Fried Eggs Over Breakfast Hash

1. 1

   Add bacon fat or butter to a large skillet over medium/high heat. Once the pan is good and hot, reduce the heat to medium and add in the cubed potatoes. Cook for 5 minutes undisturbed.

2. 2

   Then add in the diced onions and a good pinch of kosher salt. Stir and cook for an additional 5 minutes, stirring occasionally until onions are soft and the potatoes are fork tender and golden.

3. 3

   Throw in the minced garlic and cook for a minute or two.

4. 4

   Throw in the cubed meat of your choice, paprika and thyme. Stir and heat through, then de-glaze the pan by adding 1/3 cup of water and scraping up those bits stuck to the bottom of the pan.

5. 5

   Check potatoes for salt, otherwise season with black pepper to taste.

6. 6

   Lastly throw in the minced green onion and chopped parsley, stir and reduce the heat to low and keep warm while frying up 4 eggs.

7. 7

   Note: I fry my eggs up in a large pan over medium heat with a little butter or bacon fat (yum!). I flip the eggs once the egg whites are set for a few seconds to cook the top of the egg. I like a runny egg, but you cook them the way you like. I also season my fried eggs with black pepper and Lawry's Season Salt.

8. 8

   Dish up the hash into 4 bowls and top each with a fried egg. Break the yolk and enjoy!

* Per serving · 4 servings · Values may vary.

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