Bacon Breakfast Hash

This hash is hearty, flavorful and one of my favorite dishes to make for brunch. The thing I love most about it, is that you can basically just throw in whatever veggies you have on hand. This version is my “go-to” of potatoes, onions and peppers. Other times, I’ll throw in mushrooms, spinach, leftover roasted veggies etc. A breakfast hash is actually a great way to liven up leftover veggies from the previous week. This dish might look intimidating, but it is so easy! It takes about 35 – 40 minutes to cook and is well worth the wait. Plus, it’s a one-pot meal so there is not much cleanup. My husband loves waking up to this for breakfast, and it makes the house smell amazing!

Serves 4

Ingredients:

• 6 strips of bacon
• 1 lb baby red potatoes
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 4 cloves of garlic, chopped
• 5 scallions, sliced
• 1 cup cherry tomatoes, halved and seeded
• 4 eggs
• 1 avocado

Directions:

Cut the bacon into half inch sized pieces. Add bacon to a large sauté pan (or cast-iron skillet) and cook over medium heat until bacon is crispy.

While bacon is cooking, cut potatoes into bite sized pieces. Once bacon is cooked, use a slotted spoon to remove bacon from the pan onto a paper towel lined plate. Add the potatoes into the pan with the bacon fat and cook for about 15 minutes, until potatoes have softened. Then add chopped onions and peppers into the pan.  Season with salt and pepper to taste. Continue cooking for another 10 minutes. Add in garlic and scallions (reserving a small amount for garnish).  Cook for another 5 minutes. Then add the cooked bacon and the tomatoes into the pan and stir.

Use a spoon to create 4 little wells in the potato hash. Then drop in cracked eggs into each hole, one at a time. Cover the pan until egg whites are cooked but the yolks are still slightly runny, about 5 – 7 minutes. Top with avocado slices and scallions.

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