Description
Crispy hash browns, topped with bacon, eggs and cheese!
Ingredients
- 1 Tablespoon Olive Oil
- 2 whole Medium Potatoes, Shredded
- ¼ cups Onions, Finely Chopped
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 4 slices Bacon (cooked)
- 3 whole Eggs
- ⅓ cups White Cheddar Cheese, Shredded
Preparation
Preheat broiler. Heat oil in oven proof skillet over medium high heat.
Place potatoes between two dish towels and try to soak up some of the moisture.
Once oil is hot, add shredded potatoes and chopped onions. Season with salt and pepper and stir around until seasoned well.
With back of spatula or spoon, press potatoes down into pan so they form a layer. Let them sit for about 3 to 5 minutes or until they are browned (take a peek to make sure they are not undercooked or burnt), and flip them over. Kudos to you if you can get it to stay together in one piece, but it’s okay if it doesn’t stay in a perfect pancake form, just piece it together after the flip. Cook for another 3 to 5 minutes or until the other side is browned.
Remove pan from heat, layer on bacon, crack eggs on top and sprinkle with cheese.
Place under broiler for about 5 minutes. My eggs were over easy at this point; if you don’t like a runny yolk, cook it about 2 to 3 more minutes.
Recipe inspired by Dulcie and Sarah at Two Tarts.
