Bacon Zucchini Breakfast Hash (One Pan, 35 Minutes)

A hearty one-pan bacon zucchini breakfast hash with crispy potatoes and eggplant — the secret ingredient nobody expects. Quick, gluten-free, and endlessly customisable. Top with a fried egg for the full breakfast experience.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 544kcal

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

US Customary - Metric

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

Video

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.

Nutrition