Our family enjoys a quick hash any time of the day. I have been known to make it for every meal, but I especially love it as an easy dinner when I do not have anything planned, or I need to get rid of all the veggies from my fridge that are about to go bad. What’s amazing about this bacon, pepper & mixed potato hash, is that you can really add in any vegetables that you have laying around!
The key in getting the potatoes and peppers (or other veggies), so nice and crispy is that you cook it in a bit of leftover bacon grease. So first you would fry up your bacon (the high quality, preferably from a butcher shop type bacon), and once it is nice and crispy you set it aside to cool. You wipe up most of the grease that is left over, leaving enough just to coat the bottom of the pan and then you toss in your potatoes and veggies to cook in it. You should not need any additional fats to cook everything up, and the little bit of grease gives it a nice smokey flavour and it is oh, so delicious.
I just recently, like maybe 6 months ago, purchased a Lodge cast iron skillet for the first time and all I can say is, what took me so long!? I am totally obsessed with it and cook just about everything and anything in it. It’s just so easy, and since I can safely go from stove top to oven, without having to worry whether it is safe or not, it makes everything that much easier. And no, I am not getting paid to say this, I just really, really highly recommend purchasing one if you dont’t have one. SO. WORTH. IT. REALLY!
This bacon, pepper & mixed potato hash is super easy, and a wonderful accompaniment to a whole slew of different meals. If you are looking to serve this for breakfast, poach, scramble or fry up some eggs and serve alongside the hash. For lunch or dinner, serve it with a big green salad, like our superfood kale salad with poppyseed dressing or our spring salad with arugula and zucchini salad in a lemon dressing or some grilled meats and our caprese salad. So many wonderful possibilities and guaranteed to be absolutely delicious.
Both my kids and husband, gobble this up every single time. Even Evan, who doesn’t actually love potatoes, said that he enjoyed this. Maybe it was because he was allowed to eat it with ketchup….whatever the case, he ate it, which makes me happy.
So friends, if you get a chance, give this bacon, pepper & mixed potato hash and try for any meal of the day. You are in for a serious treat! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 4-5 slices of good quality bacon
- ½ red onion, finely diced
- 2 garlic, minced
- 3 small white or yellow potatoes, diced into small even bite sized pieces
- 1 large sweet potato, diced into small even bite sized pieces
- 1 red pepper, diced into small even bite sized pieces
- Salt and Pepper
- 1 teaspoon paprika (more, depending on how spicy you want it)
- ½ teaspoon oregano
- ½ teaspoon cumin (for extra smoky flavour)
- Parsley, for serving
- In a cast iron skillet or large non-stick skillet, fry up whole pieces of bacon on medium heat, until nice and crispy, or to your desired doneness. We like them nice and crispy, but it is up to you.
- Once bacon has been fried, remove the pan and discard most of the bacon grease. You want just enough so that it coats the bottom of the pan, but not so much that your potatoes and veggie are going to be swimming in it.
- Continuing on medium heat, throw in your onion and garlic and fry it up until nice and fragrant and the onion is just beginning to brown. Then toss in your potatoes and peppers and any other vegetables you will be using.
- Then add in your salt and pepper, paprika, oregano and cumin and ensure that everything is evenly coated.
- Then you have two options - you can either continue to fry up the hash on the stove top until the vegetables are nice and soft for 10-15 minutes, while constantly stirring and ensuring that nothing burns. Or, you can bake everything in the oven at 420 F, for 10-12 minutes so that it is nice and crispy. Both methods work and the outcome is the same, it just depends on preference.
- Once the vegetables and everything is nice and soft and crispy, serve with some chopped parsley, eggs or salad for a complete meal.