Hash browns with fried eggs and bacon

Hash browns with fried eggs and bacon

28 ratings

Stefan, android developer


„There’s no better start to the day than this breakfast.“

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
russet potatoes
60 ml
vegetable oil
4 strips
bacon
1 tbsp
butter
4
eggs
20 g
chives for garnish
salt
black pepper
Metric
Imperial
  • 500 g russet potatoes
  • 60 ml vegetable oil
  • 4 strips bacon
  • 1 tbsp butter
  • 4  eggs
  • 20 g chives for garnish
  • salt
  • black pepper

Utensils

  • kitchen towel
  • vegetable peeler
  • large bowl
  • paper towels
  • box grater
  • cutting board
  • knife
  • spatula
  • large nonstick skillet

Enjoy with

Bloody Mary
An ideal pairing for an American breakfast classic.

Nutrition per serving

Cal
492
Protein
8g
Fat
41g
Carb
22g

Step 1/5

Finely chop chives. Peel and shred potatoes.
  • 500 russet potatoes
  • 20 chives for garnish
  • vegetable peeler
  • box grater
  • cutting board
  • knife

Finely chop chives. Peel and shred potatoes.

Step 2/5

Transfer shredded potatoes to bowl with cold water, stirring until water turns cloudy. Drain and rinse potatoes well under cold water. Transfer potatoes to kitchen towel and twist over sink to wring out as much liquid as possible. Transfer potatoes back to bowl and toss to loosen, then transfer back onto towel and ring out liquid again.
  • kitchen towel
  • large mixing bowl

Transfer shredded potatoes to bowl with cold water, stirring until water turns cloudy. Drain and rinse potatoes well under cold water. Transfer potatoes to kitchen towel and twist over sink to wring out as much liquid as possible. Transfer potatoes back to bowl and toss to loosen, then transfer back onto towel and ring out liquid again.

Step 3/5

Transfer potatoes back to bowl and toss with salt and a couple grinds of black pepper.
  • salt
  • pepper

Transfer potatoes back to bowl and toss with salt and a couple grinds of black pepper.

Step 4/5

Heat vegetable oil in skillet over medium-high heat. Add potatoes in an even layer and cook, undisturbed, until bottom forms a deep golden-brown crust, approx. 5 min. Use a large plate to flip hash browns in one piece and cook the other side, approx. 5 min. more, adding more vegetable oil if needed. Transfer to a paper towel-lined plate to drain.
  • 60 ml vegetable oil
  • metal spatula
  • paper towels
  • large nonstick skillet

Heat vegetable oil in skillet over medium-high heat. Add potatoes in an even layer and cook, undisturbed, until bottom forms a deep golden-brown crust, approx. 5 min. Use a large plate to flip hash browns in one piece and cook the other side, approx. 5 min. more, adding more vegetable oil if needed. Transfer to a paper towel-lined plate to drain.

Step 5/5

Fry bacon in the same skillet set over medium-high heat until crispy. Add butter to skillet and fry eggs in butter until whites are set and edges are crispy. Divide bacon, eggs, and hash browns evenly among serving plates and garnish with chives, salt, and pepper. Enjoy!
  • 1 tbsp butter
  • 4 eggs
  • 4 strips bacon
  • salt
  • pepper

Fry bacon in the same skillet set over medium-high heat until crispy. Add butter to skillet and fry eggs in butter until whites are set and edges are crispy. Divide bacon, eggs, and hash browns evenly among serving plates and garnish with chives, salt, and pepper. Enjoy!