Skillet Potato Hash with Mushrooms and Bacon

Delicious and hearty skillet potato hash with mushrooms and bacon is the perfect savory staple on any breakfast plate!

I made this easy skillet potato hash with mushrooms and bacon recipe because I had a major craving for potatoes and eggs recently. I cooked every ingredient separately, and even though it takes a little more time, I think it makes the hash extra delicious because nothing gets overcooked. I served this delicious skillet potato hash with a couple simply steamed eggs but these potatoes also pair well with scrambled eggs, omelets, benedicts, coddled eggs, or soft boiled eggs. This delicious hash isn’t just for breakfast, it also pairs very well with steaks, roasted chicken, and pork chops.

Skillet Potato Hash with Mushrooms and Bacon

Ingredients:

• 3 pieces of bacon
• 1/2 yellow onion, chopped
• Sea salt and freshly cracked black pepper, to taste
• 8-10 button mushrooms, quartered
• 1 tbsp butter
• 1 tbsp olive oil
• 2 russet potatoes, scrubbed, and diced into 1-inch cubes (I left unpeeled but you can peel if you prefer)
• Garlic powder, to taste
• Paprika, to taste
• Cayenne pepper, to taste, if desired
• 1 clove of garlic, minced
• 2 green onions, sliced

How to Make Skillet Potato Hash with Mushrooms and Bacon

Heat a large cast iron skillet (or large nonstick skillet) over medium-high heat. Add the bacon and cook, flipping occasionally, until both sides are cooked through and crisp, about 5-7 minutes. Set the bacon on paper towels to drain grease then chop into bits; set aside until needed.

Remove & reserve all but 1 tablespoon of the bacon grease from the large cast iron skillet. Add the onion and cook over medium-high heat, stirring occasionally until tender, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the onions from the skillet to a bowl; set aside.

Add another tablespoon of the reserved bacon grease to the same large skillet, then add the mushrooms. Cook, stirring occasionally until golden brown, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the mushrooms from the skillet and add to the bowl with the onions; set aside until needed.

By now you are probably out of bacon grease so add the butter and olive oil to the cast iron skillet over medium-high heat. Add the diced potatoes then season well with sea salt, freshly cracked pepper, garlic powder, paprika, and cayenne pepper, to taste. Toss to coat evenly in the skillet and cook, stirring occasionally, for 18-20 minutes, or until the potatoes are golden brown with crisp edges and fork tender.

Add the mushrooms and onions back to the cast iron skillet and cook, tossing to evenly incorporate them into the potatoes and get warmed through, about 2-3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute. Taste the mixture and re-season if needed.

Remove the cast iron skillet from the heat and top with green onions and bacon bits. Serve immediately and enjoy.

Skillet Potato Hash with Mushrooms and Bacon

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Breakfast, Sides

Cuisine: American

Servings: 2 - 3

Author: Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Nonstick Skillet

Ingredients

• 3 pieces of bacon
• ½ yellow onion chopped
• Sea salt and freshly cracked black pepper to taste
• 8-10 button mushrooms quartered
• 1 tbsp butter
• 1 tbsp olive oil
• 2 russet potatoes scrubbed, and diced into 1-inch cubes (I left unpeeled but you can peel if you prefer)
• Garlic powder to taste
• Paprika to taste
• Cayenne pepper to taste, if desired
• 1 clove of garlic minced
• 2 green onions sliced

Instructions

• Heat a large cast iron skillet (or large nonstick skillet) over medium-high heat. Add the bacon and cook, flipping occasionally, until both sides are cooked through and crisp, about 5-7 minutes. Set the bacon on paper towels to drain grease then chop into bits; set aside until needed.
• Remove & reserve all but 1 tablespoon of the bacon grease from the large cast iron skillet. Add the onion and cook over medium-high heat, stirring occasionally until tender, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the onions from the skillet to a bowl; set aside.
• Add another tablespoon of the reserved bacon grease to the same large skillet, then add the mushrooms. Cook, stirring occasionally until golden brown, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the mushrooms from the skillet and add to the bowl with the onions; set aside until needed.
• By now you are probably out of bacon grease so add the butter and olive oil to the cast iron skillet over medium-high heat. Add the diced potatoes then season well with sea salt, freshly cracked pepper, garlic powder, paprika, and cayenne pepper, to taste. Toss to coat evenly in the skillet and cook, stirring occasionally, for 18-20 minutes, or until the potatoes are golden brown with crisp edges and fork tender.
• Add the mushrooms and onions back to the cast iron skillet and cook, tossing to evenly incorporate them into the potatoes and get warmed through, about 2-3 minutes.
• Add the minced garlic and cook, stirring constantly, for 1 minute. Taste the mixture and re-season if needed.
• Remove the cast iron skillet from the heat and top with green onions and bacon bits. Serve immediately and enjoy.

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