Bacon and Tomato Hash with Eggs

    Tonight's dinner was spontaneous, and those are the one's that are most memorable. I was craving eggs, paired with a simple hash and a little spice, total perfection!!

1 yukon gold potato peeled and finely diced

3 strips of bacon chopped and fried crisp

2 tablespoons of red onion diced finely

1 jalapeno diced finely (seeded optional)

1 tomato seeded and diced

1 green onion sliced

1 tablespoon parsley minced

eggs (I used 3 but 4 or 5 is fine)

seasoning for the potato hash, adobo, sazon, tajin, smoked paprika, salt and pepper all to taste

   First I fried the bacon until crisp removed from the skillet and drained on a paper towel. Next add the potatoes to the bacon grease and season to taste. When the potatoes are crispy add the red onion and jalapenos, cook another 3-5 minutes until veggies are soft. Add the diced tomatoes and cook another 3-5 minutes until the tomatoes are heated through. Now crack the eggs on top, cover and cook until your desire of done, I like mine really runny barely cooked, just until the whites are set. Garnish with reserved bacon, green onion and parsley.

*you can serve this with toast, rolls or  tortillas

**adobo, sazon and tajin are all hispanic seasonings you can google them