Yukon Gold Potato and Dungeness Crab Hash

Preheat a large saute pan over medium heat. Cut bacon into 1 inch pieces. Place bacon in preheated pan and cook for about 10 minutes until crispy and all the fat has been rendered.

While bacon is cooking, cut potatoes into 1/2-inch dice. When bacon is done, remove to a paper towel and let cool. Drain bacon fat into a small bowl and reserve.

Wipe out saute pan with paper towels to remove browned bits. Add a few tablespoons of bacon fat into the large saute pan and return to a medium high heat. Add cubed potatoes along with salt and pepper.

In a separate saute pan, heat another couple of tablespoons of reserved bacon fat over medium heat. Dice onion and red pepper and add to the second saute pan with a bit of salt and pepper. Saute onions and pepper until softened, about 5 minutes. Toss onions and pepper in with potatoes and continue cooking.

Heat the second saute pan over medium heat with a small amount of oil. Fry the eggs over easy (or poach eggs as an alternative).

Toss crab meat in with potatoes and continue cooking for 4 minutes or so until crab is heated through. Taste and adjust seasoning with more salt and pepper if needed.

To serve, divide crab hash between individual serving plates, top each with an egg, and sprinkle with reserved cooked bacon.