Eggs Baked Over Hashbrowns
A simple breakfast made extraordinary
Equipment
1 skillet
Ingredients
- 5 potatoes waxy variety
- 6 eggs
- 1 onion
- 1 tbsp brown sugar
- 8 oz thick cut bacon
- ⅓ cup butter
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Pre-heat oven to 375°
- Peel the onion and the potatoes. Then using a handheld grater, grate into a colander.
- Place the colander over a bowl, and season the grated potatoes and onion with salt, pepper, and olive oil. Give it a good mix and then squeeze the mixture to remove as much liquid as you can. The more liquid you remove, the crispier your hashbrowns will be.
- Heat your skillet over medium-high heat and add enough olive oil to coat the pan. Once the pan is good and hot, add in the hashbrowns.
- Mash the hashbrown mixture into the bottom of the pan while spreading it out. be sure to get it nice and compact so that it browns up nicely and won't fall apart when it's time to flip it over. Add small pats of butter to the edges to get them nice and crispy.
- After a few minutes, flip the hashbrowns over. You can use a large plate to flip the hashbrowns on to, then slide it back into the pan to brown up the other side.
- Once the hashbrowns have been flipped over, it's time to crack the eggs on top, one by one. Then bake for 6-8 minutes.
- Now prepare the bacon. Add olive oil, brown sugar, `salt, pepper, and butter to a hot skillet and cook the bacon to your preffered level of crispiness. Arrange on top of hashbrowns and eggs when done.
Nutrition
Serving: 1sliceCalories: 683kcalCarbohydrates: 44gProtein: 20gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 324mgSodium: 605mgPotassium: 1147mgFiber: 5gSugar: 6gVitamin A: 855IUVitamin C: 44mgCalcium: 79mgIron: 3mg
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