One of my favorite breakfast dishes to make on the weekends is bacon hash with fried eggs. It’s quick, easy and doesn’t require a lot of clean up because I make everything in the same skillet. What’s better than a delicious Saturday breakfast that requires little cleanup afterwards?
1-2 Yukon Gold potatoes, diced
3 slices applewood smoked bacon, diced
Dash of crushed red pepper flakes
Salt and pepper to taste
Chopped parsley for garnish
In a skillet over medium heat, cook bacon until crispy. Remove from pan and place on paper towels. Remove some of the bacon grease, but leave one or two tablespoons in the skillet. Add potatoes and saute until golden brown. The potatoes should be crusty on the outside and soft inside. Add salt, pepper and red pepper flakes while the potatoes are cooking in the bacon grease. Once cooked, remove potatoes and set aside. Add eggs to the skillet and season with salt and pepper. Cook the eggs to the desired consistency. I prefer my eggs runny. Combine potatoes and bacon and top with fried eggs. Sprinkle parsley on top prior to serving.