Potato and Bacon Hash with Fried Eggs
Bree Hester
Updated Jan 28, 2013
Ready in 40 minutes, our hearty potato and bacon hash with fried eggs is ideal for when you imbibed just a little too much the night before or when you need some added fuel for the day ahead.
Potato and Bacon Hash with Fried Eggs
- Prep Time 10 min
- Total 40 min
- Servings 4
- Ingredients 11
Ingredients
- 4 slices thick-cut bacon, cut in 1-inch pieces
- 4 baking potatoes, peeled, finely chopped
- 1 cup chopped onions (2 medium)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon olive oil
- 4 eggs
Instructions
-
Step1In 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.
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Step2To 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.
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Step3Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
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Step4To 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.
Nutrition
Nutrition Facts are not available for this recipe
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