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Eggs with Hash Browns, Bacon and Rye Toast
Ingredients
  • ½ pound thick-cut bacon
  • 2 Yukon gold potatoes, cut into ½-inch cubes
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • 2 to 3 hot cherry peppers, seeds removed and chopped
  • ½ small bunch chives, sliced
  • 1 tablespoon white vinegar
  • 2 large eggs
  • 2 slices rye bread
  • Butter, for the toast
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