Breakfast Hash

Ingredients

2 russet potatoes cut into 1/2" cubes
4-5 small red and yellow peppers, diced
1 small yellow onion, diced
2 cloves garlic, minced
3 slices bacon, cut into 1/2" pieces
2 tablespoons butter, divided
Salt and pepper to taste
1/2 tsp paprika (add more to taste)
4 eggs
hot sauce (optional)

Directions

Preheat oven to 400 degrees.
Place potatoes in a single layer in a microwave safe dish and cover tightly with plastic wrap. Poke holes to vent, then microwave for 5 minutes. Set aside.
Heat an oven safe nonstick or cast iron skillet over medium heat. Add the bacon and cook until brown and crisped.
Use a slotted spoon to transfer the bacon to a paper towel lined dish. Set aside.
Add 1 tbsp of the butter to the pan with reserved bacon fat and heat over medium heat.
Add the diced peppers and onions and sauté until vegetables are softened, about 3-4 minutes. Transfer the vegetables to a small bowl and set aside.
Add remaining butter to the pan and heat until the butter is melted and foamy. Add the potatoes in a single layer.
Season the potatoes with smoked paprika, salt and pepper and cook for 3-4 minutes. Do not stir, just let them get a nice crust before disturbing them.
Use a thin, flexible spatula to turn the potatoes over in the pan to crust the other sides, cooking for 2-3 more minutes per turn (about 12 minutes total).
Add the raw, chopped garlic, peppers and onions to the potatoes and carefully fold them in, so that you don't break up the potatoes. Cook for 3-4 minutes.
Crack the eggs on top of the hash - spaced a few inches apart. Lightly salt and pepper the eggs and cook on the stovetop for 1-2 minutes.
Sprinkle on reserved bacon, then transfer the pan to the oven and cook for 2 minutes.
Turn on the broiler and heat the eggs for 1-2 minutes until whites are cooked through, but yolks are still jiggly.
Serve immediately with hot sauce.