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Potato and Bacon Hash with Fried Eggs

By Bree Hester
Created January 10, 2017
When one has had too much to drink, there is nothing like a hearty breakfast to make you feel better. This potato and bacon hash with fried eggs hits the spot.
PotatoHashWithFriedEggs_beauty

Everyone has their own remedy for curing hangovers. I asked my friends and acquaintances what they need to nurse a hangover and the answers were varied and interesting. Many have pre-bed rituals to offset the impending hangover: Lots of water, a piece of bread, a pre-emptive aspirin or two, coconut water, and even a few of your kid’s multivitamins.

What they need to eat the next day is even more interesting. Tacos, chili cheese fries, tortilla soup, yogurt and cereal, grilled cheese, a giant cheeseburger, Vietnamese food, and to wash it down, an icy cold soda. The common denominator, from what I can tell, is grease. For me, I need carbs and protein. A potato hash with bacon and fried eggs (with a very large cup of coffee) seems to do the job. If I know that I will be out late and there is an off chance that I might not be feeling 100 percent the next day, I will bake some potatoes the day before. That way, a semi-greasy breakfast is just moments away. Throw in whatever you have in your fridge and you will be feeling better in no time.

Potato and Bacon Hash with Fried Eggs

Ingredients

    • 4slices thick-cut bacon, cut in 1-inch pieces
    • 4baking potatoes, peeled, finely chopped
    • 1cup chopped onions (2 medium)
    • 1/2cup chopped green bell pepper
    • 1/2cup chopped red bell pepper
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    • 2teaspoons chopped fresh thyme leaves
    • 2tablespoons chopped fresh Italian (flat-leaf) parsley
    • 1tablespoon olive oil
    • 4eggs

Directions

  • 1In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
  • 2To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
  • 3Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
  • 4To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

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