6.
Fried Eggs and Hash Browns Bacon Bowls:
Ingredients:
• 4 cooked Bacon Bowls (see master recipe)
For Hash Browns:
• 1 russet potato, peeled
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• Salt and ground black pepper, to taste
• 1 pinch cayenne pepper, to taste
For Eggs:
• 1 tablespoon butter
• 4 eggs
• Salt and ground black pepper, to taste
Directions:
Make the hash browns:
1.
Shred potatoes into a large bowl filled with cold water. Stir, drain, and cover potatoes again with
water. Stir once more, and drain potatoes well. Pat dry with paper towels, and squeeze out excess
moisture.
2.
Melt butter and oil in a large non-stick pan over medium heat. Sprinkle shredded potatoes into
the pan and season with salt, black pepper, and cayenne pepper.
3.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and
stir until potatoes are browned all over, about 5 more minutes. Keep warm in skillet or on a plate in
the oven.
Make the eggs:
4.
Heat the remaining butter in medium non-stick skillet over medium heat. When butter is melted
and stops bubbling, add eggs and cook until whites and yolks are set, about 4 minutes, or until
desired doneness. Season with salt and pepper to taste. Remove from heat.
5.
To assemble, divide hash browns between all four bacon bowls, and top each with an egg. Serve
immediately.
Makes 4 bacon bowls, or two servings.
