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

4 eggs

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1

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.
2

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.
3

Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
4

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.