#1,769: St. Louis Slinger

This actually tastes better than it looks...although I made quite a few shortcuts, and I think it definitely changed the overall flavor of the dish.  It wasn't a bad meal, but not something we all went ga-ga over.  Would eat this again, yes.  Would I make this again, probably not.

Chili Recipe:
1 tablespoon extra-virgin olive oil

1 pound lean ground turkey

1 medium onion, chopped

1 clove garlic, minced

1 28-ounce can no-salt-added crushed tomatoes

1 cup water

2 tablespoons chili powder

1 teaspoon unsweetened cocoa powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon ground pepper

Crushed red pepper to taste

5 cups diced russet potatoes (1/2-inch; about 1 1/2 pounds) (I used frozen potato cubes)

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground pepper

4 slices bacon (I used real bacon bits only because I had a lot on hand)

4 large eggs (I omitted)

To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 7 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers.

Meanwhile, preheat oven to 400°F.  Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.

Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.

When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.