Bacon & Radish Breakfast Hash
Fried in bacon fat, radishes lose their peppery bite and turn golden and tender, a lot like potatoes. Toss them with crisp bacon, peppers and onion and top with runny eggs.
Nutrition per serving
about 1 cup hash with 1 egg- Net carbs
- 5.5g
- Calories
- 230kcal
- Protein
- 15g
- Fat
- 15g
- Total carbs
- 8.6 g
- Fiber
- 3.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chorizo & jalapeño: Spicy Mexican chorizo replaces the bacon, and its brick-red fat stains the radishes and seasons the whole pan. Fresh jalapeño adds heat.
- Brown the chorizo over medium heat 5–6 minutes, breaking it up, until cooked through (160°F/71°C). Lift it out and fry the radishes in the red fat it leaves behind.
- Add the jalapeño with the onion and pepper, and return the chorizo with the garlic.
Vegetarian (mushroom & cheddar): Butter-browned mushrooms bring the savory depth and a blanket of melted cheddar makes it hearty, all without the bacon.
- Fry the par-cooked radishes in the butter. Add the mushrooms with the onion and pepper and cook 6–7 minutes, until browned and dry.
- Scatter the cheddar over the hash before you make the wells for the eggs, then cover so it melts while the eggs cook.
- Nice to have (optional)
-
1 tbsp bacon fatleave out - Also add
- Nice to have (optional)
-
8 slices baconleave out - Also add
- Nice to have (optional)
Estimated cost $5.42 for 4 servings ($1.36 each) · how we estimate
Instructions
-
Put the radishes in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high 4–5 minutes, until a knife meets only slight resistance (or simmer them 5 minutes in salted water). Drain and pat dry. Par-cooking means they turn tender in the pan instead of scorching outside while staying raw inside.
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Meanwhile, cook the bacon in a large (12-inch/30 cm) skillet over medium heat 8–10 minutes, until crisp. Lift it out with a slotted spoon and pour off all but about 1 tablespoon of the fat.
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Raise the heat to medium-high. Add the radishes cut-side down in a single layer and cook undisturbed 4–5 minutes, until deeply golden. Stir and cook 4–5 minutes more.
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Add the onion, bell pepper, paprika, salt and pepper and cook 4–5 minutes, until the vegetables soften. Stir in the garlic and bacon for the last minute.
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Lower the heat to medium-low, make 4 wells in the hash and crack an egg into each. Cover and cook 4–6 minutes, until the whites are set and the yolks still soft. Scatter with parsley and serve straight from the pan.
Tips for success
-
Cooked radishes taste mild, faintly sweet and earthy, not sharp. Red skins fade to a pale blush. - A crowded pan steams the radishes instead of browning them. Use your biggest skillet or brown them in two batches.
- Serve with hot sauce, a spoonful of guacamole or a couple of homemade sausage patties.
Nice to have, not needed
- A 12-inch (30 cm) cast-iron skillet browns the radishes best — any large heavy skillet works if you brown them in two batches.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp the hash in a hot skillet for 4–5 minutes, then top with freshly cooked eggs.
Prep tip: Cook the hash ahead without the eggs and fry eggs to order each morning.
Refrigerate the hash (without eggs) up to 4 days. Re-crisp it in a hot skillet and top with freshly cooked eggs.
Variations
2 variations, each with its own ingredients and macrosChorizo & jalapeño
ProteinSpicy Mexican chorizo replaces the bacon, and its brick-red fat stains the radishes and seasons the whole pan. Fresh jalapeño adds heat.
- bacon → raw Mexican chorizo
- + 1 jalapeño
- no bacon fat
6.3 g net · 192 kcal · 12 g protein · 12 g fat · ≈$1.44 per serving (+0.8 g net carbs vs the original)
Vegetarian (mushroom & cheddar)
DietButter-browned mushrooms bring the savory depth and a blanket of melted cheddar makes it hearty, all without the bacon.
- bacon fat → butter
- + 2 cups mushrooms
- + ½ cup sharp cheddar
- no bacon
6.4 g net · 222 kcal · 12 g protein · 16 g fat · ≈$1.63 per serving (+0.9 g net carbs vs the original)
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