2medium russet potatoespeeled and cut into ½ inch cubes (about 2 cups cubed)
½poundfresh green beanscut into ½ inch lengths
2slicesthick applewood smoked baconcut into a large dice (I cut the bacon in half lengthwise, then slice)
½cupdiced yellow onion
2eggsif you can get them from your own chicken, so much the better, if not, get the best quality eggs you can, optional but not really
1teaspoonextra virgin olive oil or butterto cook the eggs
Salt and pepperto taste
Bring a pot of salted water to a boil, add the potato cubes and cook until tender but firm, about 3 minutes (generally, you always want to cook potatoes starting in cold water, so they cook evenly from the inside to the outside, but in this case, because of the size, I decided to cook them in water that was already boiling, it worked well as the outside cooked faster, leaving the inner core just a little firmer, which held up to the "hashing" )
Bring a pot of water to a simmer and steam the green beans for about 5 minutes, or until crisp-tender. Cool under cold running water.
In a large saute pan, cook the bacon over medium heat until just beginning to brown and crisp; add the onion and stir. Cook until the onions turn translucent and just begin to get brown around the edges.
Add the potatoes and cook until the potatoes begin to brown, stirring gently, but often. Add the green beans; stir well until heated through then add the arugula. Stir and cook until the arugula is wilted. Taste and season with salt and pepper, and serve.
WAIT A MINUTE...You want the egg on top! Heat a small non-stick skillet over medium-low heat; add the oil or butter, when hot (or melted), add the eggs, season with salt and pepper. Cover the pan and allow to cook for about 2 minutes or until set. Serve sunny side up, or turn and allow to set a bit more and serve over-easy. Place the egg on top of the hash, now it's time to serve.
This recipe is written for two people, but can easily be doubled, or more.