Bacon Breakfast Hash
Happy Labor Day! I hope that everyone is enjoying time with their family and friends. My hubby has been traveling for work every week the last couple of months, so it was really nice to have him home on a Monday morning and not on an early flight. I decided to make us a yummy breakfast! You could get creative with which meat to use, or you could go with the strictly veggie route - get creative! We'll have some leftovers tomorrow morning, which I'm looking forward to (minus the eggs). Enjoy!
13 oz diced potatoes or hash browns (I use the Simply Potatoes diced version)
3-4 slices of thick cut bacon (I use Hormel Black Label Thick Cut), cut into bite size pieces
1/2 orange bell pepper, diced
1/2 green bell pepper, diced
dash of salt and pepper, to taste
3-4 eggs, cooked over easy/medium (whichever is your preference)
splash of hot sauce (as a condiment - optional)
In a cast iron skillet, cook the bacon over medium-high heat until browned. Remove the bacon to paper towels and reserve the bacon grease in the skillet. Add 1-2 tb olive oil over medium heat and then add the bell peppers, potatoes, salt and pepper and cook for 12-15 minutes, covered, stirring every 3-4 minutes.
While the potatoes are cooking, heat 1 tb oil or butter in a separate skillet. Cook 3-4 eggs for approximately 2-3 minutes per side, depending on your preference. Season with salt and pepper. Top the hash with the desired number of eggs, per serving. Top with your favorite hot sauce!