This one-pan bacon zucchini breakfast hash is the kind of meal that keeps everyone full for hours. Crispy bacon, tender zucchini, golden potatoes, and - the ingredient that surprises everyone - eggplant, all cooked together in a single skillet in just 35 minutes. If you love pork breakfasts, try my sticky Chinese pork belly - it uses the same slow-cook method for melt-in-your-mouth results.
Naturally gluten-free, endlessly customisable, and perfect for a weekend breakfast, a quick weeknight dinner, or honestly, the best hangover recovery meal you'll ever make.
🍽️ Serves 4 | ⏱ 35-Min Meal | 🌿 Gluten-Free | 🍳 One Pan | 🥓 Keto-Adaptable
Serve it as-is or top it with a fried egg for the full American breakfast hash experience.
If you're up for more delicious ideas, try my baked potato frittata or these stuffed eggs (Romanian style).
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Liz says
"This hash was such a delicious addition to our weekend breakfast! Even my picky husband ate eggplant without complaining!!!"
💗 Why This Recipe Works
There are dozens of breakfast hash recipes out there, but this one has a secret ingredient: eggplant. It adds a meaty, savoury depth that makes this hash taste far more complex than the ingredient list suggests. Combined with crispy bacon, golden potatoes, and tender zucchini, you get a dish where every bite has a different texture - and that's what keeps people coming back for seconds (and thirds - see the comments!).
It's also genuinely quick. One pan, 35 minutes, minimal washing up. The bacon zucchini breakfast hash works for a lazy Sunday breakfast and a busy Thursday dinner equally well.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
♻️Substitutions
- Olive Oil: Use avocado oil or coconut oil.
- Eggplant: Replace with bell peppers or mushrooms.
- Zucchini: Substitute with yellow squash or broccoli.
- Potatoes: Use sweet potatoes or turnips.
- Unsalted Streaky Bacon: Try easy pancetta pasta, ham, or smoked tofu for a vegetarian option.
📖 Variations
- Add a Fried Egg (The American Way): Make 4 wells in the hash in the last 3 minutes of cooking. Crack an egg into each well, cover with a lid, and cook until whites are just set. Sprinkle with shredded cheddar cheese for the full American breakfast hash experience.
- Make It Keto: Skip the potatoes entirely and double the zucchini and eggplant. You still get a hearty, filling hash with all the crispy bacon taste - just without the carbs. Add a sprinkle of Parmesan at the end for a cheesy bite.
- Add Butter for Richness: Swap half the olive oil for butter, or add a tablespoon of butter in the last minute of cooking. It adds a gorgeous golden colour and richer flavour.
- Add Spice: Toss in cayenne pepper, red pepper flakes, or smoked paprika for extra heat and depth.
- Love Pork Dumplings? Try my steamed pork dumpling lasagna - all the flavour of dumplings, stacked like a lasagna.
- Need a Quick Pork Dinner? My thick pork chops are ready in under 15 minutes in the air fryer.
👩🍳 How To Make Bacon Zucchini Breakfast Hash
Since you're here for simple recipes, you might love my easy cabbage frittata recipe - a quick, budget-friendly dish that's perfect any time of day. You can also explore my collection of simple, budget-friendly breakfast recipes and find new dishes to try!
Step 1: Heat olive oil in a large pan over medium heat. Add the cubed eggplant and potatoes, and cook for 15 minutes.
Step 2: Next, add the bacon to the pan and cook for an additional 5 minutes. If using the optional onion and red bell pepper, add them here too and cook them together with the bacon until softened.
Step 3: Add cubed zucchini to the pan, season with salt, pepper, and chilli powder (if using), and stir to coat. Stir-fry for 4-5 minutes until vegetables are tender and lightly browned.
Step 4: Remove the pan from the heat. Serve hot, with a dollop of yoghurt or on its own. Garnish with fresh herbs like parsley if you like.
Optional: In the last 3 minutes of cooking, make 4 wells in the hash, crack an egg into each, cover with a lid and cook until whites are set. Top with grated Parmesan cheese to serve.
*A full list of ingredients and instructions can be found in the recipe card below.
💡Pro Tips: How to Keep Zucchini from Getting Soggy
This is the #1 question people ask about cooking zucchini, and it's especially important in a hash. Follow these and your zucchini will stay perfectly tender-crisp, never mushy:
- Add zucchini last. It cooks fast - only 4-5 minutes. Adding it too early is the most common mistake.
- Use high heat. A hot pan evaporates moisture quickly instead of letting the zucchini steam and go limp.
- Don't crowd the pan. If your pan is too full, the vegetables steam instead of frying. Use a large skillet or wok.
- Don't stir constantly. Let it sit for 60-90 seconds between stirs so it gets colour and caramelisation, not steam.
- Extra crunch hack: Air-fry the potatoes first (15 min at 400°F/200°C) before adding to the pan. Game-changer.
💊Hangover Breakfast Callout
Best Hangover Breakfast? This is it. The salt from the bacon, the fat, and the starchy potatoes hit every note your body needs the morning after. It's hearty without being heavy, and it comes together in one pan with minimal effort - which is exactly what you need. This is our go-to hangover recovery meal.
❓Bacon Zucchini Breakfast Hash FAQs
Add zucchini last, use high heat, and don't stir constantly. Zucchini has high water content and releases moisture as it cooks. High heat evaporates that moisture quickly, so it fries rather than steams. Adding it in the last 4-5 minutes (after the potatoes and eggplant are nearly done) means it never has time to go mushy. See full tips in the Pro Tips section above.
Zucchini is mild and pairs well with bold, savoury flavours. In this hash, salt, black pepper, and chilli powder work perfectly. Other great options: smoked paprika, garlic powder, cumin, Italian seasoning, or fresh herbs like basil, parsley, and thyme. If you add Parmesan at the end, that salty nuttiness is one of the best finishing flavours.
Yes - and it's highly recommended! In the last 3 minutes of cooking, make 4 wells in the hash with a spoon, crack an egg into each well, cover with a lid, and cook until the whites are just set but yolks are still runny. Sprinkle with cheddar cheese if you like. This turns it into a complete one-pan breakfast that needs nothing else.
The bacon zucchini breakfast hash recipe, as written, is higher in carbs due to the potatoes. For a keto version, simply skip the potatoes and double the zucchini and eggplant. You'll still get a hearty, filling hash - just without the carbs. Add extra bacon and a sprinkle of Parmesan to compensate for the richness.
Yes, with one caveat: potatoes and eggplant reheat beautifully, but zucchini softens further in the fridge. If making ahead, slightly undercook the zucchini, so it still has texture when reheated. Store bacon zucchini breakfast hash leftovers in an airtight container for up to 3 days. Reheat in a hot pan with a teaspoon of oil to revive crispiness - avoid the microwave if you want texture.
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📖 Recipe
Bacon Zucchini Breakfast Hash (One Pan, 35 Minutes)
Video
Ingredients
- 5 tablespoon olive oil
- 1 eggplant cubed
- 1 large zucchini cubed
- 4 potatoes peeled and cubed
- 100 g unsmoked streaky bacon dry-cured rashers
- Salt and pepper to taste
- chilli powder optional
Optional
- 1 small onion diced
- ½ red bell pepper diced
- 2 tablespoon grated Parmesan cheese to serve
- 4 eggs for full breakfast hash
Instructions
- Prepare the Vegetables: Wash the eggplant, zucchini, and potatoes under cold water. Cut off the ends of the eggplant and zucchini, then cut them into small cubes. Place the eggplant cubes in a bowl with cold water until you are ready to use them. You will notice that the water turns slightly green after removing the eggplant cubes.
- Peel the potatoes and cut them into cubes as well. Slice the bacon rashers into small pieces.
- Heat olive oil in a large pan over medium heat. Add the cubed eggplant and potatoes and cook for 15 minutes, stirring occasionally.5 tablespoon olive oil, 1 eggplant, 4 potatoes
- Add the bacon to the pan and cook for an additional 5 minutes. If using the optional onion and red bell pepper, add them here too and cook together with the bacon until softened.100 g unsmoked streaky bacon, 1 small onion, ½ red bell pepper
- Add the cubed zucchini, season with salt, pepper, and chilli powder if using, and stir to coat. Stir-fry for 4-5 minutes until vegetables are tender and lightly browned. Season with salt and pepper and add some chilli if you want it a bit spicy.1 large zucchini, Salt and pepper, chilli powder
- Remove from heat. Serve this bacon zucchini breakfast hash hot with a dollop of yoghurt or on its own. Garnish with fresh parsley or basil. Optional: in the last 3 minutes of cooking, make 4 wells in the hash, crack an egg into each, cover with a lid until whites are set, and top with grated Parmesan cheese.2 tablespoon grated Parmesan cheese, 4 eggs
Notes
- For a fuller American-style breakfast hash, add diced onion and red bell pepper with the bacon at the start. In the last 3 minutes, make 4 wells in the hash, crack an egg into each, cover with a lid until whites are set, and top with grated Parmesan to serve.
- For a keto version, skip the potatoes and double the zucchini and eggplant.
- Cut the eggplant, zucchini, and potatoes into similar-sized cubes for even cooking.
- Dry-cured bacon gives a rich, savoury taste; slice it into small pieces before cooking.
- Season with salt and pepper to taste, but be mindful of the bacon's saltiness.
- Cook until vegetables are tender and slightly browned for the best result.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot pan with a teaspoon of oil to revive crispiness.
- Customise with herbs like thyme, rosemary, basil, or parsley.
- For a vegetarian version, omit the bacon and add smoked paprika for a similar smoky taste.
Elaine says
This is one of my favorite brunch recipes. Easy to make and really tasty. I make it often!