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Crispy Maple Bacon Breakfast Hash with Soft-Poached Eggs

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A quick and easy breakfast hash combining crispy maple-glazed bacon and potatoes with soft-poached eggs for a sweet-savory, comforting meal.

Ingredients

Scale
  • 8 ounces thick-cut bacon, cut into 1-inch pieces
  • 4 medium russet or Yukon gold potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons pure maple syrup
  • 1 small onion, diced (yellow or white)
  • 1 diced bell pepper (red or green)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • 4 large eggs
  • Fresh parsley or chives, chopped (optional garnish)

Instructions

  1. Peel and dice potatoes into ½-inch cubes. Rinse in cold water to remove excess starch, then pat dry. Toss potatoes with olive oil, ½ teaspoon salt, and a pinch of black pepper.
  2. Heat a large skillet over medium heat. Add bacon pieces and cook until crispy and golden, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
  3. In the same skillet, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add the seasoned potatoes to the skillet. Spread in an even layer and cook undisturbed for 5 minutes to develop a crisp crust. Stir occasionally and cook until golden and tender, about 12-15 minutes total. Add olive oil or butter if needed to prevent sticking.
  5. Return the crispy bacon to the skillet. Drizzle maple syrup evenly over the hash and stir gently to coat. Cook for another 2-3 minutes to let flavors meld and syrup caramelize slightly.
  6. Fill a medium saucepan with 3-4 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar (optional). Crack eggs into small bowls. Create a gentle whirlpool in the water and slide eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  7. Divide the hash onto warm plates. Top each serving with a soft-poached egg. Garnish with chopped parsley or chives if desired. Season eggs with salt and pepper to taste. Serve immediately.

Notes

Use fresh eggs for poaching to hold shape better. If potatoes brown too fast before cooking through, lower heat and cover skillet loosely to steam. Leftover bacon fat adds flavor to potatoes and veggies. For a dairy-free option, use olive oil instead of butter. Poached eggs can be substituted with fried or scrambled eggs.

Nutrition

Keywords: maple bacon breakfast hash, poached eggs, crispy bacon, breakfast hash, easy breakfast, maple syrup bacon, brunch recipe

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