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Pan-Roasted Rosemary Potato & Bacon Hash

Prep 10 min Cook 20 min Difficulty 2/5

Pan-Roasted Rosemary Potato & Bacon Hash: a quick skillet brunch or dinner with crispy bacon, rosemary, and garlic.

Why this recipe works

This recipe makes a comforting potato and bacon hash that comes together quickly in one skillet. It suits weekend brunches, hearty weeknight dinners, or when you want a savory potato dish with minimal cleanup.

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Key takeaways

Crispy potatoes from a single layer start the texture.
Render bacon fat before cooking potatoes for better flavor.
Finish with garlic and rosemary to release aroma before serving.

Recipe guide

This recipe makes a comforting potato and bacon hash that comes together quickly in one skillet. It suits weekend brunches, hearty weeknight dinners, or when you want a savory potato dish with minimal cleanup.

Crispy potato hash in one skillet, ready in under 30 minutes.

  • Crispy potatoes from a single layer start the texture.
  • Render bacon fat before cooking potatoes for better flavor.
  • Finish with garlic and rosemary to release aroma before serving.

What this dish is and when to make it

This pan-roasted rosemary potato and bacon hash is a hearty, quick skillet meal that feeds a crowd. It’s ideal for weekend brunch or a simple weeknight dinner, especially when you have potatoes, bacon, and a couple of aromatics on hand.

Key steps to success

- Start with crisped bacon to render fat for the potatoes. - Use 1/2-inch potato cubes for even browning. - Finish with garlic and rosemary for aroma, then reintroduce bacon. - Season gradually, tasting as you go. - Serve hot straight from the pan for best texture.

At-a-glance details

- Prep time: 10 minutes. - Cook time: 20 minutes. - Difficulty: Easy to moderate (watch heat to avoid burning).

Ingredients

  • 4 medium potato
  • 6 slices bacon
  • 2 sprig rosemary
  • 3 clove garlic
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Wash and dry potatoes, then dice into 1/2-inch cubes (leave skin on if desired).
  2. Pat bacon dry, cut into 1/2-inch pieces.
  3. Chop rosemary leaves finely and mince garlic.
  4. Heat a large skillet over medium heat and add bacon pieces; cook until crisp and fat renders, about 6–8 minutes.
  5. Use a slotted spoon to remove bacon to a plate, leaving bacon fat in the skillet; pour off all but about 1 tablespoon if too much fat accumulates.
  6. Add olive oil to the skillet and bring to medium-high heat.
  7. Add diced potatoes in a single layer and let cook undisturbed 4–5 minutes to brown.
  8. Toss potatoes occasionally and continue to cook, adjusting heat to prevent burning, until potatoes are tender and golden, about 12–15 minutes total.
  9. Add minced garlic and chopped rosemary to the potatoes and sauté 1–2 minutes until fragrant.
  10. Return cooked bacon to the skillet and stir to combine and heat through.
  11. Season with salt and black pepper, taste and adjust seasoning.
  12. Serve hot straight from the pan.

FAQs

What’s the most important step for even cooking? Dice potatoes into uniform 1/2-inch pieces for even cooking. Save time by chopping bacon and aromatics while potatoes brown.
Can I use less bacon? Reserve some bacon fat to help crisp the potatoes without drying them out.
How do I avoid too-salty potatoes? Taste and adjust salt at the end; bacon adds salt, so start with 1 tsp and add more if needed.