Description
A delightful breakfast dish combining crispy bacon, seasoned potatoes, and soft-poached eggs drizzled with maple syrup.
Ingredients
Scale
- 8 ounces thick-cut bacon, cut into 1-inch pieces
- 4 medium russet or Yukon gold potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons pure maple syrup
- 1 small onion, diced (yellow or white)
- 1 diced bell pepper (red or green)
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 4 large eggs
- Fresh parsley or chives, chopped (optional garnish)
Instructions
- Peel and dice the potatoes into ½-inch cubes. Rinse them in cold water to remove excess starch, then pat them dry. Toss the potatoes with olive oil, ½ teaspoon salt, and a pinch of black pepper.
- Heat a large skillet over medium heat. Add the bacon pieces and cook until crispy and golden, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the seasoned potatoes to the skillet. Spread them in an even layer and cook undisturbed for 5 minutes to develop a crisp crust. Stir occasionally and continue to cook until golden and tender, about 12-15 minutes total. Add more olive oil or butter if needed to prevent sticking.
- Return the crispy bacon to the skillet. Drizzle maple syrup evenly over the hash and stir gently to coat. Cook for another 2-3 minutes to let the flavors meld and the syrup caramelize slightly.
- Fill a medium saucepan with 3-4 inches of water and bring it to a gentle simmer. If desired, add 1 tablespoon white vinegar. Crack the eggs into small bowls. Create a gentle whirlpool in the water and slide the eggs in one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Divide the hash onto warm plates. Top each serving with a soft-poached egg. Garnish with chopped parsley or chives if desired. Season eggs with salt and pepper to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat hash in a skillet and warm poached eggs in hot water without cooking further.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 220mg