1 1/2 - 2 pounds potatoes, peeled and cut into 1/2-inch cubes
6 - 8 ounces bacon, diced and cooked until crisp
1 small - medium onion, peeled and diced
2-3 Tbs fresh chopped sage
2 small red skinned apples
8 large eggs
country toast as needed
Plan ahead and peel, dice and boil about 1 1/2 - 2 pounds of potatoes until just cooked through and then drain them really well, spread them out and cool them down.
Once the potatoes are good to go, or close to being ready to go, build the hash in stages by crisping up 6 - 8 ounces of diced bacon in a cast iron skillet or heavy bottomed nonstick pan.
Drain the bacon on paper towels when it's nice and crisp and then add one small to medium sized diced onion to the skillet and cook it along in the rendered bacon fat to soften up.
At that point, add 2-3 Tbs fresh chopped sage and add the potatoes.
Occasionally stir the potatoes as they're cooking along and browning up and, once they have browned up a bit, core and dice a couple of small red skinned apples.
Add the apples to the pan and add the crispy bacon, stir that in and cook it along for a few minutes, season it to taste and turn the heat off.
Once you're happy with the hash all that's left is to fry the eggs the way you like them....in batches if you need to.....and serve them alongside the hash with country toast on the side.
Add a little additional olive oil or vegetable oil to the cooking potatoes if they need it as they're browning up.