For those of you that don't know what tocino is, it is a cured pork. It is traditionally served as a Filipino breakfast dish. I love to make hash for breakfast since it is so easy to keep things mixed up!
1 1/2 cups russet potatoes, medium diced
1 cup tocino meat, diced
2 cloves garlic, minced
1 bell pepper, diced
splash maggi seasoning
1/2 tsp rice wine vinegar
1/2 tsp lime juice
1 tsp hoisin
2 eggs, cooked to preferred doneness
2 Tbsp green onions, sliced
In medium sized pot add potatoes to salted cold water. Bring to a boil and cook until potatoes are fork tender. Once cooked strain and remove from water and set aside.
Heat skilled with small amount of oil. Add tocino and cook for 3 minutes until meat is lightly browned. Lower heat to medium. Add garlic and bell pepper and cook for another 2 minutes. Add cooked potatoes and cook for 2 minutes. Season with maggi, vinegar, lime juice and hoisin. Plate neatly and top with egg followed by green onions. Garnish egg with some fresh cracked black pepper. Enjoy!
Personally I prefer my eggs done either poached soft or sunny side up.
For sunny side up heat non stick pan on low heat. Add egg and cook on low. Best to cook it on low until white is no longer runny.
For poached eggs: Bring pot of water to a boil. Add in white vinegar, about 2 tsp. Keep water at a high simmer. With a spoon swirl water creating a vortex like shape. Add in your cracked eggs. This will keep them from sticking to the bottom of the pot. Ensure the water simmers not boils. If it helps crack the egg into a ramekin then pour into the pot. Cook for 3 minutes for a soft egg. Use a slotted spoon to remove from water. I like to place onto a plate lined with paper towel before adding to dish.