One-pan breakfast hash
Hearty one-pan breakfast hash with crispy potatoes, streaky bacon, mushrooms and fried eggs — ready in under 40 minutes.
A proper no-fuss one-pan breakfast hash — crispy potatoes, salty streaky bacon, juicy mushrooms and eggs cooked right on top. It’s the sort of thing that makes weekdays feel like a treat and weekends feel earned.
Quick, forgiving and easy to scale, this recipe uses parboiled potatoes to keep the cooking time down while still getting lovely browned edges. Serve straight from the pan for the best mess-and-eat experience.
Ingredients
- 600 g new potatoes — halved if large
- 200 g unsmoked streaky bacon — cut into 2cm lardons
- 1 brown onion — peeled and diced
- 1 red pepper — deseeded and chopped
- 150 g chestnut mushrooms — trimmed and sliced
- 2 garlic cloves — finely sliced
- 30 ml olive oil
- 5 ml smoked paprika
- 5 ml dried thyme
- 20 g butter — for frying eggs
- 4 free-range eggs
- 15 g fresh parsley — roughly chopped
- salt — to taste
- black pepper — freshly ground, to taste
Instructions
Place the new potatoes in a saucepan, cover with cold water, season with a pinch of salt and bring to the boil. Simmer until just tender when pierced with a knife, 12–15 minutes. Drain thoroughly in a colander.
While the potatoes cook, prepare the other ingredients: dice the brown onion, chop the red pepper, slice the chestnut mushrooms, cut the unsmoked streaky bacon into lardons and slice the garlic.
Heat the olive oil in a large frying pan over a medium–high hob. Add the unsmoked streaky bacon and fry until the pieces are golden and most fat has rendered, about 4–5 minutes.
Add the brown onion and red pepper to the pan with the bacon and cook, stirring occasionally, until softened and starting to colour, 5 minutes.
Stir in the chestnut mushrooms and garlic cloves and cook until the mushrooms release their juices and begin to brown, about 3–4 minutes.
Add the drained new potatoes to the pan along with the smoked paprika and dried thyme. Season with salt and black pepper. Press the mixture into an even layer and cook without moving for 3–4 minutes to help form a crust, then turn and continue frying until golden and crisp all over, 8–10 minutes in total.
Make four shallow wells in the hash, drop in knobs of butter and crack a free-range egg into each well. Reduce the heat to medium–low, cover the pan with a lid and cook until the egg whites are set and yolks are done to your liking, 4–6 minutes for runny yolks.
Remove the lid, scatter over the fresh parsley, adjust seasoning with extra salt and black pepper if needed, and serve straight from the pan.
Tips
- Parboil potatoes until just tender — overcooking turns them to mush when you fry.
- If your pan is small, cook the mushrooms separately so they brown instead of steam.
- Make the hash up to the end of step 6, cool and refrigerate; reheat gently and add the eggs when ready to serve.
- Use room-temperature eggs for more even cooking when embedding them in the hot hash.
- Leftover roast potatoes work brilliantly here and cut the parboil time.
Substitutions
unsmoked streaky bacon → pancetta, same quantity
Stays closenew potatoes → leftover roast potatoes, same weight
Stays closeunsmoked streaky bacon → smoked tofu or vegetarian bacon, same weight
Noticeably different
Nutrition
Per serving · estimated
- 590
- Calories
- 30 g
- Protein
- 33 g
- Carbs
- 38 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make this vegetarian?
Yes — replace the bacon with smoked tofu or vegetarian bacon, and fry until golden. The flavour will be different but still very satisfying.
How do I get really crispy potatoes?
Dry the potatoes well after draining, don't overcrowd the pan, and let them sit without stirring for a few minutes to form a crust before turning.
Can I cook the eggs differently?
Yes — serve the hash with fried or poached eggs cooked separately if you prefer more control over yolk firmness.
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