skillet hash + eggs
photo by Jennifer Johnson
Crispy potatoes, bacon, and eggs. Enough said. Perfect for Sunday brunch or anytime you want some comfort food.
4 medium Yukon gold potatoes, washed and dried
1/4 pound slab Applewood smoked bacon, diced
2-4 tablespoons unsalted butter
1 medium onion, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 extra large eggs
1 tablespoon fresh minced thyme
2 tablespoons finely minced fresh flat-leaf Italian parsley
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and cook potatoes until fork tender, about 15-20 minutes. Drain and allow to cool slightly. Once cooled, cut into 1-inch chunks and set aside.
- Preheat oven to 400°F.
- Heat a large cast iron skillet to medium-high. Add bacon and cook until browned. Remove with a slotted spoon and set aside. Drain off all but 1 tablespoon bacon fat. Reduce heat to medium and add 2 tablespoons butter. Add onion and cook until softened, 5-10 minutes. Season with salt and pepper. Add potatoes, stirring to coat, then flatten hash into an even layer, pressing gently with a potato masher. Cook undisturbed until crunchy and browned on the bottom, 7-10 minutes. Flip hash in sections and cook until browned on other side, another 5-7 minutes. Stir in bacon.
- Add another 1-2 tablespoons butter to pan, and using a spoon, make 4 indentations in hash. Crack 1 egg into each indentation. Transfer pan to oven and bake until egg whites are set, 3-5 minutes. Season with salt and pepper. Scatter top with thyme and parsley and serve.