No. 301: Bacon & Potato Hash with Green Onions

Who doesn't love those quizzes online? Gosh, they can be such a time suck, but oh so fun.

I may not need to know which Friends character I am (Monica) or how long I would survive in Game of Thrones (one month, not surprised at all). But something compels me to find out anyway.

So here's a bit of a quiz for you:

  • Need a fast and filling meal for a crowd?
  • Does the sound of bacon sizzling in a pan make you happy?
  • Have a hankering to use your cast iron skillet?
  • Do you love a good breakfast potato?
  • Do you like to throw a fried egg on anything and everything?

If you answered "Yes" to any of the questions above, consider making a hash in the near future.

And I'm not talking about the 'meat in a can' version you see at the grocery store. We're talking fresh, people.

Bacon & Potato Hash with Green Onions

While traditionally needing a campfire, hash is simple enough to cook in your own home and usually uses the same ingredients you have in your fridge/pantry. I made an incredible bacon and corn hash about a year ago from Smitten Kitchen and was craving something similar this week.

Note: Please excuse a complete lack of photos in this post. I have lots of bad excuses. My phone was upstairs. I was cooking for guests. Plus I was lazy and didn't want to walk up a flight to document all this. Le sigh:)


Serves 4
1 pound baby Yukon Gold potatoes, diced small (about 3 1/4 cups total)
8 ounces sliced bacon (I highly recommend bacon crusted and thick cut)
Coarse salt and freshly ground pepper
4 large eggs
3 scallions, chopped

To make

Cook bacon in a cast-iron skillet set over a campfire (or if you're like me, on your stovetop), turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble. Pour off all the grease in the pan except about two tablespoons.

Heat the pan to medium/medium-high, making sure the bacon fat is sizzling, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

Stir crumbled bacon into skillet and push hash to one side of skillet. Working in batches, and adding oil if/as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired.

Stir scallions into hash. Serve eggs over the hash.

The results

While not as mind blowing as last year's hash, this was still very savory and good. The green onion is so key - it adds a nice fresh element to cut the greasy goodness of the rest of the bowl.

I also threw in a 1/2 cup of corn kernels leftover from dinner the night before. That's the beauty of hash - throw in black beans, sweet potato, onion, herbs ... whatever you want!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina