Crispy Tyrolean Hash with Bacon & Egg

Ingredients

• 1.5 lb waxy potatoes, unpeeled
• 6 oz bacon, chopped
• 1 medium yellow onion, sliced thin
• 2 large eggs
• ½ tsp caraway seeds

Instructions

1. 1

   Cut potatoes into 1/2-inch dice (leave skin on). Cook bacon in a large skillet over medium-high until crispy, 5–6 minutes.

2. 2

   Remove bacon to a plate, then add potatoes to the fat in batches—don't stir for 3 minutes so they brown.

3. 3

   Toss potatoes and cook 5 more minutes until mostly golden, breaking up clumps as needed.

4. 4

   Add onion and caraway. Toss and cook 3–4 minutes until onion softens and potatoes are tender throughout.

5. 5

   Return bacon to the pan, stir to combine, then push hash to the sides and crack both eggs into the center.

6. 6

   Cover and cook 2–3 minutes until egg whites set but yolks still jiggle. Serve straight from the skillet.

Tools you’ll need

• 12-inch cast iron skillet or large stainless steel pan
• cutting board
• sharp knife

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