Eggs with bacon baked in hashbrowns
4 servings
30 minutes
Eggs with bacon baked in hash browns are a true embodiment of American cuisine, combining crispy potatoes, tender eggs, and aromatic bacon. The dish's origins trace back to traditional breakfasts at American diners where hash browns held a prestigious place as the perfect side. The crispy potato crust contrasts with the softness of the baked eggs while the bacon adds a rich, smoky flavor. This dish is ideal for a late breakfast or a hearty start to the day, filling the morning with warmth and appetizing aromas. Preparation is simple: first form the hash browns, then carefully add eggs and bacon to create a harmony of textures and flavors. It can be served with green onions or avocado to complement the rich taste with fresh notes. This morning treat will become a favorite ritual for lovers of hearty and simple American cuisine.
1
Grate the potatoes and onions, mix them, season with salt and pepper, and place everything in a colander (to drain excess liquid).
- Potato: 4 pieces
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Heat a large skillet, pour in oil, and arrange the potatoes pressing the edges to prevent burning.
- Butter: 30 g
3
We place small pieces of butter in a circle (at the edges).
4
We are flipping the hash browns (it's easier to do this by covering the pan with a plate)
5
Carefully crack the eggs onto the hash browns, sprinkle with pepper, and place the skillet in the preheated oven for 6-8 minutes.
- Chicken egg: 5 piece
- Ground black pepper: to taste
6
While the eggs are baking, we fry the bacon (optionally, the bacon can be fried in butter with brown sugar)
- Bacon: to taste
- Butter: 30 g
7
Take the hash browns out of the oven and place bacon on top.
- Bacon: to taste