Cheesy Bacon and Egg Hash
Description
You don't just have to serve this fabulously delicious meal for breakfast. It's also great for brunch, lunch or even dinner. It has everyone's favorite food and is simple to prepare. You can even add vegetables, like spinach to make it even better, if you
Ingredients
24 oz. potatoes, about 4 medium-sized, scrubbed, peeled and diced into 3/4 inch cubes
2 T. olive or coconut oil
7 oz. diced bacon, trimmed of fat
2 scallions or shallots, trimmed and finely sliced
4 large eggs
1/4 c. shredded mozzarella or cheddar cheese
freshly ground black pepper, to season
Directions
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Stove Top:
Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil; cook while stirring occasionally, until golden and crispy, about 20 minutes. If wanting to speed up cooking time, cover pan, checking potatoes every 4-5 minutes or so to stir them, about 15 minutes.
Add the bacon to the pan; fry while stirring occasionally for 10 minutes, until crisp. The potatoes should be golden with crisp edges, while soft on the inside. Add the scallions; stir; season with pepper. The bacon will release some oil now to cook the eggs.
Make 4 wells in the hash; crack an egg into each well; arrange the cheese around each egg. Fry until the whites are set and the eggs are cooked to your liking.
Serve immediately. Don't leave the hash in the pan or the eggs will continue cooking.
Oven Method:
Preheat oven to 400 degrees.
Arrange potatoes in a single layer in a cast iron skillet, oven proof pan, or rimmed baking sheet. Spray with a light coating of cooking oil spray.
Bake about 30 minutes, stirring halfway through cooking time, until crisp and golden. Remove from oven; add bacon; place back in the oven for 10 minutes or until the bacon is crispy.
Remove from oven; make 4 wells in the hash; crack an egg into each well; arrange the cheese around each egg. Place back into the oven until the whites are set and the eggs are cooked to your liking.
Serve immediately.
4 servings.