Hash Brown Egg Topper
Lucinda's hearty one-pan dish uses crispy chunks of baked potatoes as a base to soak up rich, runny egg yolks.
Hashbrown Egg Topper
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Hash Brown Egg Topper
Lucinda's hearty one-pan dish uses crispy chunks of baked potatoes as a base to...
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Mad Hungry, April 2011
- Yield Serves 5 to 6
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Ingredients
- 3 tablespoons butter, plus more if needed
- 1 medium onion, thinly sliced
- 3 thin slices bacon, sliced (optional)
- 4 baked potatoes (cooked skin-on), cubed
- 5 to 6 large eggs
Directions
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Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
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Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
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Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
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