Bacon Egg Hashbrown

Get a sliced bacon pack from the freezer, and a potato. Only have one left, and it’s HUGE!

Look at that! This one potato weighs in at 12 ounces, way more potato than one person needs for a meal. Especially with bacon and an egg. So whats to do?

We are going to slab it down instead of peeling it. Most potatoes are flatter one way than the other. Lay it down flat.

Cut a slab from each side.

Then lay it on the cut side, and cut two more slabs from the other sides. Removing all peeled edges and leaving a clean block.

Cut the ends off as well. One clean square.

Now we have a much more manageable amount of potato at 5 ounces.

And 7 ounces of slabs for later.

Put the slabs in a seal-able container and cover with cold water. Place in the fridge for later use. Use within a day for fries or … you’ll see.

Meanwhile shred the block on a box grater and squeeze out excess liquid.

Heat oil and butter in a small fry pan.

When sizzling add potatoes. You will need a good amount of fat.

Add shredded potatoes to the pan. Using your spatula (ok I like a fish turner for this) to clean up the edges tucking in any strays.

Don’t touch it. Just let it go until it starts to get brown and crisp on the edges. If it seems to be sticking … why are you touching it!?!

Meanwhile add bacon to a cold pan and turn to med heat.

Check the edges for crispness and gently loosen. It will release when it is crisp with little to no effort. (I might have overdone the cooking oil just a bit there).

Season, flip, season finish cooking on the other side the same. Wait for it to release.

Since we do have a bit of extra oil in the pan I decide to baste my egg. I like the yolks runny and if you have a fear of flipping this is a way to cook the top whites without the flipping drama.

Turn off the heat, and crack the egg in one side of the pan. Spoon the hot oil over the top of the egg repeatedly until the upper part of the white is, well … white.