Apple, Fennel and Bacon Hash

[Bill]

Serves 4

6 slices of thick cut bacon, cut into half-inch pieces
1 medium yellow onion, diced
1 leek, thinly sliced (white and pale green part only)
1 bulb Fennel, cored and diced
2 medium sweet apples, peeled, cored and diced
2 small or 1 large carrot, diced
2 potatoes, diced
1 tsp Olive Oil
1 tsp White Balsamic or Moscatel Vinegar
1/2 tsp Herb de Provence blend
1-2 tbsp, chopped fresh parsley
salt and pepper
4 eggs, poached (optional)

1) In a large, non-stick skillet, cook the bacon until it is nicely
browned. Remove pieces from skillet and reserve for later. Pour
Bacon grease out, leaving about 1 tsp in skillet. Add olive oil and
return to burner.
2) toss potatoes into skillet and cook for about 8-10 minutes. If
they are browning too quickly, lower heat and add about 1-2 tbsp of
water. After potatoes are slightly tender, add onion, leek, carrots,
and fennel. Season with Salt and Pepper. Sauté for another 8-10
minutes, until carrots and fennel are mostly cooked through.
3) add Apples, vinegar, herbs de provence, and bacon, season with salt
and pepper and saute for another 5 minutes. Remove from heat and add
parsley.

This is delicious on it's own, but you can also scoop it into 4 bowls
and top with a poached egg if you want to make a more substantial meal
out of it.