Cheesy Bacon and Egg Hash (Breakfast Skillet)

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  Potato, Yukon Gold(680g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bacon(198g)
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  Green Onion (Scallion)
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  Egg, Whole, Large
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  Mozzarella Cheese(60g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 pinch cracked (pepper)

Instructions

1. 1Dice the Yukon Gold potatoes into ¾-inch cubes. Heat the olive oil in a large cast iron skillet over medium-high heat for 1–2 minutes until shimmering.
2. 2Add the potatoes to the hot oil and cook for 15–20 minutes, stirring every 4–5 minutes, until golden brown with crispy edges and tender centers. Cover with a lid to speed cooking if needed.
3. 3Add the bacon pieces to the skillet and cook for 8–10 minutes over medium-high heat, stirring occasionally, until crispy and browned. The potatoes should remain golden and crispy.
4. 4Stir in the chopped green onions and cook for 1–2 minutes until fragrant.
5. 5Using a wooden spoon or spatula, create four evenly spaced wells in the hash. Crack one egg into each well and distribute the part-skim mozzarella around each egg. Cover the skillet with a lid.
6. 6Cook over medium heat for 5–8 minutes until the egg whites are set and opaque, and the yolks reach your desired doneness (4–5 minutes for runny yolks, 6–8 minutes for firmer yolks).
7. 7Divide the hash evenly among 4 serving plates while hot, ensuring each portion contains one egg.