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Mornings can often feel like a mixed bag of emotions. Some days, the sun peeking through the window fills you with energy, inspiring you to whip up a gourmet breakfast. Other days, the snooze button seems to be your closest companion, and the thought of cooking feels overwhelming. Yet, there is something undeniably magical about the aroma of sizzling bacon wafting through the kitchen. It has the remarkable ability to elevate your mood and awaken those cherished memories of lazy weekend breakfasts shared with family, where laughter and delicious food create an inviting atmosphere at the table. One dish that consistently finds its way into my heart—and my kitchen—is the Sizzling Bacon Ranch Potato Breakfast Hash. This delightful recipe is not only packed with flavor but also offers a comforting embrace that makes it a perfect start to any day.

Bacon Ranch Potato Breakfast Hash

Start your day on a delicious note with Sizzling Bacon Ranch Potato Breakfast Hash! This hearty dish combines crispy bacon, golden Yukon Gold potatoes, and colorful vegetables, all brought together with a zesty ranch dressing. Perfect for brunch or a comforting breakfast, it's customizable to your tastes. Whether topped with eggs sunny side up or sprinkled with cheese, this recipe will elevate your mornings and fill your kitchen with mouthwatering aromas. Dive in!
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Ingredients
  

4 medium Yukon Gold potatoes, diced

6 thick-cut bacon slices, chopped into bite-sized pieces

1 medium onion, finely diced

1 red bell pepper, deseeded and diced

2 cloves garlic, minced

1 teaspoon dried dill

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

¼ cup ranch dressing

4 large eggs

Fresh chives, chopped (for garnish)

Shredded cheddar cheese (optional, for serving)

Instructions
 

Prepare the Potatoes: Begin by placing the diced Yukon Gold potatoes into a large pot. Cover them with cold water, adding a generous pinch of salt. Bring the water to a rapid boil over high heat. Boil the potatoes for approximately 5-7 minutes, or until they are just tender but not fully cooked. Once done, drain the potatoes and set them aside.

    Cook the Bacon: In a large skillet, heat over medium heat and add the chopped bacon. Cook the bacon, stirring occasionally, until it becomes crispy and golden brown, which should take about 5-6 minutes. Once crispy, use a slotted spoon to transfer the bacon to a plate lined with paper towels to absorb excess grease, while leaving the bacon grease in the skillet for added flavor.

      Sauté the Vegetables: Using the remaining bacon grease in the skillet, add the finely diced onion and the diced red bell pepper. Sauté the mixture for approximately 3-4 minutes, or until the vegetables start to soften. Next, stir in the minced garlic and sauté for an additional minute, until fragrant.

        Combine and Season: Gently fold the drained potatoes into the skillet with the sautéed veggies. Sprinkle in the dried dill, onion powder, garlic powder, salt, and black pepper. Stir well to combine all ingredients. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown, allowing the flavors to meld.

          Incorporate the Bacon: Once the potatoes are crispy, add the cooked bacon back into the skillet. Stir everything together, then drizzle the ranch dressing over the hash and mix thoroughly to ensure each ingredient is evenly coated.

            Cook the Eggs: In a separate non-stick skillet, prepare the eggs according to your preferred style (sunny side up, over-easy, or scrambled). Cook them to your desired doneness.

              Serve and Garnish: Serve generous portions of the bacon ranch potato hash onto plates. Top each serving with a cooked egg. If you’d like, sprinkle with shredded cheddar cheese and garnish with freshly chopped chives for a vibrant touch.

                Enjoy: Serve the dish hot and revel in the delicious combination of crispy potatoes, savory bacon, and zesty ranch dressing!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4