Squash And Bacon Hash With Eggs
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 large
EggDirections:
1
Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 7 minutes
2
Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet
3
Add the potatoes to the skillet and season with 3/4 teaspoon salt and a few grinds of pepper
4
Cook, stirring occasionally, until browned and tender, 8 to 12 minutes
5
Add the onion, season with salt and continue cooking until the onion is lightly browned and the potatoes are cooked through, 3 to 5 minutes
6
Add the squash and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the campfire)
7
Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well
8
Scatter the tomatoes around the eggs, cover the skillet and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes
9
Season the eggs with salt and pepper; sprinkle with parsley before serving
10
Photograph by Ryan Dausch