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There's something truly special about breakfast, isn’t there? The smell of sizzling bacon, the warmth of crispy potatoes, and the sight of a perfectly cooked egg can turn any morning into a celebration. I still remember the weekends at my grandmother's house, where breakfast was never just a meal; it was an event. She’d whip up her famous breakfast hash, and as the aroma enveloped the kitchen, we all gathered around the table, ready to share stories and laughter. Those moments were filled with love and flavor, and they instilled in me a deep appreciation for the comfort of a hearty breakfast.

Bacon Ranch Potato Breakfast Hash

Start your mornings right with a Sizzling Bacon Ranch Potato Breakfast Hash that brings comfort and nostalgia to the breakfast table. This delicious dish is all about crispy bacon, golden potatoes, and zesty ranch dressing, creating a flavor explosion that will awaken your taste buds. Perfectly cooked eggs and fresh toppings like chives and cheddar cheese make it a feast for the senses. Gather your loved ones, share stories, and enjoy the warmth of a hearty breakfast together!

Ingredients
  

4 medium Yukon Gold potatoes, diced

6 slices of thick-cut bacon, chopped

1 medium onion, finely chopped

1 red bell pepper, diced

2 cloves of garlic, minced

1 teaspoon dried dill

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup ranch dressing

4 large eggs

Fresh chives, chopped (for garnish)

Shredded cheddar cheese (optional)

Instructions
 

Prepare the Potatoes: Start by placing the diced Yukon Gold potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Cook for about 5-7 minutes, or until just tender but not fully cooked. Drain and set aside.

    Cook the Bacon: In a large skillet over medium heat, add the chopped thick-cut bacon. Cook until crispy, stirring occasionally. This should take about 5-6 minutes. Once done, use a slotted spoon to remove the bacon and let it drain on a paper towel, leaving the bacon grease in the pan.

      Sauté the Veggies: In the same skillet with the bacon grease, add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften. Then, add the minced garlic and cook for an additional minute until fragrant.

        Combine and Season: Add the drained potatoes to the skillet along with the dried dill, onion powder, garlic powder, salt, and pepper. Gently stir to combine. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

          Add Back the Bacon: Return the crispy bacon to the skillet and give everything a good stir. Drizzle the ranch dressing over the hash and mix well to coat.

            Cook the Eggs: In a separate non-stick skillet, cook the eggs to your liking (sunny side up, over-easy, or scrambled).

              Serve: Plate generous portions of the bacon ranch potato hash, and top each serving with a cooked egg. If desired, sprinkle with shredded cheddar cheese and garnish with fresh chopped chives for an added touch of flavor.

                Enjoy: Serve hot and savor the delightful combination of crispy potatoes, savory bacon, and zesty ranch flavor!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4