Crispy Hash Breakfast Skillet
Try this Crispy Hash Breakfast Skillet recipe, or contribute your own.
Try this Crispy Hash Breakfast Skillet recipe, or contribute your own.
- Carbohydrate 2.95213330729167 g
- Cholesterol 0 mg
- Fat 0.0983206770833333 g
- Fiber 0.423951811830203 g
- Protein 0.467252734375 g
- Saturated Fat 0.0146166145833333 g
- Serving Size 1 1 Serving (47g)
- Sodium 0.939052083333333 mg
- Sugar 2.52818149546146 g
- Trans Fat 0.0832638020833333 g
- Calories 13 calories
Step-by-step
- Begin shredding the potatoes by using the largest holes of your box grater.
- Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash.
- Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels as necessary.
- Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
- Transfer the shredded potatoes to a plate lined with two layers of paper towels.
- Cook in the microwave on high for 2 minutes-- see notes in my post about why you are doing this. Set the potatoes aside.
- Place a 10 - 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low.
- Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe.
- Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
- Preheat oven to 400F degrees.
- Turn the stove heat up to medium. When bacon grease begins to simmer, add the shredded potatoes.
- Give them a quick mix with a wooden spoon or rubber spatula. Allow to cook for about 2 minutes, untouched.
- Add the chopped pepper, salt, and pepper. Stir things around once or twice, then flatten everything out using the back of a wooden spoon or spatula.
- Allow to cook, untouched for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer while stirring occasionally until they are.
- Stir in the chopped bacon and cook for 2 minutes.
- Remove skillet from the heat and flatten out the top of the hash using the back of a wooden spoon or spatula. Then, using the back of a spoon, make 4 shallow indentations into the hash.
- Crack an egg into each indentation.
- Top with shredded cheese (I usually sprinkle it around the eggs).
- Transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes.
- Season with salt and pepper to taste (usually I just add more pepper) and top with the parsley. Serve immediately.
Potatoes do the heaviest lifting in this dish, functioning as both structural foundation and textural contrast, but their starches demand rigorous moisture control before hitting the pan. Raw tubers contain roughly eighty percent water, and excess surface liquid prevents the Maillard reaction needed to build a golden crust. Squeezing grated russets or Yukon Golds through paper towels or a cloth towel expels that trapped liquid, while a brief two-minute microwave stint pre-cooks the interior starch without adding oil.
- Scaling this pan requires careful math regarding surface area; a ten-to-twelve-inch skillet accommodates four eggs comfortably, but doubling the recipe means using two pans rather than crowding one, since overcrowding traps steam and yields soggy potatoes.
- Bacon must start in a cold pan on low heat to render its fat slowly before the meat burns, leaving behind precisely measured grease that replaces cooking oil and seasons the hash.
- Maintain oven temperature precisely at 400 degrees Fahrenheit to ensure egg whites coagulate within eight to ten minutes while keeping yolks soft and runny.
Leftovers remain safe in the refrigerator for up to forty-eight hours, though reheating them in a skillet rather than a microwave helps recover some lost crunch. Proper sequencing ensures the bell peppers and cured pork integrate without steaming the potatoes prematurely.
