Potato, Bacon, and Egg Hash

I got inspired this morning as I attempted to be as lazy as possible and stay in bed watching TV. Giada had this awesome recipe for Salami, Bacon, and Spinach Hash and because I can never leave well enough alone and I didn’t have some ingredients, of course I modified it. These measurements are a guesstimate as I just added what amount looked right. It was delicious!

• 3 slices thick cut smoked bacon, cut into 1/2-inch pieces
• 1 medium russet potatoes, unpeeled and cubed
• kosher salt
• black pepper
• 1 tablespoons extra-virgin olive oil
• 1 /4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 cup shredded cabbage
• 3 slices Genoa salami stacked on top of each other and cut into chunks
• 1/4 teaspoon ground nutmeg
• 1 small Roma tomato, diced
• 2 large, organic eggs
• chopped fresh parsley

Directions

1. Cook the bacon in a stainless steel skillet over medium heat. Stirring occasionally to brown evenly and crisp. About 5 minutes. Remove bacon to paper towel and reserve.
2. In the bacon fat, cook the potatoes sprinkled with salt and pepper. Stir often until crisp, about 10 minutes. Remove and add to paper towel.
3. Add oil, onion, green pepper, salt, and pepper to pan. Cook until soft, about 5 minutes. Add cabbage, salami, tomato, nutmeg, salt and pepper and cook through about 4 minutes.
4. Add the bacon and potatoes back in and stir well. Make 2 openings in the mixture and crack an egg into each opening. Cook until the eggs are set but yolks are still runny. My eggs took about 7 minutes.
5. Sprinkle with fresh parsley and serve. Yum!