Bacon, Egg, and Potato Hash

This hearty and flavorful Bacon, Egg, and Potato Hash combines crispy bacon, tender potatoes, and savory eggs in a one-skillet dish that's perfect for breakfast or brunch. The russet potatoes are seasoned with garlic and onion powders, then sautéed until golden and crispy. Crisp bacon and fresh chives or green onions are added for extra flavor. Eggs are nestled into the potato mixture and cooked to your liking, then topped with reduced-fat cheddar cheese. This dish is quick to prepare, taking about 30 minutes, and is a satisfying meal for any time of day.

Ingredients:

• 6 slices center-cut bacon, diced

• 2 teaspoons olive oil

• 1½ pounds russet potatoes, peeled and diced into ¾-inch chunks

• ½ teaspoon kosher salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ⅓ cup minced chives or chopped green onions

• 4 large eggs

• ¼ cup shredded reduced-fat sharp cheddar cheese

• Black pepper, to taste
  
  

Directions:

1. Cook the Bacon: In a large non-stick skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Discard excess bacon grease from the skillet.

2. Sauté the Potatoes: Return the skillet to medium-high heat and add olive oil. Add the diced potatoes in a single layer. Let them cook without stirring for a few minutes to form a brown crust. Continue to cook, stirring occasionally, until the potatoes are browned and nearly cooked through, about 10–15 minutes.

3. Season the Potatoes: In the final minute of cooking, sprinkle the potatoes with kosher salt, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.

4. Combine Ingredients: Stir in the cooked bacon and minced chives or green onions, reserving a small amount for garnish. Evenly distribute the mixture in the skillet.

5. Create Wells for Eggs: Using a spoon, create four evenly spaced wells in the potato mixture. Carefully crack an egg into each well.

6. Cook the Eggs: Cover the skillet with a lid and cook over medium heat until the eggs are set to your liking. For runny yolks, cook until the whites are set but the yolks are still jiggly. For firmer yolks, cook until both the egg white and yolk are fully set.

7. Add Cheese: Sprinkle the shredded cheddar cheese over the entire skillet. Cover again and cook for an additional minute, or until the cheese is melted.

8. Serve: Season with black pepper to taste. Garnish with the reserved chives or green onions. Cut into four portions and serve immediately.
   
   

Nutritional Information (per serving):

• Calories: 264 kcal

• Carbohydrates: 30 g

• Protein: 14 g

• Fat: 11 g

• Saturated Fat: 3 g

• Fiber: 2 g

• Sugar: 1 g

• Sodium: 900 mg