Cast Iron Skillet Potato-Bacon Hash

Cast Iron Skillet Potato-Bacon Hash

Everyone need at least one hearty flavorful hash to satisfy their appetite at Saturday night! Here my cast iron skillet recipe, made with russet potatoes, onions, bell peppersand thick-cut bacon, is so easy to make that all ingredients are actually cooked in a cast iron pan.

This Potato-Bacon Hash is a great side dish any time of day.Sweet Potato Hash with Eggs and Bacon is one of my favorite ways to eat eggs for breakfast. It also makes a wonderful and inexpensive lunch or dinner. I insist you cook it for dinner since all the whole family can set around and nothing can be happier than sharing delicious dish with families!

Cast Iron Skillet Potato-Bacon Hash


6 thick-cut bacon slices

1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces

1 cup chopped yellow onion

1 cup chopped red bell pepper

1 teaspoon chopped garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

4 cups baby spinach

Hot sauce


  1. Grease a large cast-iron skillet evenly and heat up over medium, then add bacon slices and cook for about 10 minutes until crispy. Turn the slicesand be sure not overcooked. Transfer to a plate which lined with paper towels and kept reserving drippings in skillet.
  2. Put potatoes, onion and bell pepper into reserved drippings and spread in an even layer, then cover and cook for about 5 minutes over medium heat until potatoes soften. Uncover and cook for another 5 minutes until potatoes are just browned and beginning to crisp. Be sure not to stir while crisping. Season the browned potatoes with garlic, salt and pepper.
  3. Stir dish per each 2-minute interval in 6 times until potatoes are browned and crisp.
  4. Crumble bacon and add bacon and spinach to the pan. Then transfer it from heat and stir a few minutes until spinach wilts. Serve with hot sauce.


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Instead of the traditional white potatoes usually used in a breakfast hash, this recipe makes use of sweet potatoes. These beautiful orange spuds are great for the digestion — they soothe both diarrhea and constipation. They are also good for your skin and they can help our body to get rid  of excess water. They contain vitamins B, C and D and also iron and magnesium and much better than white potatoes. If you really want to make this hash vegetarian, you can omit the bacon and cook the vegetables in two tablespoons canola oil. Use less red pepper flakes if you don't like spicy. A largecast iron skillet is the best choice to cook a hash because it has a non-stick surface and conducts heat wellwhich will help the potatoes brown beautifully. While cooking, please keep in mind that don’t be tempted to constantlystir the potatoes. Stirring at intervals and leaving the pan undisturbed in between stirs can make the potatoes creat good color and flavor. And covering the pan for a few minutes up front helps the potatoes to cook almost all the way through.

You can add the baby spinach at the end of the cooking process because the heat of pan will wilt and cook the spinach.The flavors bursting out of this dish are absolutely incredible! You just cost your 30 minutes at most to cook and you’ll feel like you’re in breakfast heaven! If possible, I hope that you can try this recipe in your kitchen! It must be your good choice that you will not regret!

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