Name: Bacon, egg, and potato hash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 oz bacon, diced; 3.5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1/3 cup yellow onion, diced; 3 large eggs; 4 large egg whites; 1/4 tsp salt; 3/4 tsp black pepper; 8 olive oil cooking sprays; 2 tbsp water

Ingredients

9 items

1 oz bacon, diced
3½ oz Yukon Gold potatoes, diced into 1/2-inch pieces
⅓ cup yellow onion, diced
3 large eggs
4 large egg whites
¼ tsp salt
¾ tsp black pepper
8 olive oil cooking sprays
2 tbsp water

Instructions

Prep 15 min · Cook 15 min

Place the bacon in a cold skillet over medium heat. Cook for 6 minutes until the fat renders and the bacon is crispy. Use a slotted spoon to move the bacon to a small bowl, leaving the fat in the pan.
Add the potatoes and water to the skillet with the bacon fat. Cover with a tight-fitting lid and steam over medium heat for 5 minutes until the potatoes are just tender.
Remove the lid and cook for 2 minutes until the water evaporates. Add the onion and season with the salt and half the black pepper. Cook, stirring occasionally, for 8 minutes until the potatoes are golden brown and the onions are soft. Stir most of the crispy bacon back into the hash, reserving a spoonful for garnish.
Push the hash to one side of the skillet. Spray the empty side with olive oil and crack the whole eggs into it, then pour in the egg whites around them. Cook for 4 minutes until the whites are fully set but the yolks are still soft. Done when whites set and yolks still soft, 145°F in the thickest part.
Slide the hash onto a plate and top it with the fried eggs and egg whites. Sprinkle the reserved bacon and the remaining black pepper over the eggs.

Nutrition

Ingredients

Instructions

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