Bacon and Cheese Hashbrowns with Baked Eggs
 
What's In It
  • What’s In It:
  • 1 Tablespoon of butter
  • 1 small onion, small to medium dice
  • about 7 or 8 new potatoes, boiled to fork tender and cooled (a couple of Yukon Golds would work here as well)
  • 4 strips of bacon (if you want more, go for it!)
  • 2 eggs
  • ¾ Cup of grated cheddar cheese
How To Do It
  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a non-stick skillet over medium-low heat and add the onions, cooking until soft. You don’t really want to fry these guys, so keep it slow and low. Transfer to a bowl
  3. Return the skillet to the flame, raise the temp to medium-high and fry the bacon until just crispy. Please, pleeease don’t over-cook bacon. This is a general statement. (Please? For me?) Move to a paper towel-covered plate to cool, and then chop into ½” pieces.
  4. Kill the heat and get rid of some of the bacon drippings in the skillet, but keep enough to cover the bottom of the pan.
  5. In a large mixing bowl, smash the potatoes with a fork: you’re going for chunks here, not a smooth mash. If you prefer, you can dice the potatoes and then add them to the bowl. Mix in the cooked onion and bacon pieces.
  6. With the heat back to medium-high, pack the potato mixture into the skillet and spread out evenly. Fry side A in the bacon drippings for about 5 - 7 minutes: you want the potatoes to get a nice crisp working.
  7. Spice side B. Since the potatoes were already crazy salty, I just added some fresh black pepper and a sprinkle of paprika. But do what you feel here.
  8. This thing is not a pancake, so when it comes time to turn it over, you’ll need to dig in with a spatula and flip sections at a time. Just use your spoon to re-pack the potatoes one they’re turned over. Add your spice to side A.
  9. After about 5 minutes, use the fork or spoon to make a shallow well on facing sides of the potatoes. Crack one egg into each well, and sprinkle the rest of the open real estate with the grated cheese.
  10. Pop into the oven for about 8 minutes or so: just so the white of the egg sets but the yolk is still runny.
Recipe by Howe I Eat at http://www.howeieat.com/home-cooking/bacon-and-cheese-hashbrowns-with-baked-eggs/