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Cheesy Potato Hash with Eggs and Bacon

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New Years Day Breakfast: Cheesy Potato Hash with Eggs and Bacon

Shouldn’t your first meal of 2017 be something extraordinary? And doesn’t a cozy brunch at home in your pajamas before settling in for a Netflix binge sound better than getting dressed and venturing out in the cold? I thought so. This recipe for a Cheesy Potato Hash with Eggs and Bacon is the perfect thing to serve for New Years Day breakfast. I am convinced that the combination of crunchy potatoes, cheese, and runny fried eggs can cure any hangover. (A little hair of the dog doesn’t hurt either).

This breakfast consists of crispy shredded hash brown potatoes topped with mornay sauce (that’s the same delicious cheese sauce used to make macaroni and cheese), arugula, thick cut bacon, and fried sunny side up eggs with perfectly runny yolks. It’s a few of my favorite things combined. This is the type of hearty breakfast food that is perfect to serve for brunch since you definitely won’t be needing to eat lunch after this.

New Years Day Breakfast: Cheesy Potato Hash with Eggs and Bacon

While this meal might sound elaborate, it can be made in just 30 minutes or amazon carding. And if you want to simplify things, you can swap out the mornay sauce for some shredded cheese. You can also mix things up by using scrambled or poached eggs. If you want to add a bit of spicy heat to the meal, just season the potato hash with a mix of chili powder and cayenne pepper – or add a drizzle of sriracha over your plated meal.

If you need some tips for cooking the perfect sunny side up eggs, check out this post.

Happy New Year everyone! 2016 was a tough one, and I am hoping that 2017 is full of health and happiness for everyone.



480 cal


38 g


8 g


26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
New Years Day Breakfast: Cheesy Potato Hash with Eggs and Bacon

Yields 2

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 slices of Thick Cut Bacon
  • 2 tablespoons – plus 1 teaspoon Salted Butter
  • 2 cups Shredded Potato Hash
  • ¼ teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1/3 cup Milk (any type will do)
  • 1 teaspoon Flour
  • 1/3 cup Shredded Cheddar
  • a dash of Parsley
  • 2 Eggs
  • 2 cups Arugula


  1. Heat your oven to 400 degrees. Cover a baking sheet that has edges with aluminum foil. Place the bacon on the foil, and then bake for 10-15 minutes until it reaches the level of crispness you desire. Then remove from the oven and blot the excess grease with a paper towel.
  2. While the bacon cooks, prepare the hash. Melt one tablespoon of butter in a large skillet over medium heat. Add the potato hash. Season with the salt and pepper. Use a spatula to press the potato into the pan. After 5-6 minutes the potato will have browned and will be ready to flip. Use a spatula to cut the potato hash in half, and then flip the halves. Add another tablespoon of butter to the pan. The second side of the hash will be browned after about 5 minutes. At this point turn the heat as low as possible to keep warm.
  3. Prepare the cheese sauce by whisking the milk and flour together in a saucepan over medium heat. Stir frequently until the sauce comes to a slow bubble. Then whisk constantly for 1 minute while the sauce thickens. Add the cheese and parsley and stir until the cheese has melted. Keep warm on low while you prepare the eggs.
  4. Melt 1 teaspoon of butter in a skillet over medium-low heat. Once melted, crack two eggs in opposite sides of the skillet. Cook for 3-4 minutes until the white is fully cooked and the yolk is still soft.
  5. Divide the ingredients between two bowls. Start with the arugula, place the potato hash over, spoon the cheese sauce over, top with the egg, and add a slice of bacon.

These photos were taken by my super talented photographer/food stylist friend Regan Baroni of Up Close and Tasty. You can buy prints of her food and travel photos here.

Miz Helen

Sunday 15th of January 2017

Congratulations! Your recipe is featured on Full Plate Thursday and has been pinned. Enjoy your new Red Plate and thanks so much for sharing with us. Come Back Soon! Miz Helen

Kit Graham

Monday 16th of January 2017

Thank you so much Helen!

Create With Joy

Sunday 8th of January 2017

Thanks for sharing your wonderful post at Inspire Me Monday at Create With Joy! Congratulations - you are one of our Featured Guests at this week's party - #262!

Kit Graham

Monday 9th of January 2017

Thanks so much! I love your link party!!

Monika Dabrowski

Friday 6th of January 2017

This kind of breakfast would make my day any day of the year, not just New Year's day! Thank you for sharing it with FF:)

Kit Graham

Monday 9th of January 2017

Haha yes - definitely a fun breakfast to have on any day! Thanks Monika!


Thursday 5th of January 2017

This looks amazing! Breakfast is my favorite meal, and I LOVE eggs. I will definitely be trying this soon. Thanks so much for sharing!

Kit Graham

Monday 9th of January 2017

I love eggs too! And this is a really great weekend breakfast - I hope you love it!

Janae Ricci Mallonee

Sunday 1st of January 2017

This looks so good! I would love you to come share this at Smell Good Sunday!

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