Bacon & Bell Pepper Breakfast Hash with Fried Eggs

Wash and dice the russet potatoes into 1/2-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Parboil for 5 minutes, then drain thoroughly in a colander.

While potatoes are parboiling, dice the bacon into 1/2-inch pieces. Dice the red and green bell peppers and yellow onion into similar-sized pieces. Mince the garlic cloves. Slice the green onions and chop the parsley.

Heat a large cast-iron skillet over medium heat. Add the diced bacon and cook until crispy, about 8-10 minutes, stirring occasionally.

Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.

Add 2 tablespoons of olive oil to the bacon fat in the skillet. Increase heat to medium-high and add the parboiled potatoes in an even layer. Cook undisturbed for 5 minutes to develop a crust.

Stir the potatoes and continue cooking for another 5-7 minutes, stirring occasionally, until golden brown on multiple sides.

Add the diced bell peppers and onion to the skillet. Season with paprika, dried thyme, remaining 1/2 teaspoon salt, and black pepper. Cook for 5-6 minutes until the vegetables begin to soften.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Return the crispy bacon to the skillet and gently fold everything together. Reduce heat to low to keep warm while preparing the eggs.

In a separate non-stick skillet, melt 2 tablespoons of butter over medium heat. Crack 8 eggs into the skillet, being careful not to break the yolks.

Cook the eggs until the whites are set but yolks are still runny, about 3-4 minutes. Season with a pinch of salt and pepper.

Divide the hash among four plates and top each serving with two fried eggs.

Garnish with sliced green onions and chopped parsley before serving.