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Potato and Bacon Hash with Fried Eggs
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| Ingredients | |
| 4 Slices | thick-cut bacon, cut into 1-inch pieces |
| 4 | baking potatoes, peeled and finely chopped |
| 1 cup | onions, chopped, (2 medium) |
| 1/2 cup | red bell pepper, chopped |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 2 tsp | fresh thyme leaves, chopped |
| 2 Tbsp | chopped fresh Italian, (flat-leave) Parsley |
| 1 Tbsp | olive oil |
| 4 | eggs |
Directions
1.) In a 12-inch skillet or saute pan, cook bacon over medium heat about 5 minutes or until crisp. remove bacon from skillet; place on paper towels to drain. Set aside.
2.) To 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.
3.) Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
4.) To fry eggs, heat 10-inch skillet or saute 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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