Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 slices thick-cut bacon, chopped (approx. 100g / 3.5 oz)
  • 1 medium yellow onion, diced (approx. 150g / 5.3 oz)
  • 2 medium russet potatoes, peeled and diced (approx. 400g / 14 oz)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley, for garnish (optional) (15 ml)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the skillet.
  2. Add diced onion to the skillet with the bacon fat and cook until softened, about 5 minutes. Add diced potatoes, smoked paprika, and garlic powder. Season with salt and pepper.
  3. Cook the potato mixture, stirring occasionally, until the potatoes are tender and golden brown, about 15 minutes. If the potatoes start to stick, add a splash of water or broth to deglaze the pan.
  4. While the potatoes are cooking, fry the eggs in a separate pan or use a corner of the skillet with a bit of additional oil, cooking them to your desired doneness (sunny-side up is recommended).
  5. Divide the potato hash between two plates. Top each serving with crispy bacon and a fried egg. Garnish with chopped parsley, if desired.