The skillet is full of potatoes, fried in oil or baked. Add crispy bacon and juicy scallions in a third layer of this hash, and mozzarella cheese and you get the best dish that comes together in less than 30 minutes.
I’m sure this hash is one of the best you’ve ever cooked yourself! It’s a great way to prepare potatoes, eggs and bacon, and you probably have all the ngredients at home. It might look complicated but it’s one of the easiest recipes that even amateur cooks can prepare.
Egg and potato breakfast hash
The beauty of hash is that you can mix everything you have at home, add seasoning and spices and serve a cohesive dish. I always choose comfort food for breakfast, but oftentimes the best meals require a lot of time to prepare. This recipe is very easy to make and perfect mouthful. Follow the instructions to make a delicious breakfast.
- 5 peeled potatoes
- 30 ml olive oil
- 7 oz bacon, diced
- 60 ml mozzarella cheese, shredded
- 2 sliced scallions
- 4 eggs
- 4 ml pepper
Cut the potatoes into small cubes. Don't make them too small or they will be too soft during cooking. Take a skillet, heat the oil over high heat and cook for 20 minutes. Potatoes should become crispy and golden. You can speed up the cooking process by covering potatoes with the lid. Check them every 3 minutes, potatoes should be soft inside.
Add bacon and fry for 10 minutes. Bacon should be crispy but not overcooked. Potatoes will get crisp edges, while remaining very soft inside. Add onions, season with pepper. When bacon releases grease, you should add the eggs.
Take a wooden spoon or spatula, make 4 wells in the potato mixture, crack one egg into every of them. Add mozzarella around every egg. Fry the mixture until the whites are set. The yolk should be wet. Serve hot. This is not suitable for meal pre because eggs will not be moist anymore.