Full Recipe

Cook bacon or sausage

In a large skillet over medium heat, add the bacon strips (or sausage). Cook until crisp and browned, turning occasionally, about 6–8 minutes. Transfer to a paper towel-lined plate and keep warm. Reserve 1 tablespoon of rendered fat in the skillet; drain excess if necessary.

Scramble the eggs

In a bowl, whisk together the 4 large eggs and 2 tablespoons milk until combined and slightly frothy. Melt 1 tablespoon butter in a separate nonstick skillet over medium-low heat. Pour in the eggs and cook gently, stirring occasionally with a spatula, until they form soft curds and are just set, about 3–4 minutes. Season lightly with salt and pepper. Keep warm.

Prep potatoes and aromatics

Peel (if desired) and dice the 2 medium potatoes into 1/2-inch cubes so they cook evenly. Dice 1/2 medium yellow onion and 1/2 red bell pepper.

Cook potatoes

Heat the large skillet with the reserved 1 tablespoon bacon fat (if you didn't reserve fat, add 1 tablespoon olive oil) over medium heat. Add the diced potatoes in a single layer. Let them cook, undisturbed, for 4–5 minutes to develop a golden crust, then stir. Continue to cook and stir occasionally for another 8–10 minutes until potatoes are tender and browned. If potatoes begin to stick, reduce heat slightly and add 1–2 tablespoons water to deglaze.

Add onion and pepper

Add the diced onion and red bell pepper to the potatoes and cook another 4–5 minutes until the onion is translucent and peppers have softened. Season the potato mixture with 1 teaspoon salt, 1/2 teaspoon smoked paprika, and black pepper to taste. Stir to combine.

Finish vegetable hash

Stir in 1 cup baby spinach and 1/2 cup halved cherry tomatoes to the hot potatoes and cook for 1–2 minutes until the spinach wilts and tomatoes are warmed through.

Combine with eggs and cheese

Lower heat to low. Add the scrambled eggs to the skillet with the potatoes and gently fold everything together. If using grated cheddar, sprinkle 1/2 cup over the mixture and cover for 1 minute to melt the cheese.

Plate and garnish

Divide the hash and eggs between plates. Arrange the cooked bacon (or sausage) alongside or on top. Sprinkle chopped chives or parsley over each serving. Season with additional salt and pepper and hot sauce to taste.

Serve immediately while hot. Estimated serving size: hearty breakfast for 2. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet over medium heat until warmed through.