Name: Pork Roll Breakfast Hash
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; One 4-ounce piece pork roll, cut into 1/2-inch cubes; 1 1/4 pounds Russet potatoes, cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 1 medium red bell pepper, chopped; 4 large eggs; 4 slices American cheese; Hot sauce, optional

Directions

Pour 1 tablespoon of the oil into a large cast-iron skillet and place over medium heat. Add the pork roll and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes. Transfer the pork to a bowl with a slotted spoon, keeping the drippings in the skillet. Add the remaining 2 tablespoons oil to the skillet. Add the potatoes and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes.
Add the onion and bell pepper, season with 1/2 teaspoon salt and continue cooking, stirring often, until the onion is lightly browned and the potatoes are cooked through, about 5 minutes.
Return the ham to the skillet along with any residual fat in the bowl; reduce the heat to low. Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Top each egg with a slice of American cheese, cover the skillet and cook until the egg whites are set but the yolks are still runny, 6 to 8 minutes.
Season the eggs with salt and pepper and serve with hot sauce if desired.

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