- 3 slices of bacon, cut into small strips
- 2 potatoes, sliced
- 1 cup or more of leftover Ratatouille, (see my recipe for Eggplant Casserole, “Ratatouille”)
- 4 eggs
- Parmesan Cheese (optional)
Preheat oven to 350.
Use a large skillet that can go from the stove top to the oven. Over medium high heat fry the bacon until it just starts to brown on one side. Lower the heat to medium and add the sliced potatoes and toss well with the bacon. Cover and steam for 5-7 minutes, until the potatoes are soft and have just started to brown. Add the leftover Ratatouille and toss well. Using a spatula or wood spoon shape the mixture in a disk shape about 1 inch in depth. Crack 4 eggs over the mixture and place the skillet in the oven and bake for 15 minutes. (Optional, sprinkle the hash with Parmesan cheese and bake for another 5 minutes. Serve immediately.
Suggestions: Try garnishing with sliced green onions and hot sauce.