Breakfast

Eggs, Bacon, & Hash Potatoes

December 9, 2015

First recipe of #BreakfastWeek is here! Given all the blog talk about eggs, bacon, and potatoes—it’s only natural that I kicked off the recipes with a delicious combo of all three! We’re having Eggs, Bacon, & Hash Potatoes, done the way I like them!

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Start by dicing up about a 1/2 cup of applewood smoked bacon and drop it into a sauté pan on medium heat.

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Crisp the bacon for about 5-7 minutes,or until it’s nice and dark with a crispy exterior.

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Add 1 small white onion, sliced.

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Allow to caramelize for several minutes.

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Once the onions are caramelized, add 2 cups diced par-boiled potatoes.

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Add a little pepper to taste and combine.

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Cook for 3-4 minutes and remove from heat, set aside.

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Add a little canola oil to a non-stick pan on medium heat…

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…and gently crack a fresh egg over the center of the pan.  

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You want to keep the egg yolk centered and let the whites surround it.

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Cook for 2-3 minutes, or until the yolk it almost custard-like. Carefully transfer the egg to a plate.

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Transfer the potatoes back onto high heat this time. Add 1 tsp picked thyme…

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…1 tbsp torn parsley, salt, pepper…

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…and 1 tbsp of sherry vinegar. Let this get nice and hot, then you’re ready to plate.

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Plate the potatoes around the edge of the yolk.

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Add a little salt and pepper to taste, a tbsp of slice chives…

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…and this dish is read to ENJOY!

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The perfect breakfast combo.

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Eggs, Bacon, & Hash Potatoes

Eggs, Bacon, & Hash Potatoes

Ingredients

  • 1 whole large egg
  • 2 cups diced, par-boiled potatoes
  • 1/2 cup diced bacon
  • 1 small white onion, sliced
  • 1 tbsp torn parlsey
  • 1 tbsp sliced chives
  • 1 tsp picked thyme
  • 1 tbsp sherry vinegar
  • salt & pepper to taste

Instructions

  1. Dice up about a 1/2 cup of applewood smoked bacon and drop it into a sauté pan on medium heat. Crisp the bacon for about 5-7 minutes,or until it's nice and dark with a crispy exterior.
  2. Add 1 small white onion, sliced. Allow to caramelize for several minutes.
  3. Once the onions are caramelized, add 2 cups diced par-boiled potatoes. Add a little pepper to taste and combine. Cook for 3-4 minutes and remove from heat, set aside.
  4. Add a little canola oil to a non-stick pan on medium heat and gently crack a fresh egg over the center of the pan.  You want to keep the egg yolk centered and let the whites surround it. Cook for 2-3 minutes, or until the yolk it almost custard-like.
  5. Carefully transfer the egg to a plate.
  6. Transfer the potatoes back onto high heat this time. Add 1 tsp picked thyme, 1 tbsp torn parsley, salt and pepper, and 1 tbsp sherry vinegar. Let this get nice and hot, then you're ready to plate.
  7. Plate the potatoes around the edge of the yolk. Add a little salt and pepper to taste, a tbsp of slice chives, and ENJOY!
http://www.byrontalbott.com/eggs-bacon-hash-potatoes/

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| Top Left: Shun Kaji Knife Set | Top Right: All-Clad Pan |

| Bottom Left: Boos Cutting Board | Bottom Middle: Squeeze Bottle | Bottom Right: Pepper Grinder |

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