Bacon and Egg Hash

*Tip: spray a small amount of cooking spray on the shredding blade before shredding to keep the cheese from sticking too much.

  • Prep Time:
    5 min
  • Cook Time:
    55 min
  • Ready In:
    1 hr 
  • Serves:


  1. 4 medium russet potatoes, peeled and diced with dicing blade
  2. 1 small onion, diced with dicing blade
  3. 8 oz cheddar cheese, shredded with shredding blade*
  4. 1 leek, sliced
  5. Salt and pepper for seasoning
  6. Cooking spray
  7. 8 oz sliced mushrooms
  8. 8 slices uncooked bacon, chopped
  9. 4 eggs


  1. Preheat oven to 400°F.
  2. In a large bowl, toss the potato slices with onion, leek and season with salt and pepper.
  3. Pour the mixture into a 12” cast iron skillet. Spray the top of the potato mixture with cooking spray.
  4. Bake for 15 minutes. Remove from the oven, stir the potatoes and add the mushrooms. Season with salt and pepper and continue baking for an additional 15 minutes.
  5. Remove from the oven, stir the mixture again and top with the chopped bacon. Bake for 10-15 minutes, or until the bacon is crispy.
  6. Remove from the oven and make 4 wells in the potato mixture. Crack an egg into each well and sprinkle shredded cheese around the eggs. Season again with salt and pepper and return to the oven.
  7. Bake for 6-8 minutes, or until the eggs whites are set.
  8. Serve hot.