This is one of Gabriel’s (my husband) favorite dishes. This is great for breakfast or brunch. Really, you could eat it for any meal.
1 huge potato (2 cups), small dice (1/2 inch cubes)
1/2 package of bacon, 1 inch pieces
1 c. yellow onion, diced
2 garlic cloves, minced
TT salt and pepper
If you want to cut some time, use these Ore-Ida diced Hash Brown potatoes. They’ll taste just as good and shouldn’t take longer than raw potatoes.
1. In a big skillet, cook your bacon until about halfway done on med-high heat.
2. Add in your onions, and cook until they’re translucent and the bacon is cooked through. This took me a total (from the start of the bacon) about 13 minutes. Every stove is different, so keep watch and don’t burn your onions.
3. Once they’re cooked through, remove from the pan but keep the oil. Add in about another tablespoon of oil and your potatoes and sprinkle about a tsp of salt.
4. Allow your potatoes to cook, stirring every few minutes. After about 10 minutes of stirring, cover your potatoes with a lid. My skillet actually doesn’t have a lid, so I used a baking sheet and it worked just fine. This will help finish off cooking the potatoes.
5. When your potatoes are almost done, I like to smash a few with either a fork or a potato masher to get some different type of texture. This is when you want to add in the garlic.
6. When they’re done, add in the bacon/onion mixture and stir together. Taste to adjust your seasonings. Cook together for about 5 minutes to let the flavors come together.
7. Make 4 little holes in your hash with a spoon. This is where the eggs will go. Crack your eggs in a little bowl or measuring cup and pour into the hole one by one (to avoid getting shell in the hash).
8. Adjust the heat to medium. Sprinkle salt and pepper on the egg and cover with a lid to allow the cook. Keep covered for about 5 minutes or until egg is cooked to your liking.
9. Sprinkle with chopped parsley and serve.