Quick Potato Hash with Bacon, Eggs & Cheese
15 Min Meal

Quick Potato Hash

with Bacon, Eggs & Cheese

15 MIN
$12.99 2 Servings
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From the Test Kitchen

This delicious breakfast hash comes together in just 15 minutes thanks to our pre-cooked russet potatoes, which sizzle alongside crispy bacon, scallions, rich eggs, and melty cheese. A topping of honey habanero-spiced sour cream adds a final layer of creamy texture and sweet heat.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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ingredients
Quick Potato Hash with Bacon, Eggs & Cheese
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 2 Pasture-Raised Eggs
  • 10 oz Cooked Russet Potatoes
  • 2 Scallions
  • ¼ cup Sour Cream
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

Quick Potato Hash

1 Prepare the ingredients

Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Medium dice the bacon. In a bowl, combine the sour cream and half the spice blend (you will have extra).

2 Start the hash

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the potatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and the bacon is cooked through.

3 Finish the hash & serve your dish
Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the cheddar and monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash topped with the sliced green tops of the scallions and seasoned sour cream. Enjoy!
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