Fun recipe to play with
- Carbohydrate 37.58746 g
- Cholesterol 29.545 mg
- Fat 15.41141 g
- Fiber 4.72850010275841 g
- Protein 6.82645 g
- Saturated Fat 6.852088 g
- Serving Size 1 1 Serving (244g)
- Sodium 228.706 mg
- Sugar 32.8589598972416 g
- Trans Fat 1.487168 g
- Calories 312 calories
Step-by-step
- Fry bacon in a large, deep skillet. Cook over medium high heat until evenly brown Remove bacon from pan, drain and crumble, leave grease in pan.
- Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
- Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.
Standard potato hashes rely on dry pan-frying or oven-roasting to build a crust, but this skillet method introduces animal fat and steam simultaneously. Most cooks fail here by overcrowding a standard ten-inch pan, which traps moisture and turns the starches into a soggy mash before the exterior can brown. Achieving golden results requires maintaining medium-high heat while utilizing the rendered bacon fat combined with precisely two tablespoons of butter for adequate thermal transfer.
Covering the skillet during the initial cooking phase traps steam to soften the raw potato slices internally, but the lid must be removed once the potatoes soften so the surface starches dehydrate into a crisp layer. When cracking the eggs directly into the hot potatoes, stir gently over moderate heat to prevent the whites from seizing into rubbery curds before the cheese melts.
Swapping the bacon grease for vegetable oil alters the cooking dynamics significantly, removing the rich umami base and reducing the browning rate since plant fats behave differently under high heat.
