Classic potato hash with bacon and eggs

Par-cook the potatoes: peel, chop and boil 5 minutes, or use leftover baked potatoes, peeled and chopped into half-inch pieces.

Cook the bacon, remove it, and keep its fat in the skillet.

Saute the onion and red pepper over medium heat 3 to 5 minutes until softened and starting to colour.

Add the potatoes, toss to coat in fat, press into an even layer and leave undisturbed over medium heat about 2 minutes.

Dig under with a spatula and flip, pat back down and leave about 2 minutes again; repeat about four times until crisp and browned all over.

Before the final flip, stir in the minced sage and chopped bacon.

Make four divots, crack an egg into each, cover and cook over medium-low 4 to 5 minutes until the whites are set and the yolks runny.

Season with kosher salt and pepper and finish with minced chives.