This potato hash cooks up quick for a delicious breakfast. Bacon gives it a salty kick and the addition of kimchi rounds the flavors out perfectly. Serve with an egg or two on top for an easy but filling meal to start the day.

A skillet with a mixture of diced potatoes, onions, peppers, and ham, garnished with chopped green onions. A metal spatula is placed inside the skillet.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This potato hash is the perfect breakfast for those mornings I want a bigger meal to get me through until lunch.

It’s easily kept plant-based if that’s your thing by omitting the bacon, but if you eat meat, I highly suggest using it. The salty kick it brings to the potatoes (they’re cooked in the bacon grease) and way it helps them crisp up is breakfast perfection.

If you’re not on the kimchi train (or have been living under a rock in regards to all the probiotic benefits fermented foods contain), get on it! Its tangy addition to this breakfast hash is such an unexpected but delicious surprise and exactly what the salty bacon and savory potatoes need to offset their richness. If you want to try fermenting vegetables on your own and dabble with homemade kimchi, you’ll be surprised how easy it is do to.

I used a prepared radish kimchi in the potato hash because I think radishes stand up to the potatoes a bit better than traditional cabbage kimchi but either will work.

A cast-iron skillet filled with cooked diced potatoes, onions, and pieces of ham, garnished with chopped green onions, is displayed with a silver spoon on the side.

Why You Should Make This Potato Hash For Breakfast

  • Bold Flavor: Tangy kimchi and salty bacon create a burst of flavor that makes breakfast absolutely delicious an unlike any other savory options out there.
  • Perfect for Brunch: Quick to make yet satisfying and ideal for lazy weekends.
  • Veggie-Packed: Packed with diced potatoes and onions, this dish offers a hearty serving of veggies to start the day.
  • Hearty Breakfast: With its combination of potatoes and bacon, you’ll easily be satisfied until lunchtime.
  • Versatile: Serve as a standalone meal or as a tasty side dish. You can top the hash with a fried or poached egg for more protein. A runny yolk adds delicious richness to the dish.

Potato Hash Ingredients

  • Tri-color Fingerling Potatoes: These potatoes provide fun color to the dish. They’re diced and cooked until tender and crispy. Any small potato will work, however.
  • Bacon: Adds a salty kick and brings big flavor to the potatoes as they cook in the rendered bacon grease.
  • Yellow Onion: Adds savory depth to the hash, cooking alongside the potatoes for added flavor.
  • Garlic: Infuses the dish with a subtle, aromatic flavor as it’s smashed and cooked with the potatoes and onions.
  • Kimchi: Offers a tangy and spicy kick and the benefits of natural probiotics.
  • Kosher salt and pepper to taste

Tips to Making the Perfect Potato Hash

Stir Occasionally: While cooking the potatoes and onions in the skillet, remember to stir occasionally to ensure even browning and prevent sticking.

Keep it at Medium Heat: Maintain a medium heat throughout cooking to allow the potatoes to cook evenly without burning.

No Need to Peel: Save time and retain nutrients by leaving the potato skins on. They add texture and flavor to the hash. I like to buy organic potatoes when doing this.

Skip the Boil: Avoid boiling the potatoes before cooking to prevent them from becoming mushy. Instead, dice them and cook them directly in the skillet.

Opt for Cast Iron: Use a cast iron skillet for best results. Its even heat distribution ensures that the hash cooks evenly, and those coveted crispy bits form on the bottom of the pan.

A close-up of a skillet filled with a cooked potato hash dish featuring diced vegetables, meat, and garnished with chopped green herbs. A metal spatula rests in the skillet.

Recipe Variations

  • Substitute chopped parsley for chives. Plenty of other herbs like rosemary, oregano, thyme and sage pair well with potatoes too.
  • Add grated cheese such as cheddar or parmesan during the last few minutes of cooking for extra flavor and a rich, gooey texture.
  • Replace bacon grease with butter, especially if omitting bacon.
  • Use olive oil instead of bacon grease for a lighter version of the dish.
  • Add diced red bell pepper for a pop of color and sweetness, cooked alongside the onions and potatoes.
  • Sprinkle smoked paprika over the hash for a subtle smoky flavor and beautiful color. Or add a pinch of cayenne pepper for a spicy kick.
  • Include sliced mushrooms for an earthy flavor and meaty texture, sautéed with the onions and potatoes. These make a great replacement for bacon.
  • Swap tri-color fingerling potatoes for diced red potatoes or any other variety of baby potatoes.
  • Cook and crumble sausage alongside the potatoes and onions for a higher protein option than bacon.
  • Substitute yellow onion with red onion for a milder, slightly sweeter flavor profile.
  • Mix in cooked beans such as black beans or pinto beans for added protein and fiber.
  • Stir in chopped spinach or kale towards the end of cooking for a nutritious boost of greens.

How to Store Leftovers

To store leftovers, transfer the cooled potato hash to an airtight container with a fitted lid. Place the container in the fridge where it can be kept for up to 3-4 days. When ready to enjoy, simply reheat in the microwave or in a greased skillet until warmed through.

A potato hash skillet filled with diced vegetables and meat, cooked and mixed together, with a serving spoon placed in the center.

More Hash Recipes To Try

Our sweet potato hash is another great option for a similar meal. It features harissa paste for a spicier kick than this potato hash recipe and includes peppers, spinach and black beans for more of a Mexican vibe.

Jalapeño cilantro hash stuffed portobellos are a mouthful but make a great brunch or breakfast for dinner option. The poached egg on top makes it feel reminiscent of an eggs Benedict.

If you happen to have leftover brisket on hand, brisket hash is one of my favorite ways to use up the leftovers. It’s meaty and incredibly satisfying. Like all hash recipes, it makes just as good a dinner as it does a breakfast.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 6 votes

Potato Hash

Servings: 2 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
A skillet with a mixture of diced potatoes, onions, peppers, and ham, garnished with chopped green onions. A metal spatula is placed inside the skillet.
This potato hash cooks up quick for a delicious breakfast. Optional bacon gives it a salty kick. Serve with an egg or two on top!


  • 2 cups diced tri-color fingerling potatoes
  • 2 slices bacon, chopped
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, smashed
  • salt and pepper to taste
  • 1/3 cup prepared kimchi
  • chopped chives for garnish


  • Place a small skillet over medium-high heat.
  • Once hot, add bacon, cook until crisp and remove to a paper towel lined plate with a slotted spoon leaving grease in the pan. If not using bacon, add 1-2 tablespoons oil to the skillet.
  • Add onions and potatoes to the skillet, reduce heat to medium and cover. Cook for about 10 minutes, remove cover, season with salt and pepper, add the garlic and toss to combine. Cook for another 5 minutes until potatoes start to brown and crisp up.
  • Add the kimchi to the skillet, cook another minute until warmed through. Turn off heat, season to taste and garnish with chives.


Serve as a side dish or top with a fried/poached egg as a standalone meal.


Serving: 1SERVINGCalories: 217kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 11mgSodium: 472mgFiber: 4gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American, Asian
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This turned out great! I had some red bell pepper, so I diced that and added it. Did add two fried eggs on top!