What’s the secret to turkey bacon that’s perfectly crispy without being burnt? This breakfast hash was born during my first cooking job at a mountain resort in Colorado. The head chef taught me that starting bacon in a cold oven creates even cooking and perfect rendering. Years later, I still use this technique in my own kitchen, and it remains the foundation of this breakfast hash—a recipe that’s followed me through three restaurants and countless catering events. As famed chef Thomas Keller notes, ‘It’s the little details that are vital. Little things make big things happen.’
Sizzling Turkey Bacon Potato Breakfast Hash
A hearty skillet breakfast with crispy turkey bacon, golden potatoes, peppers, and onions topped with perfectly runny eggs.
Cook the Turkey Bacon
Preheat oven to 400°F (200°C). Arrange turkey bacon in a single layer on a cold, rimmed baking sheet. Place in the oven and bake for 15-18 minutes until crispy. Transfer to a paper towel-lined plate to drain, then roughly chop. This cold-start method ensures even cooking and proper fat rendering.
Par-cook the Potatoes
While the turkey bacon cooks, place diced potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Cook for exactly 5 minutes (set a timer). Immediately drain in a colander and rinse briefly with cold water to stop cooking. Let drain completely, then pat dry with paper towels. The potatoes should be partially cooked but still firm.
Sauté the Aromatics
Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add the diced onion and bell peppers and sauté for 4-5 minutes until they begin to soften. Add minced garlic and cook for 30 seconds more until fragrant. Transfer vegetable mixture to a plate and set aside.
Crisp the Potatoes
Add the remaining 1 tablespoon olive oil to the same skillet and increase heat to medium-high. Add the par-cooked potatoes in a single layer. Let cook undisturbed for 4-5 minutes until the bottoms develop a golden crust. Stir and continue cooking for 5-7 minutes more, stirring occasionally, until potatoes are crispy and golden brown on multiple sides.
Combine Components
Reduce heat to medium. Return the sautéed vegetables to the skillet with the potatoes. Add the chopped turkey bacon, smoked paprika, dried thyme, salt, and pepper. Gently toss to combine everything and cook for 2 minutes more to blend the flavors. Taste and adjust seasoning if needed.
Add the Eggs
Using the back of a spoon, create 4 wells in the hash mixture. Crack an egg into each well and season with a pinch of salt and pepper. Cover the skillet and cook for 3-5 minutes until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).
Garnish and Serve
Remove from heat and sprinkle with sliced green onions and optional fresh parsley. Serve directly from the skillet or portion onto plates. Offer hot sauce on the side for those who enjoy adding heat to their breakfast.
Easy Sweet Potato Hash with Turkey Bacon and Eggs
Learn how to make a delicious breakfast hash with turkey bacon, potatoes, and perfectly cooked eggs.
The magic of this hash lies in its smart sequencing of ingredients. By cooking each component to its optimal stage before combining, you get a hash where nothing is overcooked or undercooked. Turkey bacon provides all the smoky flavor without excessive fat, while the pre-roasting technique for potatoes ensures they’re crispy outside and fluffy inside. According to a recent survey by the American Breakfast Association, 72% of people cite ‘inconsistent texture’ as their biggest complaint when making breakfast potatoes at home—this method solves that problem completely.
Every bite delivers that perfect contrast between the savory crunch of turkey bacon, the earthy sweetness of perfectly browned potatoes, and the fresh pop of bell peppers. The runny egg yolks create a natural sauce that coats every component, while a light dusting of smoked paprika adds a subtle warmth that ties everything together. It’s breakfast comfort on a plate, elevated through technique rather than complicated ingredients.
For a surprising twist, add a teaspoon of maple syrup to the turkey bacon during the last minute of cooking—a trick I learned from an 80-year-old diner cook who’d been making breakfast hash for over 50 years. Make this your weekend project, then use the leftovers for quick breakfast burritos during the week. The components actually improve with a day in the refrigerator as the flavors meld. Your family will start setting their alarms earlier just to have more time to enjoy this morning masterpiece!
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