Potatoes Hash for Dinner (When Nothing Else Will Do)

Preheat your oven to 425 degrees F for at least 15 minutes – and put your large cast iron skillet in the oven during the preheat time.

Wash and then slice potatoes in half. Turn the halves cut side down. Cut halves into slices. Turn slices and cut them across several times, creating a medium-sized dice. (Do not be fussy. This is a rough dice).

Wash and halve (or quarter if large) the Brussels sprouts, removing any large or damaged leaves.

Wash leeks carefully. Cut white and light green parts into slices. Break slices apart into circles (think onion rings).

Toss potatoes, leeks, onion, and Brussels sprouts in the olive oil. Season with black pepper, lemon pepper, hot pepper flakes to taste, if you like the heat. Pour veggies into your sizzling hot cast iron skillet. Put hot skillet back into hot oven. Turn heat down a tad to 400F. Set timer for 20 minutes. When timer goes off, use a large metal spatula to turn the potato/leek/onion/sprout mixture over (so all sides get nice and crispy).

Put skillet back into oven for another 20 minutes.

Cut bacon strips into small slices (half an inch or so). After the second 20 minutes, stir your potato mixture again. Put bacon pieces on top of your potato mixture. Return to oven. You want the bacon done and potatoes to be browning and crispy but not burnt. This will probably take 20 to 25 minutes but be sure to watch closely. Remove skillet from oven.

Using a metal spoon, make four indentations in the potato mixture. Crack an egg into each indentation. Return skillet to oven and cook until eggs are set (6 to 8 minutes but it depends on how you want your eggs done). Remove from oven. Dish it up onto plates. Serve with Texas toast and hot sauce on the side.