Hoppin' John Breakfast Hash with Fried Eggs

Hoppin' John Breakfast Hash with Fried Eggs ingredients

• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 2 cups cooked black-eyed peas (canned, rinsed and drained, or home-cooked)
• 2 cups cooked long-grain rice
• 0.5 cup chicken broth
• 1 tsp hot sauce (e.g., Tabasco or Crystal)
• 0.5 tsp dried thyme
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley, chopped (for garnish)

How to make Hoppin' John Breakfast Hash with Fried Eggs

1. In a large cast-iron skillet or heavy-bottomed pan, cook 4 slices of diced thick-cut bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Crumble the bacon and set aside.
2. Reduce the heat to medium. Add 1 diced medium yellow onion, 1 diced medium green bell pepper, and 1 diced celery stalk to the bacon fat in the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add 3 minced garlic cloves to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
4. Stir in 2 cups cooked black-eyed peas, 2 cups cooked long-grain rice, 1/2 cup chicken broth, 1 tsp hot sauce, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly to combine all ingredients.
5. Press the hash mixture down lightly with the back of a spoon to create an even layer across the bottom of the skillet. Increase the heat to medium-high and cook for 8-10 minutes without stirring, allowing a crispy crust to form on the bottom.
6. While the hash crisps, prepare the eggs: Heat a separate non-stick skillet over medium heat. Add a small amount of butter or oil, then crack 4 large eggs directly into the pan. Fry to your desired doneness, such as sunny-side up, over easy, or over medium.
7. Once the hash is crispy on the bottom, gently break it up into serving portions or stir slightly if you prefer less crispiness. Taste and adjust seasoning if needed.
8. To serve, divide the hot Hoppin' John hash among four plates, topping each with a freshly fried egg. Garnish generously with the reserved crumbled bacon and 2 tbsp chopped fresh parsley for a burst of color and freshness.

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