • 4 slices bacon
    • ½ large onion, diced.
    • 1 lb red potatoes, washed and diced into 1/8 in cubes
    • 1 large or 2 small cloves garlic, minced or pressed
    • 1 sweet bell pepper, diced (I used an orange one, but you can use whatever you have)
    • 1 Tbsp butter
    • ¼ tsp salt
    • ¼ tsp pepper
    • 1 ½ tsp chopped fresh thyme

    Cook the bacon in a large cast-iron or oven-safe skillet. Remove, leaving bacon grease in the pan. Place the potatoes in the pan and cook in bacon grease for ~20 minutes, covered over medium-low heat. Stir occasionally.

    Preheat oven to 400.

    Raise heat to medium, add butter. Add garlic, peppers and onions, cook uncovered until softened, 6-8 minutes more. Crumble bacon, add back into pan. Season with salt & pepper. Make 4 wells for the eggs. Crack eggs into wells, transfer to oven. Bake for ~12 minutes, until eggs are set. Garnish with thyme.

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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    3 Responses to Baked Eggs with Potato & Bacon Hash

    1. Hayley
      February 3, 2013 at 4:33 pm

      That looks so good it makes me want to eat bacon again.

    2. Jisun Lee
      February 9, 2013 at 8:48 pm

      Thank you for the good recipe

    3. Molly
      February 24, 2013 at 9:18 pm

      Made this for din din tonight. Delish! I’ll make it again, next time I’ll try swapping out about 1/3 of the red potatoes for sweet potatoes. Thanks for the inspiration!

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