Caliente Bacon Potato Hash

This caliente breakfast potato hash is the perfect skillet filled with crispy bacon and potatoes for brunch or meal prepped breakfast with a kick!

Course Breakfast, Brunch

Cuisine American, Mexican

Keyword bacon, baked potato, brunch, jalapeno, paleo

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 319kcal

Author Kelli Shallal MPH RD

Ingredients

10 slices bacon
½ onion chopped
½ jalapeno, deveined and deseeded chopped
2 russet potatoes cut into 1-inch cubes
2 cups asparagus 1-inch pieces
1 red bell pepper diced
1 avocado
1 cup salsa

Instructions

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!

Notes

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!

Nutrition