Many years ago, in my bartender days, in a small town we would go for breakfast after closing. The only late night place knew us well. I would order my hash-browns extra crispy with cheddar cheese melted over them, because that is how I made them at home. People started ordering “hash-browns Angel style” then “Angel Browns”. To this day you can still go to that town and order “Angel Browns” and get melty cheese over your crispy hash-browns at most any restaurant.
I prefer russet potatoes for this as they are a bit dryer and so crisp up better. A potato is not a potato. There is a vast difference it the cooking, moisture content, and usages in different varieties. A technique that works for a dry fluffy russet with not work the same for a waxier Yukon, or a baby red. You can adjust, but do be aware there are differences and they will cook differently. Usually I have the sturdy standard Russet or Idaho.
A potato, an egg, a handful of bag-o-bacon and a bit of cheese. So simple ingredients, so good!Get the bacon cooking in the baby cast iron. Directly from the freezer bag-o-bacon. Start over low heat, then slowly bring up to medium as it begins to render.
Meanwhile peel and shred the potato on the box grater into it’s container or any appropriately sized vessel. Squeeze the liquid from the shredded potato, get as much out as you can. Liquid is the enemy of crispy!
Heat a good amount of oil in a small pan, 1/4 inch or more, over medium high heat. Once the oil is shimmering drop a couple shreds of potato into the oil if they instantly sizzle and bubble add the rest of the potatoes.
Gently tuck in the edges, and even out the potatoes into a single layer working from the top only. Do NOT disturb the bottom. Leave it until you see browning. Yes, it is sticking, it will release once browned. If you futz with it you will end up with a huge mess. Let it do its thing.
Gently loosen the potatoes as they brown, once they are loose, and you can roll them around the pan. Flip. Crispy goodness!
Top with cheese and sprinkle with salt and pepper to taste. Potatoes like salt and pepper .. and hot sauce. Continue cooking until the cheese melts and the other side crisps up. Remove to plate.
Lower the heat by removing pan to cool burner. Return to warm burner once the burner is to low heat and add the egg to the remaining oil in the pan. Cook over easy or sunnyside. Runny yolks are good! Drain the cooked bacon on a paper towel.
Cheesy hash-browns, topped with bacon, and a runny egg. How perfect is that?
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.
