This Potato Hash is a party of flavor, with caramelized leeks, crispy bacon, and sautéed baby bella mushrooms. It’s the perfect savory staple on any breakfast plate!

These are truly some of the best and most compatible ingredients, all together in one skillet.

Potato Hash - In a Black Skillet with Leeks, Bacon, and Mushrooms 

I’ve been making this recipe regularly since I first posted it in 2011, and have never tired of it. 

Every ingredient here has a major flavor affinity and compatibility with another, so there’s a harmoniousness to every bite.

Leek + Potato is the base for the classic vichyssoise soup, while Bacon + Mushrooms is another combination that’s piled on top of burgers, baked potatoes, and more.

Everything here jibes with each other.

Potato Hash - Chunks of Russet Potatoes with Sliced Mushrooms, Leeks, and Bacon

The ingredients needed are all pretty mainstream, except for maybe the leeks.

If you haven’t cooked much with leeks before, get ready to fall in love.

The typical story told of leeks is that they are part of the onion family, which is true, but that doesn’t capture their nature. They are far more delicious than a conventional onion.

I will happily devour a bowl of sautéed leeks (and have done so). I can’t say the same about sautéed onions. Leeks are just crazy good. And they really bring the hash together, so don’t skip them.

How to Make Potato Hash:

Let’s start with the bacon.

Often times I make bacon in the oven (see: How to Cook Bacon in the Oven), but we need the bacon fat here to cook our hash. 

So fry some bacon strips in a nonstick skillet until the bacon is crispy and the fat has rendered:

Bacon - 10 Strips Fried in Nonstick Skillet until Crispy

Remove the bacon strips to a paper towel to drain, then cook sliced baby bella mushrooms in the bacon fat until the moisture has cooked out and they are slightly browned:

Sliced Baby Bella Mushrooms Cooked in Bacon Fat until Browned

Remove the mushrooms to a bowl, leaving behind as much bacon fat as possible.

Next we’re going to add sliced leeks. 

In case you are new to leeks, I’ll show you a quick picture of how to prep them.

You want to remove the tougher dark green tops, and I do this by shaving upwards:

Leeks - Dark Green Tops Trimmed Off and Core Sliced in Half

Then slice through the center down the length of the leek, and rinse them well before slicing, to remove any inner dirt.

Cook the leeks for 8-10 minutes, until they have softened and caramelized slightly:

Sautéed and Caramelized Sliced Leeks in Nonstick Skillet

Remove the leeks to the mushroom bowl, then add chunks of russet potato to the pan (whether you peel them or leave the skin on is completely up to your preference. If I have time I peel them).

Season with paprika, cayenne, thyme, and salt:

Bite-size chunks of peeled russet potatoes in skillet with spices and fresh thyme

I had some fresh thyme on hand, but using dried works wonderfully too. 

Stir everything around and cook the potatoes for about 20 minutes, until tender and golden:

Golden Brown Russet Potato Chunks Cooked in Skillet

Chop or crumble the bacon, and add that back to the pan along with the mushrooms and leeks:

Crispy Bacon Bits, Sautéed Leeks, and Sautéed Baby Bella Mushrooms On Top of Russet Potato Chunks

Stir it all together over the heat for 2 minutes, then the hash is ready to serve:

Potato Hash Recipe - Served in a Black Nonstick Skillet with Red Spatula

I love adding a fried egg or Poached Egg to really round out the meal. 

Sweet Potato Hash is another highly recommended recipe that’s similar, or some classic Hash Browns. Enjoy!

Leek, Bacon and Mushroom Potato Hash

This Potato Hash is paired with mushrooms, bacon, leeks, paprika, cayenne, and thyme for a filling and flavorful brunch dish.

Leave a Review »


  • 6 oz bacon (about 10 strips)
  • 8 oz Baby Bella mushrooms thinly sliced
  • 2 cups sliced leeks* (white and light green parts only)
  • 2 tbsp ghee or other desired cooking fat
  • 2 lbs russet potatoes peeled and diced
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme (or use a few sprigs of fresh thyme)
  • 1/4 tsp cayenne pepper
  • kosher salt


  • Start by cooking the bacon over medium heat in a 12" nonstick skillet, for about 10 minutes, until the bacon is crispy and fat has rendered. Remove the bacon to a paper towel to drain, leaving the bacon fat in the skillet.
  • Increase the heat to medium high, and add the mushrooms. Cook for about 5-8 minutes, until the mushrooms no longer give off water and they have started to brown. Remove the mushrooms to a bowl, leaving as much bacon fat behind as possible.
  • Turn the heat back down to medium. Add the leeks to the pan, and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 8-10 minutes until softened and slightly caramelized. Remove to the mushroom bowl.
  • There will likely not be any bacon fat left in the pan at this point, so add the ghee (or other desired cooking fat), and add the potatoes. Season with the paprika, thyme, cayenne, and 3/4 tsp salt. Toss well, and cook potatoes for about 15-20 minutes, until fork tender and slightly golden.
  • Chop or crumble the bacon, and add it back to the pan, along with the cooked mushrooms and leeks. Toss and cook for 2 minutes, then taste to make any final seasoning adjustments. Serve and enjoy!


*See blog post for photo on how to shave upward to remove dark green part. Make sure to cut leek through the center and rinse under water to remove any dirt inside the leek, before slicing. Also, feel free to add more leeks (like 3 cups instead of 2) if desired.
Note on cook times: they will vary slightly depending on your stove and heat output. I put ranges, but also cues to watch for to tell doneness.


Calories: 370kcal, Carbohydrates: 44g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 296mg, Potassium: 1284mg, Fiber: 3g, Sugar: 2g, Vitamin A: 191IU, Vitamin C: 13mg, Calcium: 40mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated with new photos and copy in July 2020. Originally published February 2011.