Cast-Iron Hash Skillet

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 1 1/2 lb Yukon gold potatoes
• 6 slices thick-cut bacon
• 1 large yellow onion
• 1 poblano pepper
• 3 garlic cloves
• 4 large eggs
• 3 green onions
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• to serve hot sauce
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Dice the potatoes into three-quarter-inch cubes, leaving skins on for rustic texture. Thinly slice the onion, dice the poblano, mince the garlic, and slice the green onions, keeping whites and greens separate.
2. 2Set a 12-inch cast-iron skillet over medium heat. Cook the bacon until crisp and the fat renders, 8 to 10 minutes. Transfer bacon to a paper-towel-lined plate and leave two tablespoons of drippings in the pan; add olive oil if needed.
3. 3Increase heat to medium-high. Add the potato cubes in a mostly single layer. Season with smoked paprika, chili powder, salt, and black pepper. Cook undisturbed until a deep golden crust forms on the bottoms, 5 to 6 minutes.
4. 4Stir and continue cooking, turning occasionally, until potatoes are nearly tender and well browned, another 10 to 12 minutes. If the pan looks dry, drizzle a little more oil.
5. 5Add the onion, poblano, and green onion whites. Sauté until the vegetables soften and pick up color at the edges, 5 to 6 minutes. Stir in the garlic for the last minute until fragrant.
6. 6Crumble the reserved bacon back into the hash and toss to combine. Taste and adjust salt and smoke level with an extra pinch of paprika if desired.
7. 7Use a spoon to make four shallow wells in the hash. Crack one egg into each well. Transfer the skillet to the oven and bake until the egg whites are set but yolks are still runny, 7 to 9 minutes—or longer if you prefer firmer yolks.
8. 8Remove the skillet carefully with a thick towel or mitt—the handle will be extremely hot. Scatter green onion tops and chopped parsley over the top. Bring the whole skillet to the table with hot sauce on the side for a casual backyard brunch centerpiece.