El Ingles Recipe

Bring items to room temp

Remove eggs from fridge 10-15 minutes before cooking for even frying. If using frozen hash browns, thaw slightly or pat dry; if using fresh potatoes, grate and squeeze out excess moisture in a clean towel.

Slice mushrooms, measure seasonings, and warm refried beans in a small saucepan over low heat or microwave until just hot, stirring occasionally. Keep covered to retain heat.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter; let butter melt and foam but not burn.

Add the shredded potatoes in an even layer. Press down gently with a spatula. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika over the top. Cook undisturbed for 4–6 minutes until the underside is deeply golden and crisp.

Flip in sections (or invert onto a plate and slide back) and cook the other side for 3–5 minutes until golden and cooked through. Transfer hash browns to a warm oven (100–120°C / 210–250°F) or keep covered on the side while you cook the rest.

Using a separate skillet (or the same skillet wiped clean if preferred), lay streaky bacon slices in a cold pan with no extra oil. Turn heat to medium. Cook 3–5 minutes per side depending on thickness until crisped to your liking, turning occasionally so fat renders evenly.

When bacon is cooked, transfer to a paper-towel-lined plate to drain. If you want extra crispness, place in a low oven for a few minutes while finishing eggs.

In the same pan used for bacon (carefully pour off excess fat leaving about 1 tablespoon) or in a clean skillet, add 1 tsp olive oil and 1 tbsp butter over medium-high heat.

Add sliced mushrooms in a single layer. Avoid crowding; cook in batches if needed. Let mushrooms brown without stirring for 2–3 minutes, then stir and continue cooking 3–4 minutes until golden and any moisture has evaporated.

Season with 1/4 tsp garlic powder, 1/4 tsp salt and a pinch of black pepper. Squeeze the lemon wedge over the mushrooms if using and toss. Keep warm.

Stir the warmed refried beans until smooth. If too thick, stir in 1–2 tablespoons water or reserved bacon fat to loosen to a spreadable consistency. Keep covered and warm on low heat.

In a clean nonstick skillet, add 1 tablespoon neutral oil and 1 tablespoon butter over medium heat. Once foaming, crack eggs into the pan, spacing them apart. Season with a pinch of salt and a little black pepper.

For sunny-side-up: cook uncovered for 2–3 minutes until whites are set but yolks remain runny. To baste for fully set whites but runny yolk, spoon hot butter/oil over the whites for 30–45 seconds. For over-easy: flip gently after whites set and cook 15–30 seconds more.

Remove eggs to a warm plate. If serving multiple plates, cook eggs in batches and keep warm in the oven.

Place a portion of hash browns on each plate (approx. 125 g per serving). Spoon a generous scoop (about 100 g) of warm refried beans beside or on top of the hash browns.

Arrange 2 slices of streaky bacon and a portion of sautéed mushrooms (about 60–70 g) per plate next to the hash browns and beans.

Top each plate with a fried egg (1 egg per serving). Sprinkle chopped parsley or chives over eggs and mushrooms if using. Serve immediately while everything is hot.