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5 from 4 votes

Breakfast Hash with Leftover Ribs

Breakfast Hash is incredibly easy to make. This one is made with leftover ribs, bacons, potatoes, over easy eggs and is topped with melted cheddar cheese.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon, bacon and eggs, breakfast hash, leftover ribs, leftovers, over easy eggs
Servings: 2 people
Author: Lisa Brown


  • 2 russet potatoes, ½ inch cubes About 600 grams
  • 4 slices bacon
  • 2 tbsp butter
  • 1 green onion chopped
  • 1 half onion, sliced about ¾ cup
  • 1 cup chopped ribs or whatever leftover meat you choose
  • 4-6 oz shredded cheddar cheese
  • 4 large eggs


  • Preheat oven to 350°F
  • Over medium heat in a 10 inch cast iron skillet, cook bacon until crispy. Remove bacon and set aside. Leave bacon fat in the skillet.
  • Add butter and melt.
  • Saute sliced onions and green onions until soft and fragrant, about 4 minutes.
  • Add chopped rib meat. Stir around until rib meat is hot.
  • Add potatoes, and salt and pepper if desired. Stir potatoes into rib meat and onion mixture until well mixed and coated in the butter and oils. Reduce heat to medium low so the potatoes wont burn, cover, and let simmer for about 10-15 minutes. Stir every couple of minutes to avoid burning/sticking. When the potatoes are close to being done, crumble the bacon you set aside and add it back to the pan.
  • Once potatoes are fork tender, drain excess oil. The amount will vary based on how fatty your bacon and/or rib meat was. I had a lot to drain.
  • Return to the stove. Make 4 little wells in the potatoes. You don't have to clear it all the way to the pan. Just little pockets in the potatoes.
  • Crack an egg in each well. Plce in over for about 5-7 minutes, or until egg whites are mostly white.
  • Add shredded cheese around the eggs and covering the potatoes. Return to over to melt cheese.
  • Once the cheese is melted and the eggs are done how you like them, remove and serve!