Crispy Hash Browns, Eggs and a Side of Bacon
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: serves 4
- 4 strips applewood smoked bacon
- 2 cups peeled, grated Idaho Russet potatoes
- 1/2 cup finely chopped brown onion
- 2 teaspoon minced garlic
- 2-1/2 tablespoons very finely chopped jalapeño pepper
- 1/2 cup fresh breadcrumbs
- 4 eggs
You could have hash browns, bacon and eggs — each one a couple inches apart form the other on a somewhat sparse looking plate. That could
be good — however, what if you fancied up this traditional breakfast combination, and put them neatly together in a cute little ramekin?
I’ll tell you exactly what . . . you’d experience the deliciousness of each flavor and texture all in one scrumptious bite! It’s an individual, comforting, one-pot meal.
Plus if you follow this recipe, you’ll also get the addition of crispy bits of bread and spicy bites of caramelized jalapeño and onion.
Are you in?
You might have guessed what I’m thinking . . . this would be perfect to serve with Spiced Granola Breakfast Cookies and an Iced Mocha Smoothie!
Who will you invite to brunch this weekend?
Crispy Hash Browns and Eggs With a Side of Bacon
4 strips applewood smoked bacon
2 cups peeled and grated Idaho Russet Potatoes (approximately 1-1/2 pounds potatoes)
1/2 cup grated or finely chopped brown onion
2 teaspoons finely chopped garlic
2-1/2 tablespoons finely chopped jalapeño pepper, seeds removed
1/2 cup fresh breadcrumbs
Olive oil for the pan if necessary
3/4 teaspoon sea salt
Freshly ground black pepper
A handful of micro-greens for garnish
- Place a paper towel over a large plate and set aside.
- Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
- Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
- Preheat the oven to 375 degrees F.
- Add the potatoes and onion, along with the garlic, jalapeño pepper, and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
- Add the salt and a few turns of pepper. Stir to blend.
- Place four (4 X 2-inch, round) ramekins on a baking sheet.
- Crumble the bacon and line the bottom of each ramekin with it (about 1 strip of crumbled bacon each).
- Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
- Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
- Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!
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