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If you’re in search of a quick, satisfying, and flavorful meal, look no further than this hearty Potato and Bacon Hash. This dish combines crispy, grated potatoes with savory American bacon or olive oil, paired with eggs and Parmesan cheese for a rich, flavorful base. The crispy edges of the potatoes, combined with the saltiness of the bacon and the creamy eggs, create a perfect balance of flavors and textures.

To complement the richness of the hash, we’ve paired it with a refreshing Quick Salad made with fresh tomatoes, arugula, basil, and soft mozzarella, all drizzled with olive oil for a burst of flavor. This simple yet elegant meal is perfect for breakfast, brunch, or a light dinner. It’s quick to prepare, nutritious, and full of deliciously comforting flavors that everyone will love.

Full Recipe:

Ingredients

For the Potato and Bacon Hash:

100 grams American bacon (or olive oil for a vegetarian option)

1 red onion, finely chopped
3 medium potatoes, grated
2 sausages (optional, for added protein)

3 large eggs
Salt, to taste
50 grams Parmesan cheese, grated

Black pepper, to taste
Butter or olive oil (for frying)

For the Quick Salad:

2 large tomatoes, chopped

A bunch of arugula
Fresh basil leaves
Soft mozzarella, sliced or torn

Olive oil, for drizzling

Steps to Make Potato and Bacon Hash with Quick Salad

Step 1: Prepare the Potato and Bacon Hash

Cook the Bacon (or Sausage)
In a large frying pan, heat a small amount of butter or olive oil over medium heat. Add the bacon (or sausages, if using) and cook until crispy. If you’re using sausages, make sure to slice them before adding to the pan. Once cooked, remove the bacon or sausages from the pan and set aside, leaving some of the rendered fat in the pan for cooking the potatoes.
Cook the Onion and Grated Potatoes
In the same pan, add the chopped red onion and cook until soft and translucent, about 3-4 minutes. While the onion is cooking, grate the potatoes and make sure to squeeze out any excess moisture using a kitchen towel or paper towel. This will help the potatoes crisp up better while cooking.

Add the grated potatoes to the pan and season with salt and black pepper. Spread them evenly in the pan and let them cook undisturbed for about 5 minutes, allowing them to crisp up. Once the bottom is golden brown and crispy, flip the potatoes over using a spatula and cook the other side for another 5 minutes.
Cook the Eggs
In a separate small pan, heat a little butter or olive oil and crack the eggs into the pan. You can fry them sunny side up, or scramble them based on your preference. Season with salt and pepper.
Combine the Ingredients
Once the potatoes are crispy and golden, add the cooked bacon or sausage back into the pan with the potatoes. Stir everything together and cook for another minute or so to combine the flavors. Sprinkle the Parmesan cheese over the hash and let it melt into the potatoes. Adjust seasoning with additional salt and pepper as needed.

Serve the Hash
Once the eggs are cooked to your liking, serve the potato and bacon hash on plates, topping each portion with a fried or scrambled egg. Garnish with extra Parmesan cheese if desired.

Step 2: Make the Quick Salad

Prepare the Salad Ingredients
In a large bowl, combine the chopped tomatoes, arugula, and fresh basil leaves. Tear the soft mozzarella into bite-sized pieces and add it to the bowl.
Dress the Salad
Drizzle the salad with a little olive oil and season with salt and pepper to taste. Toss everything together gently to combine.

Serve the Salad
Serve the fresh salad alongside the potato and bacon hash. The lightness of the salad balances out the richness of the hash, making for a well-rounded meal.

Nutrition Facts (Per Serving)

The following nutritional information is an estimate per serving of potato and bacon hash with the quick salad.

Calories: 450 kcal

Protein: 23g
Carbohydrates: 35g
Fat: 25g

Fiber: 4g
Sugar: 6g
Sodium: 850mg

Calcium: 200mg
Iron: 3.5mg

Frequently Asked Questions (FAQs)

Q1: Can I make this recipe vegetarian?
Yes! You can easily make this recipe vegetarian by substituting the bacon with olive oil and omitting the sausage. The dish will still be full of flavor, and the grated Parmesan will add richness and depth.

Q2: Can I make the hash in advance?
While it’s best to eat the hash right after cooking for the crispiest texture, you can prepare the components in advance. You can cook the potatoes and bacon ahead of time and refrigerate them. When you’re ready to eat, reheat everything in a skillet before adding the eggs.

Q3: What type of potatoes should I use?
For this recipe, russet potatoes or any starchy potatoes work best, as they become crispy when grated and cooked. If you use waxy potatoes, they may not crisp up as well.

Q4: Can I substitute the Parmesan cheese?
If you don’t have Parmesan, you can substitute it with any hard cheese like Pecorino Romano or Grana Padano for a similar salty and nutty flavor.

Q5: How can I store leftovers?
Store any leftover potato and bacon hash in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet before serving. The quick salad is best enjoyed fresh but can be stored separately in the fridge for a day.

Tips for Making the Perfect Potato and Bacon Hash

Grate the Potatoes Well
Grating the potatoes finely ensures they cook evenly and crisp up nicely. After grating, be sure to squeeze out any excess moisture to prevent sogginess.
Use High-Quality Bacon
American bacon gives a wonderful flavor and crispiness to the hash. If you can, choose thick-cut bacon for an extra satisfying crunch.

Don’t Skip the Eggs
The eggs are a key part of this dish, providing richness and texture. Whether you fry them sunny side up or scramble them, they add a beautiful finish to the hash.
Add Veggies for Extra Flavor
If you want to boost the nutritional value of the hash, you can add extra vegetables like bell peppers, spinach, or mushrooms to the potato mixture.
Adjust the Seasonings
This dish can easily be customized to your taste. Feel free to add additional herbs or spices like thyme, rosemary, or smoked paprika for extra flavor.

Storage Tips

Potato and Bacon Hash: Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain the crispy texture of the potatoes.
Quick Salad: The salad is best served fresh but can be stored in the fridge for up to one day. Store the dressing separately and add it just before serving to keep the greens fresh.

Conclusion

This Potato and Bacon Hash with Quick Salad is a versatile, comforting dish that comes together quickly and is packed with flavor. The crispy potatoes, savory bacon, and creamy eggs make for a satisfying meal, while the fresh salad provides a refreshing contrast. Whether you’re making it for a hearty breakfast or a light dinner, this recipe will surely become a family favorite. It’s a perfect example of how simple ingredients can be transformed into a delicious, well-rounded meal that’s full of flavor. Enjoy!