Potato And Bacon Hash With Fried Eggs Recipes

Steps:

• In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
• To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
• Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
• To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

Steps:

• Preheat the oven to 425 degrees F.
• Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
• Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
• Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
• Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
• When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
• Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
• Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

Steps:

• Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
• Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
• Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
• Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm.
• Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.

Steps:

• In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
• In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Steps:

• Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
• Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
• Add the onions and cook for 1 minute.
• Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
• Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
• Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.