Directions

1. Preheat the oven to 375º.
2. Pierce the potatoes with a fork and bake them on a sheet pan lined with a cooling rack for 35 to 45 minutes, or until just fork tender.
3. Allow the potatoes to cool, and then dice them into 1⁄2-inch pieces.
4. In a large cast-iron skillet, heat the oil over high heat until it’s shimmering, add the potatoes, and sauté until crisp on all sides. Remove the potatoes from the pan and set aside.
5. Lower the heat to medium, add the bacon to the skillet and cook until it’s brown and crisp and has rendered its fat, about 5 to 7 minutes. Strain off half of the bacon fat and reserve the rest in the skillet.
6. While the bacon is cooking, bring 4 cups of water to a simmer in a large pot and poach your eggs. Once the eggs are done to your liking, remove them from the water bath with a slotted spoon and set them aside. Note: if you’re not into poached eggs, fried or scrambled eggs will also work.
7. Add the onion, asparagus, and red bell pepper to the skillet, and sauté them over medium heat until tender, about 5 to 7 minutes.
8. Fold in the jalapeño, garlic, and crispy potatoes and cook for 1 minute.
9. Season with salt and pepper, top with poached eggs, garnish with fresh chives, and serve hot.