Breakfast Hash

Ingredients

• 1.5 pounds russet potatoes – peeled and cut into 0.5-inch cubes
• 8 ounces thick-cut bacon – cut into 0.5-inch pieces
• 1 tbsp vegetable oil
• 1.5 cups yellow onion – diced
• 1 cups red bell pepper – diced
• 2 cloves garlic – minced
• 1 tsp paprika
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 4 large eggs
• fresh parsley – chopped (for serving)
• hot sauce – for serving

Instructions

1. Bring a large pot of water to a boil. Add the russet potatoes and simmer until the edges are just tender but centers remain slightly firm, 5–7 minutes. Drain and let steam-dry in the colander for 2 minutes.
2. Place a large 12-inch skillet (preferably cast iron) over medium heat. Add the thick-cut bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, 8–10 minutes. Transfer bacon to a plate and leave about 2 tablespoons fat in the skillet.
3. If needed, add the vegetable oil to reach roughly 2 tablespoons total fat. Increase heat to medium-high until the fat is shimmering.
4. Add the drained potatoes in an even layer. Cook undisturbed until the undersides are deeply golden, 5–7 minutes. Flip and continue cooking, flipping occasionally, until browned and tender throughout, 6–8 minutes.
5. Push the potatoes to one side of the skillet. Add the yellow onion and red bell pepper to the empty side and cook, stirring, until softened and lightly browned, 4–6 minutes.
6. Stir in the garlic and cook until fragrant, 30–60 seconds.
7. Return the bacon to the skillet. Sprinkle over the paprika, kosher salt, and black pepper, then toss everything together and taste, adjusting seasoning as needed.
8. Make 4 shallow wells in the hash and crack one egg into each. Cover the skillet and cook over medium heat until the whites are set and the yolks are to your liking, 3–5 minutes for runny-to-jammy.
9. Remove from heat. Scatter fresh parsley over the top and serve immediately with hot sauce.