This tasty bacon hash browns and eggs dish brings together crispy potatoes, smoky bacon, and fluffy eggs for a breakfast dream! It’s a hearty meal that will keep you smiling all morning.
Honestly, who can resist that crunch of the hash browns topped with eggs? I love serving it with a dash of hot sauce for an extra kick – breakfast just got a lot more fun!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for hash browns due to their starch content, which makes them crispy. If you want a lighter version, you can try Yukon Gold potatoes. They have a creamier texture but still hold up well.
Bacon: I love using thick-cut bacon for this recipe; it adds a great crunch and flavor. If you prefer a leaner option, turkey bacon works too, though it won’t be as crispy.
Onion: The onion is optional; I often skip it for a more straightforward flavor. Still, adding a small amount gives a nice aromatic touch. Green onions can also work if you want a milder taste.
Eggs: Large eggs are standard, but feel free to use medium eggs if that’s what you have on hand. For a creamier feel, you can add a bit of cheese on top of the eggs right before finishing them in the skillet.
How Can I Get Perfectly Crispy Hash Browns?
The key to crispy hash browns is getting the moisture out of the potatoes. After grating, rinse them under cold water and then squeeze out as much liquid as you can. This helps them crisp up nicely in the pan.
- Start by heating your skillet over medium heat. Make sure it’s hot before adding your oil or butter. This step is vital!
- Form your patties, but don’t overcrowd the pan; this helps them cook evenly without steaming.
- Cook the hash browns for about 4-5 minutes on each side until they turn a golden brown color. Resist the urge to flip them too soon, as this can break them apart.
Once done, you can keep them warm in the oven on a low setting while you cook the rest. This dish is all about timing and kitchen multitasking for success!
Bacon Hash Browns And Eggs
Ingredients You’ll Need:
For The Hash Browns:
- 4 medium russet potatoes (about 1.5 pounds), peeled and grated
- 1 small onion, grated (optional)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional for binding)
- 2 tbsp vegetable oil or butter (for frying)
For The Bacon and Eggs:
- 6 slices bacon
- 4 large eggs
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious breakfast takes about 15 minutes to prep and about 20 minutes to cook, so expect a total of around 35 minutes from start to finish. It’s a quick and satisfying way to start your day right!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by rinsing the grated potatoes in cold water to get rid of excess starch. This step is crucial for achieving that crispy texture we love. Drain them well, then squeeze out as much moisture as possible using a clean kitchen towel. This ensures your hash browns will be nice and crisp.
2. Mix the Ingredients:
In a large bowl, combine the grated potatoes, grated onion (if you’re using it), flour (if desired), and season with salt and pepper. Mix everything well so that the flavors meld together and the potatoes are coated evenly.
3. Fry the Hash Browns:
Heat 1 tablespoon of vegetable oil or butter in a large skillet over medium heat. Shape the potato mixture into patties or simply scoop spoonfuls of it into the skillet, gently flattening them. This will help them cook evenly.
4. Cook Until Crispy:
Cook the hash browns for about 4-5 minutes on each side. You want them to be a beautiful golden brown and crispy on the outside while being fully cooked on the inside. Once they’re done, remove them from the skillet and keep them warm on a plate.
5. Cook the Bacon:
In the same skillet, add the bacon slices and cook them over medium heat until crispy. This usually takes about 5-7 minutes, depending on how crispy you like your bacon. Once done, remove the bacon and drain it on paper towels to remove excess grease.
6. Fry the Eggs:
Discard excess bacon fat from the skillet, leaving about 1 tablespoon. Now, crack the eggs into the skillet and fry them sunny side up or to your liking. This should take another 3-4 minutes. The goal is to have the yolks still runny and delicious!
7. Serve and Enjoy:
Plate the crispy hash browns alongside the bacon and eggs. Sprinkle some freshly chopped parsley on top for a pop of color and freshness. Enjoy your hearty breakfast – it’s sure to fuel your day with a smile!
Can I Use Frozen Hash Browns Instead?
Absolutely! Frozen hash browns can save you time, just make sure to thaw them completely or cook them directly from frozen. If cooking from frozen, you may need to adjust the cooking time slightly to ensure they’re crispy and heated through.
How to Store Leftover Hash Browns and Eggs?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat hash browns in a skillet on medium heat for extra crispiness. For the eggs, microwave them on a low setting until warm, but be careful not to overcook.
What Can I Substitute for Bacon?
If you’re looking for alternatives to bacon, turkey bacon or plant-based bacon substitutes work well. They offer a similar savory flavor and crispiness, though the cooking times may vary slightly. You can also use diced ham or sausages if you prefer something different.
Can I Make This Dish Ahead of Time?
You can prepare the hash browns in advance and refrigerate them. To reheat, cook them in a skillet until crispy again. For the eggs, it’s best to cook them fresh to maintain their texture and taste, but you can scramble them and reheat if you prefer.