Name: Bacon & Bell Pepper Hash
Prep time: 10 min
Cook time: 30 min
Yield: 6 Servings
Ingredients: 3 Small Bell Peppers, assorted colors and diced; 4 Medium Russet Potatoes, cubed; 1/2 Red Onion, diced; 3 Garlic Cloves, minced; 1 Jalapeño, diced; 2 TBSP Fresh Chopped Parsley + more for serving; 4-6 Slices of Uncooked Bacon; 2-3 TBSP Reserved Bacon Grease; Salt and Pepper, to taste; 2 Tsp Paprika; Eggs, for serving

I make a lot of fancy, elaborate meals, but when it comes down to it- I’d be perfectly content with meat and potatoes. I’ve got to be honest tho, I’m not fond of eggs. Weird, I know. But, let me tell you that if you throw an egg on this hash, I’ll eat eggs all day long.

So there are two ways that you could approach this recipe: the healthier way and a less health way. The recipe that follows is the less healthier way, but I have also made it the healthier way and it is also very delicious. Just for the record, I calculated the nutritional information for both and was pleasantly surprised at how low in calories they were (considering how good it is) and how close the two were calorie-wise. The healthier version clocked in at 203 calories, 5.3 g of fat, 26.9 carbs and 11.9 g of protein. The less healthier version came in at 261 calories, 12.1 g of fat, 26.2 g of carbs and 12.5 g of protein. For both calculations, I included one egg (an egg white for the healthier version) with each serving

With this version of the recipe that I made, I used regular bacon and cooked the potatoes and peppers in reserved bacon grease. If you want to make the healthier version, all you have to do is make a couple of substitutions. Instead of regular bacon, use turkey bacon and because turkey bacon doesn’t produce its own grease, use EVOO or coconut oil as a substitute. So there are your options. Can’t go wrong!

This is the easiest recipe to make. Plus it’s one pan! Really, the hardest part of cooking this recipe for me was fighting off my children from eating all of the bacon before I could add it to the hash. Fortunately and unfortunately, cooking bacon is the very first step. Cook 4-6 slices of bacon in a large skillet or cast iron pan over medium-high heat. If you’re family is like mine, you might need to cook a whole package of bacon so that you’ll have 4-6 slices to actually put into your hash.

Remove bacon from the pan and add to a paper towel-lined plate to cool. Chop up once it has cooled. Reserve the bacon grease that is in the skillet and without wiping it down, add 1 TBSP of bacon grease back to the skillet and the cubed potatoes. Season the potatoes with salt, pepper and paprika.

Cook the potatoes until they are fork-tender and crisp on the outsides. Remove from the skillet. Add another TBSP of bacon grease back to the skillet and add the bell peppers. Cook for 1-2 minutes.

Look at all that color! Aren’t they pretty?

After 1-2 minutes, add the onion, jalapeño and garlic. Cook until everything is soft, but still slightly crisp. Add the potatoes back to the skillet and let everything cook together for another minute or two.

Turn off the heat and add the chopped parsley and stir. Cook the eggs however you prefer to top the hash. Add the crisp bacon to the skillet and resist the urge to stir so the bacon with stay crisp. I was fighting children off my bacon and started to distractedly stir. 🤦🏻‍♀️

Then top with eggs and fresh parsley. There you have it! So easy and so good.

Bacon & Bell Pepper Hash

Crispy bacon and potatoes with soft, sweet bell peppers. How do you go wrong?!

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

Ingredients

3 Small Bell Peppers, assorted colors and diced
4 Medium Russet Potatoes, cubed
1/2 Red Onion, diced
3 Garlic Cloves, minced
1 Jalapeño, diced
2 TBSP Fresh Chopped Parsley + more for serving
4-6 Slices of Uncooked Bacon
2-3 TBSP Reserved Bacon Grease
Salt and Pepper, to taste
2 Tsp Paprika
Eggs, for serving