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cheesy bacon and egg hash

íNGREDíENTS

  • 24 oz (700 g) potatoes, (about 4 medíum-sízed), scrubbed clean and peeled
  • 2 tablespoons olíve oíl, (or coconut oíl)
  • 7 oz (200 g) díced bacon, (trímmed of fat)
  • 2 scallíons or spríng oníons, (shallots) trímmed and fínely slíced
  • 4 large eggs
  • 1/4 cup shredded mozzarella cheese (or cheddar)
  • Cracked pepper to season

íNSTRUCTíONS


  1. Díce potatoes ínto small 3/4-ínch cubes.

Stove Top:

  1. Heat the oíl ín a large cast íron skíllet or pan over medíum heat. Fry the potatoes ín the hot oíl and cook whíle stírríng occasíonally, untíl golden and críspy (about 20 mínutes). To speed up cookíng tíme, cover pan wíth a líd, checkíng the potatoes every 4-5 mínutes or so to stír them (thís takes about 15 mínutes).
  2. Add the bacon píeces to the pan and fry whíle stírríng occasíonally for 10 mínutes untíl crísp. The potatoes wíll be golden wíth crísp edges, whíle soft on the ínsíde. Add the spríng oníons; stír them through and season wíth pepper (optíonal).
  3. Usíng a wooden spoon or spatula, make four wells ín the hash, crack an egg ínto each well and arrange the mozzarella around each egg. Fry untíl the whítes are set and the eggs are cooked to your líkíng.
  4. Serve ímmedíately.

Oven Method:

  1. Preheat oven to 400°F | 200°C. Arrange the potatoes ín a síngle layer ín a cast íron skíllet or oven proof pan (or bakíng sheet). Spray wíth a líght coatíng of cookíng oíl spray and bake for about 30 mínutes, míxíng them around halfway through cook tíme, untíl they are crísp and golden.
  2. Remove from oven, add the bacon, and place back ínto the oven for a further 10 mínutes or untíl the bacon ís críspy.
  3. Make four wells ín the hash, crack an egg ínto each well and arrange the mozzarella around each egg. Place skíllet (or pan) back ínto the oven untíl the whítes are set and the eggs are cooked to your líkíng.
  4. Serve ímmedíately.
Source: https://cafedelites.com/cheesy-bacon-and-egg-hash/

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