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Grillville Bacon Potato Breakfast Hash

This Little Goat went to Grillville
  • This Little Goat went to Grillville


4 servings


25 minutes

active time

20 minutes



1 lb. baby red skin potatoes

8 oz. bacon, cut into 1-inch chunks

½ red onion, diced 

1 red bell pepper, diced 

Kosher salt and freshly-ground black pepper 

4 tsp This Little Goat went to Grillville

6-8 eggs 



Preheat the oven to broil.

Add the potatoes to a pot of salted water and bring to a boil. Boil until just fork tender, about 5 minutes. Drain, pan to dry, and cut into 1-inch chunks. Set aside.

Add the bacon to a large, oven-safe skillet and heat over medium heat. Let cook, flipping occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. If desired, drain off some of the excess bacon fat, leaving at least 1 tablespoon in the skillet. 

Add in the onion, pepper and a pinch of salt. Sauté until just tender, about 5 minutes. Stir in the potatoes, Grillville spice and another pinch of salt. Continue cooking over medium/medium-high heat, stirring occasionally, until the potatoes are beginning to brown and crisp up, about 5 minutes more.

Remove from the heat and, using the back of a wooden spoon, make about 6-8 indents into the hash. Crack an egg into each of the holes. Season with a pinch each of salt and pepper. Transfer to the oven and broil (watching carefully!) until the whites are set but the yolks are still runny, about 3 minutes. Serve immediately!

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