bacon and potato hash with jammy eggs

preheat your oven to 375.

take a sheet tray lined with parchment paper and arrange bacon on the tray in a single layer. cook bacon until your desired doneness. i prefer my bacon to be crispy, cook approximately for 10-12 minutes.

take a pot and place your cut potatoes and fill with enough cold water to cover the top of the potatoes. blanch the potatoes until the water comes to a boil. immediately drain and place potatoes on another sheet tray.

on the same sheet tray, add veggies - mushrooms, onions, bell peppers, tomatoes. season the tray with red pepper flakes, cumin, paprika, garlic powder, parsley flakes, salt and pepper. drizzle with 2 tbsp of olive oil and toss. set aside.

once your bacon has cooked to your desired doneness, remove from the oven and place bacon on a paper towel lined cooling rack. take a measuring cup or bowl, and save the excess bacon fat.

turn up your oven to 450.

pour excess bacon fat over the veggies and toss in the bacon fat. place tray into the oven and cook for 20-25 minutes or until the potatoes are golden and fork tender.

while the veggies are roasting, take another pot of water and bring to a boil. when the water is boiling, carefully add in eggs using a spider or slotted spoon. prepare your ice bath.

time the eggs and boil them for 6 minutes exactly. remove from the boiling water and immediately into an ice bath. let eggs sit in ice bath for about 5-10 min or until completely cool.

remove eggs from the ice bath, peel and cut in half on a cutting board. set aside.

remove veggies from oven and place into a serving bowl.

cut cooled bacon into 1/4 strips on a diagonal. sprinkle onto the bowl with the veggies.

sprinkle minced parsley over top. place additional parsley leaves around the bowl for garnish.

arrange jammy eggs on top of the hash.

serve immediately.