Easy Breakfast Hash

Loaded with protein, fiber and deliciousness, this easy to put together hash will keep you going strong well into the afternoon. Feel free to add in a handful of chopped spinach or kale, if you like. This recipe makes two servings.

PREP TIME: 10 minutes
COOK TIME: 25 minutes

12-15 fingerling potatoes
4 slices bacon, chopped
10 grape or cherry tomatoes, washed and sliced in half
1 small red onion, thinly sliced
1/2 bell pepper, cored, seeded and thinly sliced
4 large eggs
Fresh chopped parsley, for garnish (optional)
Salt and pepper, to taste

Place potatoes in a large enough pot to cover with 2 inches of water and salt liberally. Bring to a boil and cook potatoes for 5 minutes, until they are al dente. Drain and let cool for about 5 minutes. Once potatoes are cool enough to handle, slice in half lengthwise.

Heat a large, heavy-bottomed skillet to medium. Add bacon and cook until bacon begins to render some of its fat. Add potatoes to pan along with peppers, onions and tomatoes. Cook until the bacon and potatoes begin to brown and potatoes are fork-tender, about 10 minutes. Crack eggs directly into pan and cook until the eggs set, about 5 minutes. Season with salt and pepper, garnish with parsley and serve immediately.