Potato and Bacon Hash with Fried Eggs

The next time you are baking potatoes, throw a few extra in the oven for this meal.  It’s a great and satisfying late night meal, lunch, breakfast or dinner.

Ingredients (serves 2):

4 strips of bacon, cut into 1 inch pieces

2 medium leftover baked potatoes, cut into bite-size chunks

1 cup sliced onion

1 cup sliced green pepper

1 Tablespoon flour

2 teaspoons seasoned salt

1 Tablespoon canola oil

2 eggs

Salt and pepper to taste

Parsley to garnish

Directions: Fry bacon pieces on medium heat in a skillet. When crispy, remove the bacon to a paper towel lined sheet, but reserve the fat in the pan.

While the bacon is rendering, toss the potato chunks, sliced onions, sliced green peppers with the flour and salt in a mixing bowl. Once you remove the bacon, toss in the potato mixture. Cook on medium heat, stirring every 4 or 5 minutes, for 15 minutes or until the onions and peppers are soft and the potatoes have a nice crust. Remove to a baking sheet and keep in a warm oven until the eggs are ready.

In the same skillet you used to cook the veggies, add the Tablespoon of canola oil. Heat over medium heat until the oil shimmers, but does not smoke. Crack the eggs into the pan and carefully spoon some hot oil over the tops until the sides of the eggs start to turn golden. Season the eggs with salt and pepper.

Place ½ of the potato mixture on a plate, top with one egg and ½ of the reserved bacon. Garnish with a few sprigs of parsley.