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Skillet Bacon & Potato Hash

September 17, 2009

This is a great quick and easy meal for a busy weeknight dinner. Usually hash is served for breakfast with eggs and toast, but using leftover potatoes from the night before is a great way to make quick hash browns. The basic hash is equal parts of leftovers combined and cooked together in a short cooking time to produce a satisfying and filling supper. To beef up the potatoes, I diced a red bell pepper, onion and tossed in some prosciutto for extra flavor. By using prosciutto, I cut down on the amount of salt I put into this dish. I love this recipe because you can basically throw any leftover ingredient in the hash and still have a quick dinner.

Using Leftover Ingredients for a Versatile Hash:

  • Hash can be made with any variety of leftover meats, such as beef, sausage, pork, chicken and turkey. You can even use tofu for a vegetarian dish.
  • Leftover potatoes, whether boiled, roasted, or grilled work perfectly well. If cooked potatoes aren’t conveniently at hand, just dice any potatoes, toss with olive oil and salt, and roast in a 450 degree oven for fifteen minutes until brown.
  • Bell peppers round out a great hash, with vibrant colors that make it an attractive meal
  • Besides salt and pepper, seasonings are flexible. You can add hot sauce or Creole seasoning to the dish. Mix and match depending on your taste.

Make it a meal and serve with warm corn tortillas.

Skillet Bacon & Potato Hash

Makes 4 servings


  • 3 medium russet potatoes, (1 pound total), peeled and cut into quarters
  • 2 teaspoons extra-virgin olive oil
  • 1/2 red bell pepper, finely diced
  • 2 slices prosciutto, diced
  • 2 tablespoons diced green onion
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin


  1. Place potatoes in a medium saucepan and cover with cold, lightly salted water. Bring to a boil and boil until potatoes are just tender, 5 to 10 minutes. Drain and cool. Cut into 1/2-inch cubes.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper and sauté until they are limp and translucent, about 5 minutes. Add the potatoes and continue to sauté until golden brown, about 10 to 12 minutes. Season with salt, pepper, chili powder, and cumin. Stir in prosciutto and green onions and serve immediately.



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