Food & Cooking Recipes Breakfast & Brunch Recipes Hashbrown Egg Topper 3.9 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 6 To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk. 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 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. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side. 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. Rate it Print