Savory Breakfast Hash with Poached Eggs
Ingredients
- 2 medium potatoes, diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, chopped
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 4 eggs
- 2 tbsp white vinegar
- Fresh parsley for garnish
Instructions
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the skillet.
- Add the diced potatoes to the skillet and cook until they start to brown, about 8-10 minutes.
- Add the chopped onion, red bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
- Season the hash with paprika, cumin, salt, and pepper. Mix well to combine all the flavors.
- Meanwhile, bring a pot of water to a simmer and add the white vinegar.
- Carefully crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a soft yolk.
- Using a slotted spoon, remove the poached eggs from the water and place them on a paper towel to drain excess water.
- To assemble, divide the savory hash among plates, top each serving with a poached egg, sprinkle with the crispy bacon, and garnish with fresh parsley.
- Serve the savory breakfast hash with poached eggs immediately and enjoy!
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