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Farmer’s Breakfast Hash

Ever since we arrived at our off-grid homestead I have struggled to fill tummies big and small. Everyone is simply exerting themselves so much more and the result is a need for more fuel.

Simultaneously I am trying to keep just about every meal to one pot, or more frequently, one skillet. Dishes are done in dish pans with water hauled in buckets from our catch water system and heated on a propane or wood stove. More difficult than not having running water is not having a drainage system set up yet.

Needless to say, lots of filling and nutritious food in a single pan is a must right now. So to avoid the constant cranky cries of “Mama, I’m just hungry!” all morning I’ve started making this farmer’s skillet breakfast a few times per week.

It is not only filling, but free of many common allergens, full of cheap potatoes and nourishing eggs, and flexible enough to use whatever we might have on hand. It reminds me of the breakfast my Uncle, a farmer, used to make us at family gatherings and seems fitting as we start this new lifestyle.

Farmer’s Breakfast Hash


  • 2 tablespoons lard, tallow, or coconut oil
  • 3 medium – large potatoes cut into ¼ inch dice
  • ½ large onion, diced
  • 5 strips of bacon, diced or ¼ – ½ lb of breakfast sausage
  • 10-12 good eggs
  • Garlic powder to taste
  • Sea salt to taste
  • Black pepper to taste
  • Optional add-ins or subs: Cheese, Bell or hot peppers, Greens, Swap turnips for some of the potatoes, Tomatoes


  1. Heat a cast-iron skillet over medium heat until good and hot. Add the lard and allow to melt. Add the potatoes, stir to coat in lard, and allow to cook 10-15 minutes, stirring occasionally and seasoning with sea salt.
  2. Add chopped onion, diced bacon, garlic powder and black pepper, and sauté another 5-10 minutes or until potatoes are tender and browned. Taste for seasoning and adjust as needed.
  3. Meanwhile, beat eggs. Once bacon is cooked and potatoes are tender pour eggs in, distributing evenly throughout the pan. Stir occasionally, as in scrambled eggs. Season if needed and serve once eggs are done to your liking. Now is a good time to add cheese if you desired.
  4. Serve alongside hot coffee or tea in front of a wood stove and happily spend the morning without cries of hunger.

What do you serve for breakfast that is sure to fill ’em up?

  Leave a Reply

  • Yum! I just made this for Father’s Day breakfast, and it was delicious. It is one of those dishes that you really don’t need a recipe for and can tailor to the food you have on hand. Thank you so much for adding such a delicious and flexible dish to my repertoire! As always, Shannon, your recipes are simple and delicious! :)

    Joy Fisher June 15, 2014 AT 12:17 pm
  • I had some leftover potatoes and ham from dinner last night, so I searched for a breakfast hash recipe. I’ve never made one before, surprisingly! We just finished eating it, and it was great!! I used ham from this recipe-

    Thanks for a good recipe!

    Michelle May 18, 2014 AT 10:06 am
  • thanks so much for this! made it for new year’s day breakfast, and can’t wait to eat the leftovers :) I have one son who can’t stand eggs (sigh) so I pulled some out for him before adding them. delicious.

    bethany January 1, 2012 AT 10:24 am
  • Thanks for the recipe!! I made it yesterday morning for my whole family with Christmas ham leftovers, It was a huge hit and made way more than you would think!!

    julie may December 27, 2011 AT 9:14 pm
  • My husband makes something very similar that we call “breakfast bowls” when he cooks on weekends or vacation days. Yum! We do sprinkle them with cheese and sometimes salsa. I love that they are grain-free.

    Cathy December 21, 2011 AT 2:07 pm
  • I have never lived off-grid, though it was always my dream to do so, but God had other plans for us. However, we moved to my uncle’s old farmhouse back in 1988 which had no running water, just a hand pump outside and an outhouse out back. My husband had spent 5 months getting this house liveable for us to move into, all except the well had been dug as we did not have quite enough money to pay for the drilling. I hauled water for 3 and a half months while pregnant with baby number 6, then we had enough money saved and a well was dug and my water hauling came to a halt. I had hauled water many times prior to this in other homes.
    With that said, we all had a bath every night in our own water (this heated the house up awful during summer months!!!), dishes were done 2-3 times per day, and full meals were made. I know exactly what you are going through. :)
    I sometimes made full meals in one pot/skillet, and I made something similar to this one. Very good and nourishing, and delicious. Biscuits make this meal even better~spread with lots of real butter.
    Enjoying reading about your journey. :)

    Lori December 21, 2011 AT 8:59 am
  • Looks yummy! I’ll have to make this as soon as I’m eating potatoes again.

    Martha December 21, 2011 AT 7:59 am
  • You gotta do what works and it sounds like you are finding it. :) That’s a mighty fine skillet meal, sounds tasty and easy. Keep on keeping on!

    Alicia December 21, 2011 AT 6:51 am
  • We make something similar to this. Yum!

    Katie@Gluten-Free Food Storage December 20, 2011 AT 11:50 am
  • Wow, a homestead! That is incredible. I have a hard time cooking for my family with all my modern conveniences so I’m very impressed. Thanks for the great recipe. This sounds similar to a country skillet we get at a local restaurant and I’m looking forward to trying this. Thanks!

    Kira@Kissingthejoy November 20, 2011 AT 3:47 pm


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