Lodge Skillet Breakfast Hash

Steps

1. 1. Cook the bacon until crispy

   • Cook 4 slices chopped bacon in a 10-inch Lodge skillet over medium heat until crispy, about 6 minutes.
   • Transfer bacon to a paper towel-lined plate, leaving 2 tbsp drippings in the skillet.

2. 2. Sauté the vegetables and potatoes

   • Add 2 tbsp olive oil to the skillet with bacon drippings over medium-high heat.
   • Add 1 lb diced potatoes, 1 diced onion, and 1 diced red bell pepper; cook, stirring occasionally, until potatoes are golden and tender, about 12–15 minutes.
   • Stir in 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.

3. 3. Create wells for the eggs

   • Return cooked bacon to the skillet and stir to combine.
   • Using a spatula, make 4 shallow wells in the hash mixture.
   • Crack 1 egg into each well.

4. 4. Cook the eggs to desired doneness

   • Cover the skillet and reduce heat to low; cook until egg whites are set and yolks are still runny, about 5–7 minutes.
   • Remove from heat, garnish with fresh parsley if desired, and serve directly from the skillet.