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!
Servings 6 servings
- 10 slices bacon
- 1 /2 onion chopped
- 1/2 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
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!
Calories: 319kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 629mg | Potassium: 804mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 41.5mg | Calcium: 51mg | Iron: 3.9mg