AmericanMedium · Hot
Cheesy Potato and Bacon Hash
Crispy-edged potatoes and smoky bacon bound together with melted cheddar. No queues, no hollandaise, no performance. Just a proper savory plate before noon.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prep
1
Cut bacon into rough 2cm pieces.
Cook
3
Place a large frying pan over medium-high heat. Add bacon pieces and render until crispy, about 5-6 minutes. Remove bacon with a slotted spatula, leaving the fat in the pan.
5
6
Add diced potato. Season with salt and black pepper. Toss to coat in the fat.
7
Spread the hash into an even layer. Cook without stirring for 4-5 minutes until the underside is golden. Toss and spread again. Repeat until potatoes are tender and crisp on multiple sides, about 15-18 minutes total.
8
Return crispy bacon pieces to the pan. Toss to combine.
C
Nutri-Score
Fair balance
A–E · lower is better · score 7
Calories
635
per serving
High in saturated fat · 17gHigh in protein · 32gLow sugar · 4g
Protein
32g
Carbs
37g
Fat
40g
Sat. fat
17g
Fiber
6g
Sugar
4g
Sodium
1307mg
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.7
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
41Pt
Runoff
0.1g P
Cheddar cheese drives 53% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
1
Sour
2
Bitter
2
Spicy
Textures
CrispyTenderChewyCreamy
Aromas
SmokyHerbalSavoryGarlicky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Cook bacon to minimum 145°F internal temperature. Ensure potatoes are tender throughout before serving. Use a meat thermometer to verify bacon is fully cooked.
Cross Contamination
Use separate utensils for handling raw bacon and cooked ingredients. Do not reuse the slotted spatula for other foods without thorough washing. Keep bacon fat in pan separate from other ingredients to prevent cross-contact.
Storage
Refrigerate leftovers in airtight containers within 2 hours of cooking. Store below 40°F.
Shelf Life
Consume refrigerated leftovers within 3-4 days. Do not leave at room temperature for more than 2 hours (1 hour if ambient temperature exceeds 90°F).
Handling
Use oven mitts when covering pan with lid for cheese melting step. Steam and splattering fat pose burn risk when adding parsley to hot pan. Allow dish to cool slightly before serving.
High Risk Population
Ensure bacon is fully cooked for young children, elderly, and immunocompromised individuals. Cheese and dairy content may not be suitable for those with severe milk allergies or lactose intolerance.
Pro Tips
Technique
Resist the urge to stir. Let the potatoes develop a proper crust before turning—this is where flavor lives, not in the third flip when everything is mush.
Substitution
Gruyère or smoked gouda work beautifully if cheddar isn't your thing—both have the character and melting properties to hold their own against the bacon fat.
From the chef
This hash doesn't audition for anything. The potatoes go in to get golden and stay there, the bacon crisps up properly without apology, and the cheese melts into all those edges because that's what cheese does when you give it the chance. I've watched people spend forty-five minutes waiting for a plate that looks like it was designed by committee—this is breakfast that respects your morning.
TagsPotatoBaconCheddarOne PanComfort FoodCrispySavoryBrunch
AllergensMilk
Source: generated · June 10, 2026