Cheesy Bacon and Egg Hash

Ingredients

• 24 oz potatoes, about 4 medium-sized, scrubbed clean and peeled
• 2 tablespoons olive oil, or coconut oil
• 7 oz diced bacon, trimmed of fat
• 2 scallions or spring onions, shallots trimmed and finely sliced
• 4 large eggs
• 1/4 cup shredded mozzarella cheese, or cheddar
• Cracked pepper to season

Directions

1. Set your oven to 400°F (200°C) so it can heat while you start the potatoes.
2. Put the potatoes into a roomy saucepan, add enough cold water to cover them, and bring everything to a boil. Lower the heat and let them simmer for 10 minutes, just until barely tender. Drain them well, then put them aside.
3. Warm the oil over medium-high heat in a large skillet that can go in the oven. Scatter in the bacon and cook for 5 minutes, until it has browned and turned crisp. Lift it out with a slotted spoon and place it on paper towels so the extra fat can drain.
4. Tip the potatoes into that same skillet and cook for 8 minutes, turning them now and then, until they pick up a golden crust. Stir in the scallions or spring onions, add cracked pepper, then fold the bacon and cheese through the hash.
5. Create 4 little pockets in the potato mixture and break an egg into each one. Move the skillet to the hot oven and bake for 10 minutes, or until the eggs are done the way you like them, with runny yolks if you can be persuaded. Serve hot, adding more cracked pepper if you’d like.