Potato, Bacon and Bell Pepper Hash

By cheeserohan

Ingredients

• 1 lb russet potatoes, peeled and diced
• 1 Tbsp plus 1 1/4 tsp kosher salt, divided
• 1/2 lb bacon
• 1 large yellow onion, chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 10 large eggs
• 1/4 tsp black pepper, divided

Preparation

Step 1

1. Bring potatoes, 4 c water and 1 Tbsp salt to a boil in a saucepan over high. Reduce to medium low,and cook until almost fork-tender, about 3 min. Drain and transfer to a baking sheet to cool.

2. Cook the bacon in a 12 to 14-in nonstick skillet over medium until crisp, 8 to 10 min. Remove bacon and drain on paper towels, reserving 2 Tbsp drippings in skillet and another 1 Tbsp in a bowl for later use. Cool and crumble bacon.

3. Add onion and peppers to skillet over medium-high, and cook, stirring occasionally, until onion is browned and peppers are softened, about 10 min. Add potatoes to skillet, and toss with onion mixture until combined. Press potato mixture into an even layer, and cook, undisturbed, until mixture is golden brown on bottom, about 4 min. Working is sections, gently flip over potato mixture, and cook, undisturbed, until golden brown, about 4 min.

4. Lightly beat together eggs, 3/4 tsp salt and 1/4 tsp pepper. Using a spoon, push the potato mixture to one side of the skillet; add beaten egg and the reserved 1 Tbsp drippings to empty side of skillet. Cook, gently stirring eggs with drippings, until softly scrambled, about 3 min. Add bacon, and remaining 1 tsp salt and 1/2 tsp pepper. Gently fold mixture together and serve.