Cheesy bacon hash and a fried egg with bacon infused red-eye gravy

I wanted to make a really hearty breakfast to start off my weekend, something that’ll keep me going. I just love the versatility of eggs and potatoes; the possibilities are truly endless. I like to keep the yolk intact when I make eggs, because the texture and taste of that smooth yolk is wonderful. And who doesn't love bacon, well maybe vegetarians don’t haha, but I don’t have to worry about that since no one in the family is one. The bitterness of the coffee in the gravy really helps offset all the salt from the bacon in this dish. This breakfast will really get your morning started and keep you going for the whole day.

Cheesy bacon hash and a fried egg with bacon infused red-eye gravy

½ large potato, shredded

2 slices bacon, chopped

1 egg

1 Tbsp butter

1 Tbsp flour

2 Tbsp less than ¼ cup of coffee

2 Tbsp chicken stock

2-½ Tbsp asiago cheese, shredded

Salt and pepper for taste

Directions

1. Render fat out of bacon in a small pan, which you will use for the gravy. Remove bacon with a slotted spoon; add to shredded potato and cheese mixture.
   
   
2. Add flour and butter to rendered fat, stir to combine for a minute, add coffee and stock, stir vigorously.
   
   
3. Heat another pan over medium heat and add a little butter to that, cook the hash on each side for about 2-3 minutes until golden brown.
4. To fry egg, crack into a pan and cook on one side for about a minute then flip for 20-30 seconds.
5. To plate place egg and hash side by side with a little pool of gravy next to it. Garnish with parsley.