• Place a large skillet over medium heat. Add the strips of bacon and let it start to sizzle for a few minutes. Using a pair of tongs, flip the bacon over and cook it until it's crisp. Remove the bacon from the skillet and place it on a paper towel lined plate and set it aside to cool.
• If your bacon left a ton of fat, remove all but 2 tablespoons.
• Keep the skillet over medium high heat and add the cut potatoes and space them out so they can cook evenly. Let the potatoes become golden brown on one side and then give them a toss to continue to cook. Toss them every few minutes, for 20 minutes total until the potatoes are fully cooked.
• Add in the red peppers and the brussels and saute them for about 5 minutes more. Season everything with salt and pepper.
• Add the corn and the scallions and toss to combine. Let this mixture saute for 1 minute more. You don't need the corn to cook too much as you want it to still have a bite to it.
• Turn the heat off from the pan and add the chopped chives. Taste and adjust salt and pepper as needed.
• You can serve this as is... or add a poached egg.

To make a poached egg

• Fill a shallow pan with at least 3 inches of water. Add 1 tablespoon white vinegar and bring the water to a boil and then reduce to a simmer.
• Crack 4 eggs into 4 small prep bowls. One by one, carefully slip the egg from the prep bowl into the poaching water. With a spoon, nudge the egg white together so the egg remains as close together as possible. Repeat this for the remaining 3 eggs. Cover the wide shallow pan with a tight fitting lid and turn off the heat. Let the eggs cook for 3-4 minutes and then carefully remove each egg with a slotted spoon, letting any excess water drip off, and transfer the egg to the top of the veggie bacon hash and serve immediately.