Bacon n’ Egg Breakfast Hash
School is back in session, and with it comes the need for healthy and easy-to-make recipes! Give your kids a good start to the day with Bacon n’ Egg Breakfast Hash.
Ingredients
- 1 Tbsp. olive oil
- 8 slices of bacon, diced
- 1 onion, chopped
- 1 red pepper, diced
- 2 tsp. paprika
- 2 tsp. garlic salt
- 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 5 cups o’brien potatoes, diced and boiled
- 1/2 cup shredded Cheddar cheese
- 4 eggs
- 1/2 cup chopped green onions
- 1 tsp. chopped parsley
- 1 avocado, sliced
Instructions
- Preheat oven to 400°.
- Add oil to a large oven-safe skillet and heat over medium-high heat. Fry bacon until crisp, then add onion and pepper. Cook until soft, stirring often.
- Add paprika, garlic salt, salt and pepper. Stir to coat evenly. Pour in potatoes. Let potatoes cook until crisp on the bottom.
- Once crisp, stir potatoes and make four wells. Sprinkle with cheese, then crack eggs into the four wells. Allow eggs to whiten slightly before placing in the oven. Cook until eggs are cooked and cheese is melted, about 10 minutes. Remove from oven and top with green onions, parsley and avocado slices.
