This easy breakfast skillet is made with pantry staples and it’s ready in 40 minutes!
Lazy Pantry Breakfast
I feel like I’m always the least prepared when it comes to breakfast. I’m great with meal prepping lunch, dinner, and snacks but with breakfast, I’m 50/50, mainly because I love sleeping in so sometimes I miss breakfast completely.
But if I manage to wake up early and don’t have anything prepped, this potato hash is my go to since it’s mainly comprised of budget friendly pantry staples. Potatoes last forever in dark cool storage, same with mushrooms, eggs are always in the fridge, and I always buy a packs of bacon whenever it’s on sale.
What You’ll Need To Make This Pantry Breakfast
- potatoes: use what you have, yukon, russet, red, etc
- olive oil
- bacon
- mushrooms
- eggs: room temperature
- shredded mozzarella cheese or cheddar
- salt and pepper
How To Make This Breakfast
- Dice potatoes into small even cubes: uneven cuts may change cook time.
- Heat the oil in a cast iron skillet (or non-stick pan) over medium heat.
- Put in the potatoes to cook while stirring occasionally, until golden and crispy for about 20 minutes.
- Add the bacon pieces to the skillet and fry while stirring occasionally until crisp.
- Add in the mushrooms half way through cooking through the bacon.
- Mix throughly.
- With a wooden spoon, make 3 pockets in the hash, crack an egg into each pocket.
- Sprinkle on the cheese, as much as you’d like.
- Cook until the eggs are just a bit undercooked as the heat from the cast iron will continue to cook your eggs when you take it off the stovetop.
Note: You can add an additional egg to make this into 4 servings if you have a large enough cast iron!
Ingredient Substitute Ideas
- instead of potatoes, try: sweet potato, yam
- instead of mushrooms, try: onions, sliced peppers
- instead of bacon, try: pancetta, ham
- more vegetable ideas you could add: cauliflower, broccoli, baby spinach, cherry tomatoes
Double Cheese, Bacon, Mushroom, and Egg Hash
Ingredients
- 4-5 medium sized potatoes, peeled and diced
- 2 tbsp olive oil
- 4 slices bacon, diced
- 1.5 cups mushrooms
- 3 large eggs
- 1/2 cup shredded mozzarella cheese or cheddar, or more
- salt and pepper to taste
Instructions
- Dice potatoes into small even cubes (uneven cuts may change cook time).
- Heat the oil in a cast iron skillet (or pan) over medium heat.
- Put in the potatoes to cook while stirring occasionally, until golden and crispy (about 20 minutes).
- Add the bacon pieces to the skillet and fry while stirring occasionally until crisp.
- Add in the mushrooms half way through cooking through the bacon.
- Mix throughly.
- With a wooden spoon, make 3 pockets in the hash, crack an egg into each pocket.
- Sprinkle on the cheese (as much as you'd like)
- Cook until the eggs are just a bit undercooked as the heat from the cast iron will continue to cook your eggs when you take it off the stovetop.
Nutrition Per Serving
Other Breakfast Recipes You May Like
- Freezer Friendly Breakfast Egg Sandwiches
- Make Ahead Breakfast Taco Egg Bowl
- Chocolate Chia Steel Cut Overnight Oats
- 4 Make Ahead Overnight Oats
- Instant Pot Poached Eggs
- Instant Pot Pizza Egg Bites
- Freezer Friendly Spinach and Cheese Hand Pie
- How To Make The Perfect Chia Pudding
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
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Deborah @ Confessions of a mother runner says
If I left the bacon out of this then I would be all over it. Looking forward to a yummy egg breakfast tomorrow morning
Emily @Sinful Nutrition says
This sounds perfect for Sunday brunch!
Nicole @ Fitful Focus says
Can I just dive right into this? K thanks!
Chrissa - Physical Kitchness says
I could never give up potatoes either!!! This breakfast looks so good and super filling!!
Sarah says
I love a good hash! My husband would be all over this.
Tee says
I’m not even hungry but now I want breakfast! Yum, love this meal… anytime of day!
Kerri McGrail says
Go to breakfast is usually oatmeal, but sometimes I like to switch it up and do savory, but that is rare for me!
abbey sharp says
This looks soo delicious i need this asap!! Yum
Aliah says
Hello Sunday brunch! This looks so yummy. I might use chicken sausage instead of bacon!
Jill Conyers says
My daughter would love this recipe. It’s the bacon. Anything with bacon is a win for her.
Mikki says
wow. This looks so good. It’s making me hungry just looking at this.
Ange // Cowgirl Runs says
This breakfast is right up my alley! I love potatoes.
I could also just order McDonald’s hashbrowns without the actual breakfast stuff. NOMS.