Smoky Bacon Breakfast Hash

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 10 oz thick-cut smoked bacon
• 1.5 lb Yukon gold potatoes
• 1 large yellow onion
• 1 large red bell pepper
• 1 poblano pepper
• 3 garlic cloves
• 1.5 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 3 tbsp chopped chives
• to serve hot sauce
• 1 tbsp neutral oil if needed

Instructions

1. 1Dice the potatoes into 1/2-inch cubes and pat them very dry with a towel so they crisp instead of steam. Chop the onion and both peppers into similar small pieces and mince the garlic.
2. 2Set a large 12-inch cast-iron skillet over medium heat and cook the bacon until deeply browned and crisp, turning as needed, about 8 to 10 minutes. Transfer bacon to a paper-towel-lined plate, leaving drippings in the pan.
3. 3Raise heat to medium-high and add the potatoes in a single layer. Cook without stirring for 4 to 5 minutes until golden on the first side, then toss and continue cooking until mostly tender and browned, about 10 to 12 minutes total, adding a splash of oil only if the pan looks dry.
4. 4Stir in the onion, red bell pepper, and poblano. Cook, stirring occasionally, until the vegetables soften and pick up browned edges, about 6 to 8 minutes. Add the garlic, smoked paprika, chili powder, salt, and black pepper; cook 1 minute more until the spices smell toasty.
5. 5Chop or crumble the reserved bacon and fold most of it into the hash, saving a little for garnish. Taste and adjust seasoning so the smoky notes stand out.
6. 6Make six small wells in the hash with a spoon. Crack an egg into each well, cover the skillet with a lid or sheet pan, and cook over medium-low heat until the whites are set and yolks are still runny, about 4 to 6 minutes—or longer if you prefer firmer yolks.
7. 7Remove from heat, shower with chives and remaining bacon, and bring the skillet straight to the table with hot sauce on the side. Scoop generous portions so guests get potato, pepper, and a full egg in every serving.