Idaho Potato Hash

Idaho Potato Hash

A delicious, savory potato hash that you don’t have to feel guilty about!

Thank you American Egg Board and Idaho Potato Commission for providing Andrew Curren of 24 Diner in Austin, Texas original hash recipe.

  • Yield: 4 servings

  • Prep time: 5 min

  • Cook time: 35 minutes

  • Total time: 40 minutes


  • 2 Large Braswell Family Farms eggs

  • 1 1/2 pounds Idaho® potatoes, diced

  • 2 tablespoons olive oil

  • 1/4 cup chopped onions

  • 1 jalapeño, chopped

  • 4 ounces bacon

  • 4 ounces sausage

  • 4 ounces cheddar cheese, grated

  • 1 green onion, diced

  • Salt and pepper to taste


  1. Preheat the oven to 450° F.

  2. Toss the potatoes with olive oil and season with salt and pepper. Spread the potatoes out evenly on a baking sheet and bake for 10-15 minutes until tender. Remove from oven and let cool slightly. Reduce oven temperature to 425° F.

  3. Meanwhile, heat a non-stick pan over medium heat. Add the bacon and cook until crisp. Remove from pan and let cool slightly, then chop.

  4. Pour off the fat from the pan, but don’t wipe clean. Add the sausage to the pan, and cook over medium high heat, breaking up any large chunks. Cook until thoroughly cooked through. Drain the sausage, set aside.

  5. Heat 1 tablespoon of oil or leftover bacon fat to the pan and heat over medium high heat. Add the onion and jalapeno and sauté until tender. Add the chopped bacon and sausage, cook for 1 minute. Add the potatoes, sauté until the potatoes begin to show color, about 5 minutes.

  6. Remove the pan from heat. Add cheese and gently mix. Crack eggs on top of the mixture and place pan into the oven.

  7. Bake 8-10 minutes until the whites are set, but the yolks are still runny. Garnish with the green onion. Serve immediately.