Bacon hash browns and eggs is a tasty breakfast that brings all your favorites together! Crispy hash browns, crispy bacon, and fluffy eggs—what’s not to love? 🍳🥓
This meal is super simple to whip up. I like to make a big batch so I can enjoy leftovers, but let’s be real: they rarely last long around here! 😄
Key Ingredients & Substitutions
Bacon: Bacon adds a delicious crunch and flavor to the dish. If you’re looking for a healthier option, turkey bacon or even veggie bacon can work well. For a twist, try smoked bacon for an extra layer of flavor!
Russet Potatoes: These are great for hash browns because they’re starchy and crispy when cooked. If you don’t have russets, you can use Yukon Gold or even frozen hash brown potatoes for a quick alternative.
Eggs: Eggs are key for protein and richness. If you’re vegan, consider using a tofu scramble or chickpea flour egg substitute. Just know it will taste different but still provide that hearty breakfast feel!
Onion: Adding onion can give an extra punch of flavor to the hash browns. If you’re not a fan, feel free to skip it. Green onions or shallots can also be good alternatives for a milder taste.
Fresh Herbs: Chives or parsley brighten up the dish. If these aren’t on hand, a sprinkle of dried herbs like thyme or oregano can do nicely too!
How Do I Make My Hash Browns Crispy?
Crispy hash browns are all about moisture and technique. Here’s how to achieve that perfect crunch:
- After grating, make sure to squeeze out as much water as you can from the potatoes. This step is crucial for crispiness!
- Cook them in a hot skillet, but don’t overcrowd the pan. Giving them enough space allows them to form a nice crust.
- Let them brown on one side before flipping—about 4-5 minutes should do it. Once you flip, they’ll get that golden color.
Following these tips will help you serve up hash browns that are crispy on the outside and tender on the inside. Enjoy your meal! 🍽️
Bacon Hash Browns And Eggs
Ingredients You’ll Need:
For the Dish:
- 4 large eggs
- 6 slices bacon
For the Hash Browns:
- 2 large russet potatoes
- 1 small onion, finely chopped (optional)
- 2 tbsp vegetable oil or butter
Seasoning and Garnish:
- Salt, to taste
- Black pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook. So, in total, you’re looking at around 30 minutes to enjoy this delicious breakfast from start to finish. Perfect for a weekend morning or a special breakfast treat!
Step-by-Step Instructions:
1. Prepare the Hash Browns:
Start by peeling the russet potatoes and then grate them using a box grater. Once grated, transfer the potatoes into a clean kitchen towel and squeeze out all the excess moisture—you want them as dry as possible for that crispy texture! If you want some extra flavor, mix the grated potatoes with the chopped onion, a pinch of salt, and a dash of black pepper.
2. Cook the Bacon:
In a large skillet, cook the bacon slices over medium heat. Let them sizzle away until they’re nice and crispy, which should take about 6-8 minutes. Once they’re done, transfer the bacon to a plate lined with paper towels to drain off the excess fat, leaving a little in the skillet for flavor.
3. Cook the Hash Browns:
With the leftover bacon fat, or with a bit of vegetable oil or butter, heat the skillet over medium heat again. Take a handful of the grated potato mixture (about ¼ to ⅓ cup) and flatten it into patties right in the pan. Cook them for about 4-5 minutes on each side or until they turn golden brown and crispy. Once done, place the hash browns on paper towels to let the excess oil drain off.
4. Fry the Eggs:
In a separate non-stick skillet, heat a little oil or butter over medium heat. Crack the eggs gently into the pan, making sure not to break the yolks. Cook them sunny side up for about 2-3 minutes, until the whites are firm but the yolks want to remain runny. Season with a sprinkle of salt and black pepper.
5. Assemble the Plate:
Now it’s time to put everything together! Place a couple of hash brown patties on your plate, add two slices of crispy bacon on the side, and finally, arrange the sunny side up eggs next to them. For a finishing touch, sprinkle some chopped chives or parsley on top to make it look delightful.
6. Serve Warm:
Now, it’s time to dig in and enjoy your hearty breakfast! This classic combo of bacon, hash browns, and eggs will surely nourish your day and keep you smiling.
Can I Use Frozen Hash Browns for This Recipe?
Yes, absolutely! Frozen hash browns are a great time-saver. Just heat them in the skillet according to package instructions until crispy and golden brown, then follow the remaining steps for the bacon and eggs.
How Can I Make This Recipe Healthier?
If you’re looking to lighten things up, consider using turkey bacon instead of regular bacon. You can also use a non-stick spray or reduce the amount of oil for frying the hash browns. Opting for egg whites or egg substitutes will give you the protein without the extra cholesterol!
Can I Prepare This Dish in Advance?
Definitely! You can make the hash browns and bacon ahead of time and reheat them in the oven to maintain their crispiness. Cook the eggs fresh when you’re ready to eat for the best texture. The hash browns will keep well in the fridge for up to 3 days!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a skillet over medium heat for the crispiest results, or use the microwave if you’re in a hurry—but be aware the texture may suffer a bit!
