This caliente breakfast potato hash is the perfect skillet filled with crispy bacon and potatoes for brunch or meal prepped breakfast with a kick!
I’m a savory person when it comes to breakfast and especially when it comes to eating breakfast out at a restaurant. Sure I’ll take a few bites of whatever sugar coma inducing food Mr. Hungry orders, but usually, that’s enough for me. A plate of pancakes or cinnamon rolls never appeals to me quite as much as some sort of savory egg dish.
The combinations of savory egg dishes packed with veggies and full of flavor are always so much better than what I usually make at home. Even at the smallest breakfast spot, the menu is full of unique combination of veggies, meats, and cheeses that feels like such a treat to have someone else prepare. Unfortunately, eating out is just too hard right now since I’m avoiding so many things because of the little man’s food allergies, plus I”m not so not into taking a six-month-old baby to a crowded restaurant on a holiday. #moreworkthanitsworth So, I asked myself, if we did eat out for Mother’s Day, what would I order?
And so this delicious spicy bacon hash was born! I happily added a jalapeno to it knowing that it was “my Mother’s Day” treat and it came out spicy, crispy, and packed full of veggies… just the way I like my breakfast! It’s perfect for a brunch or just for meal prep breakfast for the week. I topped mine with avocado slices, salsa, and jalapeno slices.
Of course, if I could eat eggs, I’d totally add a fried egg or egg scramble on top to make it like a “poutine” so do that if you want too! You could also add cheese or sour cream if you aren’t dairy free, but you don’t need anything because this hash is pretty damn delicious on its own. Let me know if you try it!
And if you need more ideas for a delightful Mother’s Day brunch, check out my Healthy Spring Brunch Recipe Round-Up!
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Caliente Bacon Potato Hash
- Cook bacon in a large skillet, reserve fat.
- Saute onion and jalapeno in 1 tablespoon bacon fat in the same large skillet on medium for 1-2 minutes until translucent and tender.
- Add 1-2 tablespoons more bacon fat and add potatoes to skillet. Allow them to brown before adding asparagus and red bell pepper to the pan. Add 2 tablespoons water and place the lid on the pan. Cook for 10-15 minutes or until all the veggies are fork tender.
- Add back in the bacon and enjoy! Top each serving with salsa, avocado, and cilantro! If you aren't dairy-free sour cream or cheddar would be delicious!