Name: Mushroom and Bacon Hash
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 6 slices thick-cut bacon, chopped; 1 lb (450g) cremini or button mushrooms, sliced; 1 lb (450g) russet or Yukon Gold potatoes, diced into ½-inch cubes; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbsp extra-virgin olive oil; 1 tbsp fresh parsley or thyme, chopped; 1 tsp kosher salt; ½ tsp freshly ground black pepper

This savory Mushroom and Bacon Hash combines crispy bacon, earthy mushrooms, and golden potatoes for a hearty, flavorful dish. Perfect for breakfast or dinner, it’s a comforting, versatile meal that’s easy to prepare and bursting with umami goodness, ideal for cozy gatherings or quick weeknight meals.

Why You’ll Love This Recipe

This Mushroom and Bacon Hash is a crowd-pleaser that brings together bold, savory flavors in every bite. The smoky, crispy bacon pairs perfectly with the rich, earthy mushrooms, while tender potatoes add satisfying heft. It’s a one-pan wonder, making cleanup a breeze, and its versatility shines—serve it for breakfast with a fried egg, as a side for dinner, or even as a main course. Whether you’re cooking for family, friends, or just yourself, this dish delivers comfort and flavor with minimal effort. Plus, it’s customizable, so you can tweak it to suit your tastes or pantry staples.

Recipe Tips and Tricks

Crisp the Bacon Perfectly: Cook bacon slowly over medium heat to render fat evenly, ensuring crispy texture without burning.
Deglaze the Pan: After cooking bacon, use a splash of broth or water to scrape up the flavorful browned bits.
Cut Potatoes Uniformly: Dice potatoes into small, even pieces for consistent cooking and a better texture.
Don’t Overcrowd the Pan: Cook mushrooms and potatoes in batches if needed to avoid steaming and ensure browning.
Season Generously: Mushrooms absorb flavors, so taste and adjust salt, pepper, or herbs at the end.
Use Fresh Herbs: Add fresh parsley or thyme just before serving for a vibrant, aromatic finish.

Yield: Serves 4

Mushroom and Bacon Hash

Crispy bacon, earthy mushrooms, and golden potatoes create a savory, comforting Mushroom and Bacon Hash for any meal.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

6 slices thick-cut bacon, chopped
1 lb (450g) cremini or button mushrooms, sliced
1 lb (450g) russet or Yukon Gold potatoes, diced into ½-inch cubes
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp extra-virgin olive oil
1 tbsp fresh parsley or thyme, chopped
1 tsp kosher salt
½ tsp freshly ground black pepper

Instructions

Prep the Ingredients: Wash and dice potatoes into ½-inch cubes. Slice mushrooms thinly, chop onion finely, and mince garlic. Set aside.
Cook the Bacon: In a large skillet over medium heat, cook chopped bacon until crispy, about 8-10 minutes, stirring occasionally.
Remove Bacon: Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
Sauté Potatoes: Add diced potatoes to the skillet with bacon fat. Cook for 10-12 minutes, stirring occasionally, until golden and tender.
Add Olive Oil: Drizzle olive oil into the skillet to prevent sticking, then add mushrooms in a single layer.
Cook Mushrooms: Sauté mushrooms for 5-7 minutes until they release their moisture and turn golden brown, stirring occasionally.
Add Onion and Garlic: Stir in chopped onion and minced garlic. Cook for 3-4 minutes until onions are soft and fragrant.
Combine Ingredients: Return crispy bacon to the skillet. Stir to combine all ingredients evenly, heating through for 1-2 minutes.
Season and Adjust: Sprinkle with salt, pepper, and fresh herbs. Taste and adjust seasoning as needed for perfect flavor.
Serve Warm: Serve immediately as a main dish with eggs or as a hearty side for your favorite meal.

Notes

For extra flavor, deglaze the pan with a splash of white wine or chicken broth after cooking mushrooms.
If using delicate mushrooms like oyster, reduce cooking time slightly to avoid overcooking.
Pair with a fried egg or avocado slices for a complete breakfast experience.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 191Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 18mgSodium 623mgCarbohydrates 11gFiber 1gSugar 2gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Bacon: Opt for thick-cut bacon for a meatier texture and robust flavor. Look for nitrate-free options if preferred.
Mushrooms: Cremini or button mushrooms work well for their earthy taste, but shiitake or oyster varieties add depth.
Potatoes: Russet or Yukon Gold potatoes are ideal for their starchy, creamy texture that crisps up beautifully.
Onion: Yellow onions provide a balanced sweetness, but red onions can add a slight bite.
Garlic: Fresh garlic cloves enhance the savory profile; mince finely for even distribution.
Olive Oil: A good-quality extra-virgin olive oil adds richness, especially when sautéing mushrooms.
Fresh Herbs: Parsley or thyme brightens the dish; dried herbs can work in a pinch but use sparingly.
Salt and Pepper: Kosher salt and freshly ground black pepper elevate all flavors; adjust to taste.

Variations and Substitutions

For a lighter version, swap bacon for turkey bacon or pancetta for an Italian twist. Vegetarians can omit bacon entirely and use smoked paprika or liquid smoke for that smoky flavor, paired with extra mushrooms or tofu for protein. Sweet potatoes can replace regular potatoes for a sweeter, nutrient-packed alternative. If you’re out of onions, try shallots or leeks for a milder flavor. For a spicy kick, add diced jalapeños or a pinch of red pepper flakes. You can also toss in bell peppers, spinach, or zucchini for extra veggies. Cheese lovers can sprinkle grated cheddar or Parmesan over the hash just before serving for a melty, indulgent touch.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness, adding a splash of oil if needed. For longer storage, freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating. Avoid microwaving, as it can make the potatoes soggy.