Pea & Bacon Potato Hash

serves 2

• 4 strips bacon, roughly chopped
• 2 cooked Yukon gold potatoes, cut into 1 inch chunks
• a few glugs of olive oil
• 1 cup fresh peas
• 1/2 medium onion, chopped
• salt & pepper
• pinch red pepper flakes
• 2 large eggs
• 2-3 tablespoons fresh pesto
• 3 tablespoons crumbled goat cheese

Cook bacon in a cast iron skillet over medium-high heat until crispy, about 4 to 5 minutes. Transfer bacon to a paper towel lined plate with a slotted spoon.  Reserve 2-3 tablespoons of the bacon fat and cook the potatoes until all sides are crispy, about 5 to 7 minutes. Be sure to stir the potatoes seldom or else you won’t get nicely crispy bits. Add the peas and onions to the potatoes with a generous pinch of red pepper flakes. Season with salt and pepper and cook for another 4 to 5 minutes, or until the onions have become translucent and the peas have softened. Stir in the reserved bacon and cook for another minute.

Make two wells in the center of the skillet. Drizzle each well with a glug of olive oil and drop an egg into each well. Cook until the eggs have set.  Remove skillet from the heat and add dollops of pesto and goat cheese to the skillet. Add additional salt & pepper to the eggs and a pinch of red pepper flakes. Serve immediately.