Jowl Bacon Hash with Poached Eggs


1. Cook bacon in a skillet over medium heat until the fat starts to render out of it and coats the pan.
2. Add potatoes and seasonings to the skillet with the bacon, stir to coat potatoes in the bacon fat. Add a little cooking oil if needed to keep the potatoes from sticking. (This depends on how fatty your bacon is and the type of skillet you are using. If your bacon is very fatty or you are using a non-stick skillet, you can probably skip the cooking oil.)
3. When the potatoes start to soften up, after a couple minutes, add all of the ramps, except for a couple tablespoons of the chopped leaves, to the skillet and stir through. Set aside the reserved ramp leaves to use as a garnish later.
4. Continue to saute and stir occasionally for about one minute, until the leaves of the ramps wilt and the stems start to soften, and then add the bell pepper.
5. Continue to cook over medium heat, stirring occasionally, until the vegetables are tender and aromatic and the bacon and potatoes have browned to your liking, then remove from heat.
6. Meanwhile, poach the eggs for four minutes, one at a time, in a saucepan of simmering water that has had a splash of vinegar or lemon juice added to it. (This little bit of acidity helps the egg set up better when poaching.) The white should be set and the yolk should be runny.
7. Once the hash and eggs are done, spoon the hash onto two plates and top each with a poached egg. Sprinkle the entire dishes with some of the reserved ramp leaves and sprinkle the eggs with a little extra smoked paprika.
Serves 2

Recipe Credit

Maggie Coyne