This bacon egg hash with caramelized onions makes the perfect brunch for a Saturday morning. My mom used to make us something like this and as a kid I would drown it in ketchup. Now my three-year-old does the same thing! My favorite way to eat it is with salsa and Cholula’s hot sauce. It’s time to break out those onions and potatoes from your quarantine stash!
You make an entire weekend style brunch, bacon included, all in one skillet. Hence, bacon egg hash with caramelized onions all weekend every weekend. Less dishes. More time to do the things you love.
Look at that egg oozing all over the crispy potatoes…You literally get everything you could possibly want for breakfast in this skillet hash. Potatoes, bacon, caramelized onions, and perfectly cooked eggs. All in one pan. Don’t you love when that happens?
Bacon Egg Hash with Caramelized Onions (Breakfast Skillet)
- 6 yukon gold potatoes
- 1 large onion, diced
- 6 slices bacon
- 4 eggs
- grapeseed or olive oil
- black pepper
- green onions for garnish
- Cook the bacon in a large skillet until crispy. Dice it up into bite sized pieces and set aside. Drain most of the fat, leaving some for sautéing the onions.
- Sauté the onions until they turn from white to transparent. Wash the unpeeled potatoes and quarter them. Then dice into thin slices, about 1/8 of an inch thick. Add them to the skillet with the onions. Add a bit of oil and sauté on medium-high until the potatoes are crispy. If some pieces are still uncooked, put the lid on and let the whole thing steam for 8 minutes on low heat, turning them over once in a while.
- When the potatoes are cooked through, take the lid off and crack your eggs over the top. Cook on medium low until desired consistency.
- Season with salt and pepper to taste and top with the crispy bacon pieces and chopped green onion. Eating with your favorite salsa or hot sauce is highly recommended.