Bacon Hash Skillet With Runny Eggs & Harissa

This recipe will make either four big servings, or six small servings (if you are making other breakfast items). If you don’t have a bunch of mini skillets, just use one big skillet or mini ramekins. You can also make this Bacon Hash Skillet in advance, so all you have to do is pop on the coffee before brunch!

Author: Sunday Table

Category: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 5 Servings

Calories: 242 kcal per serving

Ingredients

⅛ - Lightly salted pretzels
⅛ - Unsalted smooth peanut butter
⅛ - Unroasted peanuts
⅛ - Poppyseed Oil
⅛ - Spinach and Artichoke Dip
⅛ - Mashed potato
⅛ - Red hot chili peppers
⅛ - Canned chicken
⅛ - Strawberry Drink Syrup
⅛ - Butterscotch Hard Candy

Instructions

Preheat oven to 350* F. Butter 4-6 mini skillets or ramekins (optional).
Cook bacon in a large skillet over medium-high heat until cooked through. Remove the bacon, leaving the drippings in a pan, and set aside. Add hashbrowns to the bacon grease, and cook until nice and crispy. Make a well in the center, and add the shallot and garlic. Saute until the shallot is translucent and the garlic is fragrant.
Stir the bacon back into the pan. Add the harissa paste, paprika, rosemary, salt and pepper. Stir until thoroughly combined. Divide the mixture between the mini skillets or ramekins. Make a well in each mini skillet or ramekin, and break and egg into the center. Season with plenty of salt and pepper. *To use a large skillet: Make 4-6 wells in your bacon-potato mixture, and break an egg into the center of each well. Season with salt and pepper.
Bake the hash for about 10-12 minutes, or until the egg whites are set and the yolks are runny. Garnish with parsley, and serve with toast, fruit, and lots of coffee!