Big Daddy Jay’s Country Style Hash and Eggs

Ingredients

8 potatoes, diced

2 celery stalks diced

1/2 medium sweet onion, diced

1 red bell pepper, diced

1 jalepeno, minced

4 cloves garlic, minced

2 tablespoons lard

8 oz bacon, diced

4 eggs

8 oz colby jack shredded

1 green onion, thinly sliced

Salt and pepper to taste

Parsley for garnish

Begin by peeling and dicing the potatoes. Wash the potatoes in cold water and strain. Then wash again, this time with salt, and allow to soak for 20 minutes. Strain again and allow to fully dry. Dice the celery, bell pepper, and onion. Mince the jalapeño and garlic. Finally, dice the bacon, and the prep is finished. Preheat 16” cast iron skillet and add the lard. Once the bacon has browned, add the potatoes and pan fry those until they are browned as well. Add the onion, bell pepper, and celery. Pan fry until the onions appear translucent. Then, add the garlic and jalapeño. Add salt and pepper. Incorporate all the ingredients together and create spaces for the eggs. Sprinkle cheese over the potatoes, then the green onion and, finally, add eggs. Put in oven on bottom shelf with the broiler set to low. Broil for 4-6 minutes, until the egg white is fully cooked. Garnish with parsley and enjoy!