Breakfast Hash

Skillet breakfast hash with crisp bacon, potatoes, peppers, cheddar and eggs.

Ingredients

• 1¼ lbs Russet Potatoes Peeled and Diced
• ½ Medium-Sized Yellow Onion Diced
• ½ Red Bell Pepper Diced
• ½ Green Bell Pepper Diced
• 3 Garlic Cloves Minced
• 2 Tbsp Scallions Chopped
• ¾ cup Freshly Shredded Cheddar Cheese
• ½ lb Thick-Cut Bacon Diced
• 1 Tbsp Avocado Oil
• 1 Tbsp Salted Butter
• ½ cup Chicken Broth
• 5 Large Eggs
• Kosher Salt to Taste
• Coarse Ground Black Pepper to Taste
• Paprika to Taste

Method

1. PREPARE THE POTATOES: Peel and dice the potatoes. Soak in salted cold water for 10 minutes, then drain and rinse 2 or 3 times. Spread on paper towels and dry thoroughly.
2. COOK THE BACON: Heat a large sauté pan or cast-iron skillet over medium-high heat. Add the avocado oil and bacon. Cook, stirring occasionally, until the fat renders and the bacon is crisp. Transfer to paper towels to drain.
3. BROWN THE POTATOES: Spread the potatoes in a single layer in the bacon fat. Season with salt, paprika and pepper. Leave undisturbed for about 5 minutes, until the bottom is lightly browned. Stir to brown the other sides, then remove and set aside.
4. COOK THE VEGETABLES: Add the garlic to the pan and cook for about 1 minute, stirring frequently. Add the onion and peppers, season with salt and pepper and cook for a few minutes, until softened.
5. FINISH THE POTATOES: Add the butter and chicken broth, then return the potatoes. Cover and cook for a few minutes, until mostly fork-tender. Stir in the bacon.
6. ADD THE EGGS: Make five wells in the hash and sprinkle the cheddar over the potatoes around them. Crack an egg into each well. Cover and cook for about 6–8 minutes, until the eggs are cooked to your liking. Remove from the heat and top with scallions.