Sometimes you wake up “hangry” and you just want to eat every carb in sight. That’s when you make this Hash & Crispy Fried Eggs Breakfast Skillet! Yes, you can totally use this dish as a way to apologize for those unkind words you spoke out of hunger.
This dish is such a great way to use your leftovers – like that half onion you’ve been meaning to use, that pepper that’s been sitting in the fridge or those potatoes that you didn’t end up needing at the beginning of the week. Another bonus is that you can have this dish any time of day. Who said you can’t have potatoes, bacon, and eggs for dinner?
For this recipe, it’s important to use russet potatoes. They are the best when it comes to achieving the crispiest and not-soggy-at-all hashbrowns. After you shred the potatoes, place them in cold water. Wrap the potatoes in a large kitchen towel and squeeze out as much liquid as possible by twisting or squeezing—work it, girl. You want to get rid of as much moisture as you can, as this is another key to achieving the crispiest and crunchiest result.
I kinda have a thing for eggs, so I decided to make crispy fried eggs to serve over the hash. Seriously, everything is better with eggs, especially when they’re crispy fried eggs! You will often find these magical babies incorporated into dishes at Thai and Vietnamese restaurants. High heat gives these eggs a crispy texture on the outside, while remaining moist on the inside and the yolk runny. Have no fear, they’re very easy to make! You just have to learn to embrace the sputtering and spitting when frying them. WORTH ITTTTTT!
You can’t really go wrong with potatoes, onion, garlic, jalapeno, BACON, CHEESE, and runny eggs. The perfect recipe for lazy (and hangry) mornings!
- 2 large russet potatoes
- 4 strips bacon, chopped
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- salt, to taste
- black pepper, to taste
- ½ teaspoon garlic powder
- ¼ cup shredded cheddar cheese
- 3 tablespoons vegetable oil
- eggs (as many as you need)
- Ready a large bowl filled with cold water. Wash and scrub the potatoes. Shred the potatoes by using a box grater. Place the shredded potatoes into the water-filled bowl. Drain potatoes in a large colander. Lay out a large, clean kitchen towel on the counter. Transfer half of the shredded potatoes on the center of the towel. Gather all sides of the towel, then twist the neck and squeeze the bottom to squeeze out as much liquid as possible. Repeat with other half of shredded potatoes.
- Heat a large skillet over medium-high heat and spray with cooking oil spray. Put the chopped bacon, onion, red bell pepper, garlic, and jalapeño on the skillet. Cook for about 5-10 minutes, stirring often. Remove from pan and drain on paper towels (optional: if you want to keep all of the bacon drippings, then just transfer to a bowl instead of draining). Do not turn the stove off.
- In the same skillet, melt the butter. Add the shredded potatoes, while tossing to make sure they’re coated with butter. Spread out the potatoes on the pan, making an even layer. Season with salt, pepper, and garlic powder. Let the potatoes cook until they’re brown and crispy on the bottom—about 5 minutes. Flip over potatoes in sections to cook the other side for another 5 minutes.
- Stir in the bacon mixture to the potatoes. Cook for 2-3 minutes. Sprinkle with cheese and cook until cheese is melted.
- Pour the 3 tablespoons of vegetable oil in a separate skillet over medium-high heat, and heat until smoking. Break the eggs into the skillet (watch out: they’re going to sputter and spit). Season with salt and pepper, and cook for about 1-2 minutes—until whites are completely opaque. Transfer eggs and serve over the hash browns.