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Hash Brown Egg Topper

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"Eggs with runny yolks snuggled into golden potato divets are as simple and delicious as it gets: the prototypical egg combo found in your favorite breakfast joint, except you serve five (my family) or six people from one pan."

List of Ingredients

â—¦ 3 tablespoons unsalted butter, plus more if needed
â—¦ 1 medium onion, thinly sliced
â—¦ ½ red bell pepper, thinly sliced lengthwise and then halved
â—¦ 3 slices bacon (optional)
â—¦ 4 baked potatoes, cubed (including skin)
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 5 or 6 large eggs


Recipe

Heat a 12-inch skillet over medium heat. Add the butter and let it melt. Add the onions, peppers, and bacon, if using, and cook until the bacon is cooked, 5 to 6 minutes.

Add the potatoes, ½ teaspoon salt, and pepper to taste and let sit to brown on the bottom a couple of minutes; add a little more butter if needed. Reduce the heat to medium-low, flip the potatoes, and brown on the other side for 2 minutes or so.

Make 5 or 6 shallow holes in the potato mixture. Add a dot of butter to each hole and crack in an egg. Put a pinch of salt on each egg. Sprinkle in some water to create steam, cover, and cook for about 3 minutes, until the whites are set but the yolks are still runny.

Serves 5 or 6