That old diner favorite – bacon, eggs & hash brown potatoes served with toast
Prep time: 5 minutes
Cooking time: 5-8 minutes
1 tbsp olive oil
1 medium Yukon Gold potato (or any other thin skinned, waxy potato) peeled and finely diced
5 rashers of bacon (or better yet, pancetta), diced
4 large eggs
Salt & pepper to taste
toast on the side
1. Beat the eggs in a bowl, season with salt & pepper and set aside.
2. Heat the oil in a medium sized non-stick, skillet over medium high heat. Sauté the potatoes and the pancetta until the potatoes are tender but golden and crispy on the outside. The pancetta/bacon should be crispy as well (5 minutes or less).
3. Pour the eggs over the mixture in the pan and, using a spatula, keep stirring the pan so that the eggs don't form a crepe or omelet base. The constant stirring keeps the eggs fluffy - just a few minutes. (I like mine a little moist, my Honey likes them quite dry...so make your own choice.)
Serve with your favorite toast. I’m partial to rye, but whole grain rye is delicious too.