Bacon and Egg Potato Hash
Diced potatoes pan-fried until deeply golden and crisp, tossed with bacon and sweet onion, then finished with eggs cooked right in the pan. A hearty, high-protein stovetop breakfast for two.
- Total
- 35 min
- Prep 10 · Cook 25
- Serves
- 1
- Difficulty
- Easy
You'll practice: Pan-frying · Rendering fat
- Savory
- Standard
- Stovetop
Instructions
-
Dice the potatoes into 1.5 cm cubes and pat them completely dry with a clean cloth. Finely chop the onion. Cut the bacon slices crosswise into 2 cm pieces.
~10 min
Drying the potatoes removes surface moisture so they fry and crisp instead of steaming.
-
Heat the oil in a large non-stick frying pan over medium-high heat. Add the potatoes in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and fry undisturbed for 5 minutes until the bottoms are golden.
~5 min
A single layer and undisturbed frying lets the bottoms brown deeply through direct contact.
Dry the potato cubes thoroughly before they hit the pan; surface moisture steams them and you lose the crisp crust.
Pan-frying Keep the pan hot and the potatoes in a single layer; crowding or stirring too early steams them and prevents a crisp crust.
-
Stir the potatoes and continue frying for 8 to 10 minutes, turning every few minutes, until the cubes are browned on all sides and a knife slides in with no resistance.
~10 min
Turning every few minutes browns all sides evenly and prevents burning.
Pan-frying Keep the pan hot and the potatoes in a single layer; crowding or stirring too early steams them and prevents a crisp crust.
-
Push the potatoes to one side of the pan. Add the bacon and onion to the empty space and cook for 5 minutes, stirring, until the bacon is crisp and the onion is soft and golden. Stir everything together.
~5 min
Cooking bacon and onion in the empty space renders bacon fat and softens onion without steaming potatoes.
Rendering fat Cook bacon over medium heat until the fat melts and the meat crisps; high heat burns the outside before the fat renders.
-
Make four wells in the hash with the back of a spatula. Crack one egg into each well, season with the remaining 1/4 tsp salt, cover the pan, and cook for 4 to 5 minutes until the whites are fully set and the yolks are still soft.
~5 min
Covering traps steam to set the whites while the yolks stay soft.