Usuba
Baked Eggs in Potato Basket with Bacon
Crispy potato base with baked eggs and crispy bacon. A hearty breakfast dish or light dinner that's prepared in the oven and on the stovetop.
- Total
- 30 min
- Standard serving
- 260.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Grate the potatoes and onion on a coarse grater. Mix, salt and pepper to taste. Place the mixture in a colander to drain the excess liquid.
- 2
Step 2
Heat a cast iron skillet, add butter. Spread the potato mixture, pressing it along the edges of the skillet to form an even pancake and prevent it from burning.
- 3
Step 3
Arrange small pieces of butter around the edges of the hash brown.
- 4
Step 4
Flip the hash brown. The easiest way to do this is to cover the pan with a plate and flip it together with its contents.
- 5
Step 5
Carefully crack the eggs onto the hash browns. Sprinkle with black pepper. Place the pan in a preheated oven for 6–8 minutes until the whites are cooked through.
- 6
Step 6
While the eggs are baking, fry the bacon in a separate pan. If desired, you can fry it in butter with brown sugar for a sweet and salty flavor.
- 7
Step 7
Remove the hash browns from the oven. Place the fried bacon on top and serve the dish hot.
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