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a plate with a scoop of breakfast hash next to skillet of the baked egg and potato hash with linen napkins

Breakfast Home Fry Hash

Healthy Elizabeth
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast
Servings 6

Equipment

  • 1 oven-safe skillet

Ingredients
  

  • 4-5 2lbs Yukon gold potatoes
  • 4 tbsp duck fat or avocado oil, ghee
  • 1 red or green bell pepper, finely chopped
  • 1 small sweet onion, finely chopped
  • 1¼ tsp sea salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1½ cups sharp cheddar cheese, shredded
  • 4-6 eggs

Instructions
 

  • Wash and dry the potatoes. Cut the potatoes into 1 inch chunks, leaving the skin on.
  • Melt duck fat in a cast iron skillet over medium-high heat.
  • Next, add the bell pepper, onion, paprika, and garlic powder. Cook about 3 minutes.
  • Add the potatoes, mix well, and spread out evenly. Cook the potatoes without touching them until the bottom layer is crisp and brown, about 5 minutes. Then stir.
    Do this until all the sides are golden brown, about 15 minutes. In the meantime preheat the oven to 375℉.
  • After the potatoes are cooked, remove the pan from the heat and stir in the cheese. Then, make 4-6 wells for the eggs and crack in the eggs. Season with salt and pepper.
  • Bake until the eggs are set but the yolks are jammy about 7-10 minutes. Serve fresh.