Hash - Simple Version

This is the easiest and quickest hash, and a great use of leftover meats and vegetables.

Simple Hash
adapted from Smitten Kitchens Bacon Corn Hash
2 servings

1/4 lb. bacon or leftover meat (steak, brisket, corned beef, etc.)
3/4 lb. russet or waxy potato, diced (scrubbed but not peeled)
1/4 tsp. kosher salt
handful scallions (optional)
handful leftover veggies (corn, peas, avocado, etc. - optional)
poached or fried egg per serving (optional)

- Heat a small amount of canola oil in a cast-iron skillet over medium heat. Dice bacon or meat of choice, and heat until browned (only a few minutes for leftover meat, roughly 10 minutes for bacon). Dice potato while browning. Remove meat and set aside.
- Add potatoes to skillet and sprinkle salt over the top. Brown potatoes in one layer, flipping occasionally brown completely, roughly 20 minutes.
- Reduce heat to low/medium-low. Return meat and any add-ins (veggies, avocados, scallions) and bring to heat .If frying eggs, push contents to the edge and fry egg in center of skillet. If poaching egg, do so now.
- Serve and eat immediately.