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!
Start by dicing 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.
Add 1 small white onion, sliced.
Allow to caramelize for several minutes.
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.
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. Carefully transfer the egg to a plate.
Transfer the potatoes back onto high heat this time. Add 1 tsp picked thyme…
…1 tbsp torn parsley, salt, pepper…
…and 1 tbsp of sherry vinegar. Let this get nice and hot, then you’re ready to plate.
Plate the potatoes around the edge of the yolk.
Add a little salt and pepper to taste, a tbsp of slice chives…
…and this dish is read to ENJOY!
The perfect breakfast combo.
[amd-zlrecipe-recipe:63]
| Top Left: Shun Kaji Knife Set | Top Right: All-Clad Pan |
| Bottom Left: Boos Cutting Board | Bottom Middle: Squeeze Bottle | Bottom Right: Pepper Grinder |
