Maple Campfire Bacon & Potato Hash

Crispy potatoes, crispy bacon, an egg on top. The maple-smoke pepper goes in at the very end so its sugars stay sweet, not scorched.

Serves: 4 · Prep: 10 min · Cook: 30 min · Total: 40 min

Ingredients

• 6 slices thick-cut bacon, cut into ½-inch pieces
• 1½ lb Yukon Gold potatoes, cut into ½-inch dice
• 1 small yellow onion, diced
• 1 Tbsp neutral oil, if needed
• 2 tsp Maple Campfire Pepper
• 4 large eggs
• Sliced green onions, for serving

Steps

1. In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Scoop it out and leave about 2 Tbsp fat in the pan (add the oil if short).
2. Add the potatoes in an even layer. Cook 12 to 15 minutes, turning every few minutes, until browned and tender. Add the onion for the last 5 minutes.
3. Turn the heat to low, return the bacon and sprinkle the Maple Campfire over everything. Toss 1 minute.
4. Make 4 wells, crack an egg into each, cover and cook 4 to 6 minutes, until the whites are set and the yolks are as firm as you like.
5. Scatter with green onions and serve from the skillet.

A word on salt

Bacon plus Maple Campfire is plenty. Taste before adding any salt.

Safe temps

Eggs: USDA recommends cooking until whites and yolks are firm. Bacon: cook until crisp.

Swap it

For a straight-up diner hash, use Salty’s Seasoned Pepper and add salt to taste (it has none).

Photo: Nima Naseri on Unsplash