BACON AND POTATO SKILLET WITH POACHED EGGS

To save time, use 4 or 5 cups thawed, shredded frozen potatoes or hash browns. You can opt to pan fry the eggs if poached eggs are not your thing.

4 to 5 medium yellow potatoes, about 1½ pounds, scrubbed

Salt, divided

1 tablespoon butter

2 or 3 thick slabs bacon, finely chopped (3 ounces)

1 small onion, finely

chopped (4 ounces)

½ Golden delicious or 1 small tart apple, peeled, cored, finely chopped

3 green onions, thinly sliced

½ teaspoon dried thyme leaves or 1 teaspoon minced fresh thyme leaves

½ teaspoon freshly ground black pepper

4 large eggs

1 tablespoon white distilled vinegar

Lemon thyme mayonnaise

½ cup mayonnaise 2 teaspoons fresh lemon

juice

¼ teaspoon dried thyme leaves or ½ teaspoon minced fresh thyme leaves

Several dashes red pepper hot sauce, plus more for serving

Vegetable oil for high heat cooking, such as sunflower, safflower or expeller-pressed canola oil

Sliced green onions, parsley sprigs

Put whole potatoes and ½ teaspoon salt into a large saucepan. Add water to cover them by 1 inch. Heat to a boil and cook, partly covered, until potatoes are not quite fork

-tender in the center, about 10 minutes. Drain. Let potatoes cool until you can handle them. Set a four-sided grater into a large bowl. Use the largest holes to shred the potatoes (including the skins) into the bowl.

Meanwhile, melt butter in a large nonstick skillet over medium heat. Add bacon, onion and apple. Cook until onion is golden and tender, about 10 minutes.

Stir shredded potatoes, green onions, thyme, 1 teaspoon salt and ½ teaspoon pepper into the skillet containing the onion mixture.

Cook over medium heat, stirring occasionally, until potatoes are beautifully bronzed, about 10 minutes. Set aside to stay warm. (Or, divide mixture among four small skillets or ovenproof bowls and pop into a 200-degree oven to stay warm.)

Poach eggs as follows: Fill a large saucepan half full with water. Add vinegar and ½ teaspoon salt; heat to a boil. Reduce heat so water is barely at a simmer. Crack 1 egg into a small cup. Use a spoon to swirl the water in the saucepan; slip the egg into the swirling water.

Repeat to add remaining eggs to water. Let eggs simmer until whites are nearly set but yolks are still runny, about 3 minutes. Transfer the eggs with a slotted spoon to a bowl of warm water.

For sauce, mix mayonnaise, lemon juice, thyme and hot sauce to taste in a small bowl.

If necessary, reheat the potato hash until it’s very hot. Top with poached eggs and dollops of the sauce. Garnish with more hot sauce, green onions and parsley.

Makes 4 servings.