Onion & Potato Hash
Topped With Fried Eggs
Recipe Created by Angela Harcrow
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2-3 Pieces Thick Cut Bacon - Cut into 1/4"
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1 Tablespoon Unsalted Butter
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1 Tablespoon Extra Virgin Olive Oil
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1 Medium Size Russet Potato - Scrub the potato good (do not remove skin) - Dice into small equal sized pieces.
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1 Small Onion - Diced
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Kosher Salt
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Ground Black Pepper
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Splash White Wine or Chicken Broth - Roughly a few tablespoon...not a lot.
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2 Garlic Cloves - Minced
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Tablespoon Freshly Chopped Basil
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1 Tablespoon Unsalted Butter
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2 Large Eggs
(1) Heat skillet over medium high heat and saute bacon to your desired crispiness. Remove bacon and set aside on paper towels, to drain the fat. Leave about 1/2 tablespoon of bacon grease - discard the rest.
(2) Add 1 tablespoon butter and one tablespoon of extra virgin olive oil to a flat bottom skillet - with a lid (works better with a nonstick) - over medium to medium high heat. Add onions and potatoes to the skillet, season with kosher salt and pepper to taste. Try to get the onions and potatoes into a single layer (its OK if you can't), put the lid on and let it cook for 4 minutes. DO NOT STIR - let it do it's thing. After 4 minutes, stir potato/onions up, put them in a single layer, put the lid on and cook an additional 4 minutes. You will keep doing this until the potatoes are done - normally 4-5 rounds. If it seems as though the potatoes are burning instead of crisping/caramelizing, turn the heat down a little. Make sure you use the lid - this will hold the heat in and allow the potatoes to cook through.
(3) Once potatoes are done, add a splash of white wine or chicken broth to the skillet. This will de-glaze the pan and allow you to scrape all the goodness off the bottom of the pan. Add garlic and basil. Saute until the liquid has evaporated. Spoon mixture onto a plate and set aside.
(4) Heat butter in a skillet over medium high heat. Fry eggs for 1-2 minutes on each side or to your liking. Put over potatoes and enjoy!!