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Potato and Bacon Hash with Fried Eggs
potato and bacon hash with fried eggs
4 slices thick-cut bacon, cut in 1-inch/2.5 cm pieces
4 baking potatoes, peeled, finely chopped
1 cup (250 mL) chopped onions (2 medium)
1/2 cup (125 mL) chopped green bell pepper
1/2 cup (125 mL) chopped red bell pepper
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tsp (10 mL) chopped fresh thyme leaves
2 tbsp (30 mL) chopped fresh Italian (flat-leaf) parsley
1 tbsp (15 mL) olive oil
In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
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.
Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
To fry eggs, heat 10-inch skillet or sauté 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.
No nutrition information available for this recipe
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