Nora Ephron's Bacon Hash

Get ready to elevate your breakfast game with *Nora Ephron's Bacon Hash*, a hearty and flavor-packed skillet meal that's perfect for any time of day. This recipe combines crispy bacon, golden pan-fried russet potatoes, and a medley of sautéed onions, green bell peppers, and garlic for an irresistible balance of savory goodness. Seasoned with paprika for a subtle smoky kick and finished with a sprinkle of fresh parsley, this dish is both comforting and vibrant. Ideal for feeding a hungry crowd, it’s quick to prepare and perfect when paired with sunny-side-up eggs for a complete meal. Whether you're gearing up for a leisurely brunch or a cozy dinner, this one-pan hash will be your go-to for satisfying cravings in under an hour.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 slices bacon
• 3 large russet potatoes
• 1 medium yellow onion
• 1 medium green bell pepper
• 2 large garlic cloves
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons parsley
• 4 eggs (optional, for serving)

Directions

Step 1

Peel the potatoes and dice them into small, 1/2-inch cubes. Place the cubes into a bowl of cold water to remove excess starch. Set aside.

Step 2

Roughly chop the bacon into bite-sized pieces. Dice the onion and green bell pepper into small pieces. Mince the garlic cloves. Chop the parsley for garnish and set aside.

Step 3

Heat a large cast-iron skillet over medium heat. Add the chopped bacon and cook until crispy, stirring often, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon fat in the skillet.

Step 4

Drain the potatoes and pat them dry with a clean kitchen towel. Add the butter and vegetable oil to the skillet with the bacon fat, allowing it to heat up until bubbling.

Step 5

Carefully add the potatoes to the skillet in a single layer. Let them cook undisturbed for 5-7 minutes until the bottom is golden and crisp. Flip the potatoes and continue cooking for another 5-7 minutes, stirring occasionally.

Step 6

Add the diced onion, green bell pepper, and minced garlic to the skillet. Season with salt, black pepper, and paprika. Cook for 5-6 minutes, stirring frequently, until the vegetables are softened and fragrant.

Step 7

Stir the cooked bacon back into the skillet, combining it with the potatoes and vegetables. Cook for another 2-3 minutes to heat everything through.

Step 8

If serving with eggs, cook them sunny-side-up, poached, or scrambled in a separate pan to your preference.

Step 9

Remove the hash from the heat and sprinkle with chopped parsley for a fresh finish. Serve immediately with optional eggs on top or on the side.

Nutrition Facts

Serving size	(1507.8g)

Amount per serving	% Daily Value*
Calories	1868.4

Total Fat 79.4g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 12.4g
Cholesterol 869.4mg	0%
Sodium 3828.5mg	0%
Total Carbohydrate 224.8g	0%
Dietary Fiber 21.8g	0%
Total Sugars 20.3g
Protein 73.9g	0%

Vitamin D 174.2IU	0%
Calcium 327.3mg	0%
Iron 16.7mg	0%
Potassium 6206.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 15.5%

Carbs: 47.1%