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Bacon Egg & Hash Browns

Classic diner breakfast. Bacon egg hash browns and toast. I up it a bit by making cheesy browns.

Bacon slices, egg, potato, cheese. That is a big potato though. Too big for one.
Wash the potato, removing any lose dirt.
Instead of peeling the potato, since it is so bit and I will want to use the rest for another purpose (link potatchos) I slab the sides off in thick chunks. I will use them later.
Place the slabs into a container and cover with cool water. Place in the fridge.
They will last a couple days.
Grate the remaining potato block on the large holes of the box grater.
Squeeze out excess liquid.
Microwave bacon strips for just 10 seconds to separate, or just start it in a cold pan and slowly bring up the heat separating as they thaw.
Put a good amount of oil into the pan for potatoes. The bottom of the pan should be fully covered in about 1/4 inch of oil. Heat the oil to med high, the if you drop a potato shred into the oil it should immediately begin to sizzle vigorously.
Add the potatoes to the pan and level them into an even layer. Do not stir them. They will stick to the pan then they will release when they are browned. If you stir them or try to un-stick them too soon you will end up with a gloppy starchy stuck on mess.
Place the bacon strips in a cold pan, slowly raise the temperature to medium.
While the bacon and potatoes are cooking grate some cheese. About a half cup.
Once the hash browns are crispy golden on one side they will release from the pan and you can flip them.
Put the cheese on top of the hash browns and cover to melt the cheese.
Crispy, cheesy hash browns.
Crack an egg into the cooking oil left in the now empty potato pan.
Cover the egg with the lid and the heat will cook the egg without flipping.
Bacon, runny egg, and cheesy hash browns. That will keep you going!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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