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Basil Bacon Hash

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This basil bacon hash is the perfect way to start the day. Full of crispy red potatoes, fresh basil flavor, and topped with a runny egg. Who wouldn’t want to start their day with this delicious hash?

Basil Bacon Hash in a skillet.

Have you been craving an easy to make breakfast or brunch dish that is full of flavor but only needs a few ingredients?

Well, this basil bacon hash is just what you need!

It’s the perfect combination of crispy bacon, pillowy potatoes, fresh herbacious basil, all topped with a fried egg!

I really like this dish for breakfast but honestly you could easily serve it for brunch, lunch, or even dinner.

Plus, it’s a great out of the box use for all that fresh basil that will soon be overtaking your garden.

I kept the seasoning light by just using kosher salt and black pepper but you can easily add whatever spices you enjoy. Granulated garlic, onion powder, or even a dash of smoked paprika are great options.

Basil Bacon Hash ingredients on a table.

Ingredients for basil bacon hash

  • Thick sliced bacon – I like to use thick sliced bacon because it gives you big time meaty flavor and texture. If you can’t find thick sliced bacon I would use 6-8 slices of regular bacon.
  • Baby red potatoes – I happen to just really love baby red potatoes but you could really use whatever baby potato you have on hand. If you use super tiny baby potatoes you can leave them whole. If you use larger potatoes make sure to halve or quarter.
  • Kosher salt – You don’t need a ton since the bacon and bacon fat will bring some salty flavor into the dish but you’ll want a little to help ramp up the flavor.
  • Black pepper – As much or as little as you like.
  • Fresh basil – I love how the fresh basil gives a big burst of fresh summertime flavor. Dried basil can be used here but try to use fresh if you can find it.
  • Fried egg – The fried egg on top is optional but I really think it helps tie this hash together to become a complete breakfast or brunch.
Basil Bacon Hash topped with a fried egg that has a runny yolk.

The best potatoes to use

I really like to use baby red potatoes as they cook up quickly and hold their shape well.

You can use other waxy potatoes if you don’t have red on hand. You often see baby potatoes in the following colors – yellow or gold, white, purple, and red.

If you’ve never seen a purple potato you can see one in this Tri-Color Potato Hash with Kale and Pancetta recipe post.

Making this vegetarian friendly

If you’re not a fan of bacon you can easily leave it out!

I would start with sauteeing some yellow onions (this will help bulk up the hash) in olive oil, adding in the potatoes as written, and either not top the hash with an egg or use an egg substitute (something like Simply Egg would work well here) to add more protein.

Using a different protein

If you want to use turkey bacon, ham, or Canadian bacon that can easily be substituted.

You will have to use olive oil or butter as your fat source since you won’t have the bacon grease as called fr in the recipe.

Basil Bacon Hash topped with a fried egg.

Storage and leftovers

In my opinion, leftover hash is one the easiest leftovers to reheat.

Pesonally, I think it tastes great reheated in the microwave but you can always pop it in a skillet set over low heat to reheat more gently.

For storage it’s best to let the hash cool, add to an airtight container and store in the refridgetor for up to 3 days.

Basil Bacon Hash topped with a runny egg.

More breakfast recipes

Basil Bacon Hash

Basil Bacon Hash

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This basil bacon hash is the perfect way to start the day. Full of crispy red potatoes, fresh basil flavor, and topped with a runny egg.

Ingredients

  • 4 slices thick cut bacon, diced
  • 3/4 pound baby red potatoes, halved
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons finely chopped basil
  • 2 large eggs, fried

Instructions

Add diced bacon to your skillet and set over medium heat.

Cook until crispy and browned.

Remove bacon from your skillet and set it onto a paper towel-lined plate. The paper towel helps soak up any remaining bacon fat. 

Keep 2 tablespoons of the bacon grease in the skillet and add in the potatoes.

Season potatoes with the desired amount of kosher salt and pepper and stir to combine.

Lower the heat to medium-low and cook the potatoes, stirring often, until they are fork-tender and browned about 20 minutes. The total cooking time of the potatoes will depend on how large they are. Remember to not cook your potatoes on too high of a heat or the outside will burn while the inside will still be raw. Patience is key. 

Once your potatoes are ready add in the basil and bacon. Stir to combine. 

To serve divide between 2 plates and top each plate with a fried egg. 

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 210mgSodium: 653mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 19g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Rose | The Clean Dish

Sunday 12th of June 2016

Basil is a tough one. My mom grows whole basil hedges and I can't get them to stay alive for very long! I found a good spot in the garden - it's finally growing nicely but now the snails are after it. You just can't win! This basil hash looks extra tasty! I so want me a plate of it!!

Erin @ Texanerin Baking

Saturday 11th of June 2016

Haha. Same here! I manage to kill everything but mint I can keep for a few weeks. :) And this looks delicious! Off to check out the recipe. :)

Angie | Big Bear's Wife

Saturday 11th of June 2016

I'm awful at growing herbs too.....ok....I'm awful at growing everything haha.

Ps. this has is totally happen for brunch this weekend!

Heather | All Roads Lead to the Kitchen

Saturday 11th of June 2016

Hooray for other people growing beautiful herbs and produce! :) And hooray to you for making this, it sounds amazing. I can just imagine how the basil brightens up this comfort dish!

Kim Beaulieu

Saturday 11th of June 2016

I want to eat a mountain of this hash. It looks so inviting, and the photos are gorgeous. I'm a potato loving girl, so we eat them constantly.

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