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Crispy Loaded Breakfast Potato Hash with Sunny-Side Eggs

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A hearty and simple stovetop breakfast featuring crispy diced potatoes, smoky bacon, caramelized onions, bell peppers, melted cheddar cheese, and topped with runny sunny-side eggs. Perfect for busy mornings or brunch guests.

Ingredients

Scale
  • 4 medium Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
  • 6 strips bacon, chopped (or turkey bacon/plant-based bacon as a substitute)
  • 1 medium yellow onion, finely chopped
  • 1 red or green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • ½ cup shredded sharp cheddar cheese (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 4 large eggs, for sunny-side up
  • 2 tablespoons olive oil or bacon fat, for frying

Instructions

  1. Peel and dice potatoes into ½-inch cubes. Rinse under cold water and pat dry to remove excess starch (approx. 10 minutes).
  2. Heat a large cast iron skillet over medium heat. Add chopped bacon and cook until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
  3. Add chopped onion and diced bell pepper to the bacon fat (add olive oil if needed). Cook until softened and slightly caramelized, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Increase heat to medium-high. Add diced potatoes to the skillet, spreading evenly. Sprinkle smoked paprika, salt, and pepper over the top, then drizzle apple cider vinegar. Let potatoes cook undisturbed for 5 minutes to form a golden crust.
  5. Gently stir and turn potatoes, cooking another 10-12 minutes, stirring occasionally, until crispy outside and tender inside. Add olive oil or bacon fat if pan looks dry.
  6. Return crispy bacon to the pan and sprinkle shredded cheddar cheese evenly over potatoes. Cover skillet with lid to melt cheese, about 2 minutes.
  7. In a separate non-stick pan, heat a teaspoon of olive oil over medium-low heat. Crack 4 eggs gently and cook sunny-side up until whites are set but yolks remain runny, about 3-4 minutes. Covering with a lid speeds cooking and avoids flipping.
  8. Divide potato hash onto plates, top each serving with a sunny-side egg, and sprinkle with fresh parsley. Add extra black pepper or hot sauce if desired.

Notes

Pat potatoes dry thoroughly to ensure crispiness. Avoid stirring potatoes too often to allow crust formation. Cook eggs separately on low heat with a lid to keep yolks runny. Use bacon fat for added flavor and crispiness. Leftovers can be refrigerated up to 3 days and reheated in a skillet to restore crispiness. For vegetarian or dairy-free versions, omit bacon and cheese or substitute accordingly.

Nutrition

Keywords: breakfast, potato hash, crispy potatoes, sunny-side eggs, bacon, brunch, easy recipe, skillet, comfort food

Find it online: https://clunkcook.com/crispy-loaded-breakfast-potato-hash-with-sunny-side-eggs-easy-recipe/