Ah, there’s nothing quite like the sizzle of a breakfast skillet to kickstart the day. Imagine golden-brown hash browns, crispy and perfect, mingling with savory hints of bacon and a melody of vegetables. It’s like a morning symphony; each bite feels like a warm hug on a chilly day, and just maybe, a gentle reminder that breakfast might just be the most important meal of the day—or at least the tastiest!
Steps
- Begin by peeling and shredding two medium potatoes, then remove excess moisture by pressing them between paper towels. Microwave the potatoes on high for two minutes and set them aside.
- Cook three strips of bacon in a cold skillet over low heat until they are almost crispy, then remove and chop them up, reserving the grease in the pan.
- Preheat your oven to 400°F (204°C). In the skillet with bacon grease, cook the shredded potatoes and chopped bell pepper over medium heat, adding salt and pepper. Stir occasionally and allow the potatoes to brown.
- Stir in the chopped bacon and continue cooking for two more minutes. Remove the skillet from heat and flatten the mixture, creating four shallow indentations with the back of a spoon.
- Crack an egg into each indentation and sprinkle shredded cheese over the top. Transfer the skillet to the oven and bake for 8-10 minutes until the egg whites set.
- Once baked, season with additional salt, pepper, and parsley if desired. Serve immediately for a quick and flavorful breakfast.
Ingredients
- 2 medium Russet or Yukon Gold potatoes (or sweet potatoes)
- 3 slices of bacon
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 large eggs
- 1/3 cup shredded smoked gouda cheese
- Optional: chopped fresh or dried parsley
FAQ
- Can I use frozen shredded potatoes for the hash browns?
- While you can use frozen shredded potatoes, the recipe recommends making them from scratch for the best crispy texture. Freshly shredded potatoes, with moisture removed, yield the crispiest results.
- What if I don’t eat bacon?
- If bacon isn’t part of your diet, you can omit it from the recipe. Instead, use 2 tablespoons of unsalted butter as a substitute for cooking the potatoes.
- How can I make the hash browns extra crispy?
- To achieve extra crispy hash browns, remove as much moisture as possible from the shredded potatoes by squeezing them with paper towels. Additionally, a brief microwave pre-cook helps create a starch layer that crisps up beautifully when fried.
- Can I use a different type of cheese?
- Absolutely! While smoked gouda is suggested for its smoky flavor, you can substitute it with your preferred cheese like mozzarella, a Mexican blend, or pepper jack for a different taste.
- Is it possible to prepare this dish ahead of time?
- This dish is best served immediately. However, leftovers can be stored in the refrigerator for a day or two. For optimal flavor and texture, it’s recommended to enjoy the dish fresh.
Tips
- Remove Excess Moisture: After shredding the potatoes, ensure they are as dry as possible by squeezing them with paper towels or a kitchen towel. Less moisture in the potatoes will lead to a crispier texture when cooked.
- Par Cook Potatoes: To jumpstart the cooking process and achieve a crispy crust, microwave the shredded potatoes for about 2 minutes after drying them out. This helps the potatoes develop a starchy layer that crisps up nicely when fried.
- Cook Bacon Gradually: Start cooking bacon in a cold pan and allow it to slowly come to temperature. This method helps render the fat more effectively, which is crucial if you’re using the bacon grease to cook the potatoes.
- Limit Stirring for Even Browning: When cooking the potatoes and peppers in the pan, avoid excessive stirring to allow the potatoes to brown evenly and develop a delicious crust.
Equipment
- Box Grater
- Vegetable Peeler
- 10- to 12-inch Oven-Safe Skillet
- Glass Mixing Bowl
- Wooden Spoon or Silicone Spatula
