Candied Jalapeño Breakfast Hash

Crispy potatoes. Smoky bacon. Perfect eggs. Sweet heat. Breakfast just got interesting.

This hearty breakfast hash brings together golden crispy potatoes, smoky bacon, peppers, onions, melted cheddar and perfectly cooked eggs, finished with Sweet n’ Spicy Candied Jalapeños.

Want to wake things up a little more? Use Blazin’ Sweet Candied Jalapeños for an added kick.

Because apparently Candied Jalapeños at 8 a.m. needed justification.

Ingredients

1½ lbs Yukon Gold or red potatoes, cut into small cubes
6 slices bacon, chopped
1 small onion, diced
1 red bell pepper, diced
1 cup shredded sharp cheddar cheese
⅓ cup Sweet n’ Spicy Candied Jalapeños, roughly chopped
1–2 tsp syrup from the Candied Jalapeño jar
4 large eggs
1 tbsp olive oil, if needed
½ tsp smoked paprika
½ tsp garlic powder
Salt and freshly ground black pepper
2 green onions, sliced
Fresh parsley or cilantro, chopped — optional

Directions

1. Get those potatoes started.
Place the diced potatoes in a pot of salted water and bring to a boil. Cook for about 5–7 minutes until they're just starting to become tender but aren't fully cooked.

Drain well and let them steam dry for a few minutes. This helps them get nice and crispy in the skillet.

2. Bacon. Enough said.
Add the chopped bacon to a large cast-iron or oven-safe skillet and cook over medium heat until crisp.

Remove the bacon and set it aside, leaving a couple tablespoons of bacon fat in the skillet.

3. Crisp up the potatoes.
Add the potatoes to the hot skillet. If there isn't enough bacon fat, add a little olive oil.

Season with smoked paprika, garlic powder, salt and pepper.

Cook for about 8–10 minutes, turning occasionally, until the potatoes are beautifully golden and crispy.

4. Add the good stuff.
Add the diced onion and red pepper and cook for another 4–5 minutes until softened.

Return the bacon to the skillet and stir in the roughly chopped Sweet n’ Spicy Candied Jalapeños.

Drizzle in 1–2 teaspoons of syrup from the jar and give everything a good toss.

5. Bring on the cheese.
Sprinkle the shredded cheddar over the hash and let it begin to melt.

6. Add the eggs.
Make four little wells in the hash and crack an egg into each one.

Cover the skillet and cook over medium-low heat for approximately 4–6 minutes, or until the egg whites are set but the yolks are still beautifully runny.

If you prefer firmer yolks, just give them another minute or two.

7. Finish it off.
Scatter sliced green onions and a little fresh parsley or cilantro over the top.

Add a few extra Candied Jalapeños here and there before serving.