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Bacon Leek Breakfast Hash

A plate of Bacon Leek Breakfast Hash topped with two sunny-side-up eggs seasoned with pepper.
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A simple, savory breakfast hash featuring crispy bacon and tender leeks, often served with eggs.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 2 medium leeks, white and light green parts only, cleaned and sliced
  • 2 cups cooked, cubed potatoes (such as Yukon Gold or russet)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs (optional)

Instructions

  1. Place the chopped bacon in a large skillet over medium heat. Cook until the bacon is crisp. Remove the bacon pieces with a slotted spoon and set them aside, leaving about 2 tablespoons of bacon grease in the skillet.
  2. Add the sliced leeks to the skillet with the bacon grease. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the leeks soften.
  3. Add the cubed potatoes to the skillet. Increase the heat to medium-high. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are heated through and slightly browned or crispy on the edges.
  4. Stir the cooked bacon back into the hash. Season with salt and pepper.
  5. If using eggs, push small wells into the hash mixture. Crack one egg into each well. Cover the skillet and cook for 3 to 5 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  6. Serve the hash immediately.

Notes

  • To clean leeks thoroughly, slice them first, then soak them in a bowl of cold water to remove trapped grit, lifting them out gently before draining.
  • You can use pre-cooked or leftover roasted potatoes for faster preparation.
  • For a make-ahead option, prepare the hash base (bacon, leeks, potatoes) and store it in the refrigerator for up to two days. Reheat before adding fresh eggs.

Nutrition

Find it online: https://spoonfulsnap.com/bacon-leek-breakfast-hash/