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Step-by-Step Instructions
1. Prepare the Potatoes for Maximum Crispiness
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Shred the potatoes using a box grater or food processor. Immediately place them in a bowl of cold water to remove excess starch.
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Let sit for 5 minutes, then drain and place the shredded potatoes in a clean kitchen towel or cheesecloth. Squeeze thoroughly to remove all moisture.
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Transfer to a dry bowl and mix in grated onion, salt, pepper, and any optional spices.
2. Cook the Bacon to Crispy Perfection
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Place bacon strips in a cold, dry skillet.
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Turn heat to medium and cook, flipping occasionally, until golden brown and crispy, about 8–10 minutes.
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Remove and drain on paper towels. Reserve 1–2 tablespoons of the bacon grease for the hash browns.
3. Fry the Hash Browns Until Golden and Crunchy
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In a large nonstick or cast-iron skillet, heat the bacon grease and butter over medium-high heat.
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Add the potato mixture, spreading it out evenly into a thin layer.
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Let cook undisturbed for 5–7 minutes until the bottom is deeply golden.
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Flip carefully in sections (or slide onto a plate and flip the entire disc back into the pan).
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Cook the other side for 4–5 more minutes until equally crispy. Remove and keep warm.
4. Cook the Eggs to Your Liking
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In the same skillet (or a clean nonstick pan), add a small amount of butter or oil.
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Crack in the eggs and cook sunny-side-up or over-easy, depending on preference.
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Season with salt and pepper. The runnier the yolk, the better it blends with the hash browns.
5. Assemble the Ultimate Breakfast Plate
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Place a generous portion of crispy hash browns onto a plate.
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Top with one or two eggs, being careful not to break the yolks.
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Crumble or layer crispy bacon over the eggs.
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Garnish with chopped chives, hot sauce, or a sprinkle of cheddar cheese if desired.
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