Bacon Or Prontos Recipe

Prep

Chop vegetables: dice potatoes, onion, and bell pepper. Mince garlic.

In a large skillet, cook the bacon over medium heat until crisp. Remove and crumble; reserve 2 tablespoons of rendered bacon fat.

Add olive oil to the skillet (or use the bacon fat). Add diced potatoes and cook, stirring occasionally, until edges are golden and potatoes are tender, about 12-15 minutes.

Stir in onion, bell pepper, and garlic; cook until softened, about 5-7 minutes.

Return bacon to the skillet; season with salt, pepper, and paprika.

Make four wells in the hash. Crack eggs into wells; cover and cook until eggs are set to desired doneness (about 5-7 minutes for runny yolks).

Sprinkle with cheddar cheese and parsley; serve immediately.

Prep

Chop vegetables: dice potatoes, onion, and bell pepper. Mince garlic.

In a large skillet, heat olive oil over medium heat. Add crushed Prontos crackers; toast until lightly browned and crisp, about 3-4 minutes.

Add diced potatoes; cook, stirring occasionally, until edges are golden and potatoes are tender, about 12-15 minutes.

Stir in onion, bell pepper, and garlic; cook until softened, 5-7 minutes.

Season with salt, pepper, and paprika.

Make four wells in the hash. Crack eggs into wells; cover and cook until eggs are set to desired doneness (about 5-7 minutes).

Sprinkle with cheddar cheese and parsley; garnish with additional crushed Prontos if desired; serve hot.