Breakfast Hash Browns with Bacon and Eggs

Are you looking for a tasty breakfast that is loaded with veggies and fresh herbs and fits into a Whole30 diet plan? These breakfast hash browns with bacon and eggs are the answer!

Enjoying a filling breakfast doesn’t mean that you have to sacrifice your health. This recipe is easy to prepare, gluten-free, and can be Paleo-friendly by substituting sweet potatoes for white potatoes.

The recipe is ready in just 20 minutes, making it great for those mornings when you need to get out the door in a hurry.  You can even cook the potatoes the night before to make the prep faster in the morning. (This makes it great for busy weekdays, too, and not just the weekend!)

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Ingredients for these breakfast hash browns

To make this breakfast recipe, you’ll need the following ingredients:

• 12 baby potatoes, skin on and quartered (substitute 2 cups of sweet potato chunks for a Paleo version)
• Salted boiling water
• 4 slices of bacon (check your label to make sure they are Whole30 compliant)
• 2 tablespoons of extra virgin olive oil
• 2 cups of broccoli florets
• 4 small yellow and orange peppers, sliced
• 2 cups of mushrooms, sliced
• 4 shallots, sliced
• 1 tablespoon each of fresh basil and oregano
• 2 teaspoons of fresh thyme
• Sea salt and cracked black pepper
• 3 slices of garlic, finely chopped
• 8 eggs
• 1 teaspoon of white vinegar
• To garnish: chopped basil

Fresh herbs are the key to the flavor of this dish. 

You can use dried herbs (use 1/3 of the amount called for in the recipe), but fresh herbs are so easy to grow and they make all the difference in flavor.  

If you don’t grow your herbs, most grocery stores also sell fresh herbs in their produce department.

How to make this breakfast hash brown recipe

Start by placing the baby potatoes in boiling, salted water. Cook them until they are tender, about 8-10 minutes. Drain the potatoes and set them aside.

While the potatoes are boiling, place the bacon in a non-stick frying pan. Cook until it is slightly crisp. Drain the fat and remove the bacon to paper towels to absorb the fat.

Chop the bacon and set it aside.

Place the vinegar in a pot of water and bring it to a boil. Gently spoon in the eggs and then remove the pan from the heat.

Allow the eggs to sit in the water for 3 minutes for a soft yolk. Cook them a little longer if you like a firmer yolk.

Use a paper towel to wipe out the pan that the bacon was cooked in. Add the olive oil and set the heat to medium.

Add the shallots, mushrooms, and broccoli florets. Cook them until the veggies are tender and the shallots are translucent, about 3-4 minutes.

These nutritious veggies form the base of this dish, so you get the bulk from the dish here, without adding a lot of potatoes.

Stir in the potatoes, and season the vegetables with salt and pepper. The garlic goes in last, since garlic burns easily.

Add the chopped bacon and fresh herbs. Cook for another 1-2 minutes until the herbs are well incorporated.

Spoon the mixture into serving dishes, and add the eggs on top of the vegetables.

A bit of fresh chopped basil adds the finishing touch and a bit of extra garden fresh flavor.

Soft-cooked eggs give you runny yolks that allow their flavor to combine with the breakfast hash browns in every bite.

The flavor of these breakfast hash browns is just amazing. They are fresh and light from the vegetables, full of the flavor of home grown herbs, and so hearty and filling from the addition of the potatoes, eggs, and bacon.

It is a comfort food breakfast eaten in a bowl.

Your family will be asking for this again and again, and since it is so easy to make, you won’t mind the request at all!

Dig in!

More breakfast ideas to try

If you enjoyed these breakfast hashbrowns, you’ll also love these breakfast recipes:

• 50+ breakfast ideas to start your day.
• 11 Easy egg recipes
• Awesome Swiss chard breakfast skillet

Share this healthy Whole30 breakfast on X

If you enjoyed making these breakfast hashbrowns, why not share this recipe with a friend? Here is a post to get you started:

🥔🍳🥓 Hearty, garden-fresh breakfast vibes! Start your day with flavorful hash browns loaded with bacon, eggs & veggies, ready in about 20 mins — and perfect for weekend brunch or a quick weekday treat!  Get the recipe on The… Share on X

Pin this Whole30 breakfast bowl for later

Would you like a reminder of this Whole30 breakfast with potatoes, bacon, and eggs?  Just pin this image to one of your healthy eating boards on Pinterest so that you can easily find it later.

Admin note: This recipe for breakfast hash browns with bacon and eggs first appeared on the blog in April 2017. This post has been updated with new photos, a printable recipe card, and a slideshow video.

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