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?
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.
Table of Contents
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.
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.
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.
More breakfast recipes
- Need to feed a group? Try my Breakfast Charcuterie Board
- Craving a fun twist to hash? Try my Chorizo Plantain Breakfast Hash
- Do you love stuffed mushrooms? Try my Breakfast Stuffed Mushrooms
- Want a fancy but easy breakfast or brunch recipe? Try my Croque Madame
Basil Bacon Hash
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.