Ingredients:

  • 800g Russet potatoes, peeled and diced into 1/2 inch cubes
  • 2 tbsp avocado oil
  • 150g thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, chopped into 1/2 inch pieces
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh chives or parsley, chopped

Instructions:

  1. Place diced potatoes in a bowl of cold water for 5 minutes to remove surface starch. Drain and dry thoroughly with a clean kitchen towel.
  2. Add diced bacon to a cold 12-inch cast iron skillet. Turn heat to medium and cook for 8 minutes until fat is rendered and bacon is crispy.
  3. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add avocado oil to the pan.
  4. Add dried potatoes to the hot skillet in a single, even layer. Let sit undisturbed for 12 minutes until a deep mahogany crust forms on the bottom.
  5. Flip the potatoes and add the diced onion and red bell pepper. Sauté for another 8-10 minutes until vegetables are softened and potatoes are tender.
  6. Stir in the minced garlic, smoked paprika, salt, and black pepper. Sauté for 3 minutes until the garlic smells fragrant. Return the cooked bacon to the pan and toss to combine.
  7. Create four small wells in the hash mixture. Crack one egg into each well.
  8. Cover the skillet with a lid and cook for 5 minutes until egg whites are opaque and set, but yolks remain runny.
  9. Remove from heat, garnish with fresh chives or parsley, and serve immediately.