Potato Hash Recipe (with Video)

1. Peel and chop 3 leftover baked potatoes (russet or Yukon golds) into ½” pieces. Also roughly chop ½ large white onion and red bell pepper.
2. In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Remove meat and set aside.
3. Add in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color.
4. Add in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes.
5. Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Let sit undisturbed for another 2 minutes. Repeat this process about 4 times, until everything is cooked, crisp, and browned.
6. Before the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier.
7. Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Crack in 4 eggs, one into each divot.
8. Cover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny.
9. In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives.