Potato and Bacon Hash with Fried Eggs

 

4

slices thick-cut bacon, cut in 1-inch pieces

4

baking potatoes, peeled, finely chopped

1

cup chopped onions (2 medium)

1/2

cup chopped green bell pepper

1/2

cup chopped red bell pepper

1/2

teaspoon salt

1/4

teaspoon pepper

2

teaspoons chopped fresh thyme leaves

2

tablespoons chopped fresh Italian (flat-leaf) parsley

1

tablespoon olive oil

4

eggs

• 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.