Bacon, Potato and Vegetable Hash

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Bacon, Potato and Vegetable Hash recipe by Barefeet In The Kitchen

Salty bacon pieces, tender vegetables and roasted potatoes turned out to be an excellent last minute dinner idea. I hadn’t planned tonight’s meal, due to being out of town over the weekend.

I was in the mood for bacon, so I decided to start some in the oven and then go from there. It turned out really well. My whole family really liked it. What’s not to like? It’s bacon, bacon and more bacon!

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Bacon, Potato and Vegetable Hash

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Ingredients 

  • 1 lb bacon
  • 5 medium red potatoes
  • ½ onion cut into bite sized pieces  
  • ½ red bell pepper cut into bite sized pieces  
  • ½ green bell pepper cut into bite sized pieces  
  • 1 Italian zucchini cut into bite sized pieces  
  • 2 pattypan squash cut into bite sized pieces  
  • 1 crookneck squash cut into bite sized pieces  
  • 2-3 cloves garlic crushed
  • 2-3 tbsp olive oil
  • Salt and pepper
  • 1 tablespoon bacon grease
  • Optional: Eggs fried as desired

Instructions

  • Cut the bacon in half and spread the strips out across a large foil wrapped baking sheet. It is fine if the pieces are touching. Place the bacon on the top middle rack of a cold oven. Turn the oven on to 400 degrees and then ignore it for approximately 20 minutes. I recommend setting a timer for 18-20 minutes, just to make sure you don’t get distracted and forget it is in there.  Whenever the bacon is done, remove it from the oven and place on a plate with paper towels. (Save the grease for use another time, if that is your style.)
  • While the bacon is cooking, cut the potatoes into large bite size pieces. Spread the potatoes across another foil lined baking sheet and drizzle with olive oil. Top with kosher salt and freshly crushed pepper.  Place potatoes in oven on the lower middle rack. (I suggest doing that to avoid getting bacon grease on the bottom of the potato pan, but feel free to live dangerously and place them however you desire. Me, I’m all in favor of fewer messy dishes to clean.)
  • While the potatoes and bacon are still in the oven, melt the bacon grease in a skillet. Once your oil is hot, add onion and peppers. Cook that without stirring for a few minutes, allowing it to brown slightly.  Add the squash and the garlic and stir infrequently, allowing the squash to brown slightly. Do not overcook any of the vegetables. You want them to be warm, but with just a bit of a crunch remaining.
  • Remove the potatoes from the oven when they are done. Test them with a fork to determine doneness. Cut the bacon into 1-2” pieces and add the bacon and the potatoes to the skillet with the vegetables. Top with a fried egg, over easy, if desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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