Crispy Bacon & Green Chili Breakfast Hash – Easy One-Pan Recipe!

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Head to the fridge to gather ingredients for breakfast hash.

Start with 1 pound of bacon, cut into bite-sized pieces.

Cook the bacon in a 12-inch cast iron skillet until crispy, leaving the fat in the pan.

Dice 3 yellow potatoes and add them to the skillet with the bacon fat.

Cut up 1 diced onion and add it to the skillet with the potatoes.

Roast 3-4 Anaheim chilies on the grill until blistered, about 1 minute.

Place the roasted chilies in a Ziploc bag for 15 minutes to steam and soften the skin.

Peel the skin off the roasted chilies, cut off the tops, and remove the seeds and membranes.

Add the diced Anaheim chilies to the skillet with the potatoes and onions.

Whisk together 5 eggs and pour them over the contents of the skillet once the potatoes are tender.

Add 1 cup of shredded cojack cheese on top of the eggs once they have set.

For biscuits, mix 2 cups of self-rising flour with 1 cup of heavy cream, roll out, and cut with a 2.5-inch cutter.

Bake the biscuits in the oven at 425°F for 20-25 minutes.

Check the breakfast hash, ensuring the potatoes are tender and everything is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens