Crispy Idaho® Potato Hash Browns, Bacon and Eggs
- 4 strips applewood smoked bacon
- 2 cups peeled and grated Idaho® Russet Potatoes
- 1/2 cup grated or finely chopped brown onion
- 2 teaspoons finely chopped garlic
- 2 1/2 tablespoons finely chopped jalapeño pepper, seeds removed
- 1/2 cup fresh breadcrumbs
- Olive oil for the pan if necessary
- 3/4 teaspoon sea salt
- A few turns of freshly ground black pepper
- 4 eggs
- A handful of micro-greens for garnish
- Place a paper towel over a large plate and set aside.
- Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon, but not the bacon grease, from the pan, and set aside to drain on the towel-lined plate.
- Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potato and onion. (The former is much easier.) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion.
- Preheat the oven to 375° F.
- Add the potatoes and onion, along with the garlic, jalapeño pepper, and breadcrumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.
- Add the salt and a few turns of pepper and stir to blend.
- Place four (approximately 4 X 2-inch, round) ramekins on a baking sheet.
- Crumble the bacon and line the bottom of each ramekin with it (about 1 strip of crumbled bacon each). Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit. Crack an egg over each one and bake in the preheated 375° F oven just until the eggs are cooked, about 15 minutes.
- Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!