Breakfast like you mean it with this recipe for all-in-one skillet hash featuring Indiana Kitchen bacon!
Indiana Kitchen thick-cut bacon
cooked and chopped
sliced in half
chopped to garnish
Fry bacon in skillet with olive oil until fully cooked. Remove bacon and chop into fine pieces.
Add wedged potatoes to skillet with remaining oil and cook until golden. Remove potatoes when fully cooked.
Add red pepper, red onion, garlic and cherry tomatoes to skillet. Cook until tender.
Add potatoes and bacon back into the skillet with the vegetables. Cook for 2-5 more minutes.
Separating skillet contents to the sides of the pan, crack four eggs into the middle of the skillet. Cook for 5 minutes or until eggs are preferred consistency.
Add parsley, sat and pepper to garnish.