A comfort food breakfast is just what you need some weekends! Here's my version of potato hash.
2 T. canola oil
4 cups of diced potatoes
1/2 cup finely shredded sharp cheddar cheese
a sprinkling of dried thyme
In a large skillet, heat oil over medium high heat. Add potatoes and cook until they're nice and browned and crunchy.
While the potatoes cook, in a small skillet over low heat, add a little bit of bacon drippings or butter. Add one egg at a time, and lightly salt and pepper. Cook eggs until your desired level of doneness.
When potatoes are done, remove from skillet and drain. Lightly salt.
To serve, plate potatoes and add shredded cheese on top of the potatoes.
Gently place egg(s) on top of the potatoes and lightly sprinkle with thyme.