Loaded Breakfast Potatoes Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Wash and scrub the potatoes. Place them in a large pot, cover with water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

2. 2

   Sauté the Bacon

   While the potatoes are boiling, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and let drain on paper towels. Reserve some bacon fat in the skillet.

3. 3

   Smash the Potatoes

   Once the potatoes are cooked, drain and let cool slightly. Gently smash each potato with the back of a fork or a potato masher.

4. 4

   Fry the Potatoes

   In the same skillet with reserved bacon fat, add olive oil if needed. Place the smashed potatoes in the skillet and fry until golden brown and crispy, about 4-5 minutes on each side.

5. 5

   Add Toppings

   Once the potatoes are crispy, layer the smoked brisket, jalapeño (sliced), cheddar, and mozzarella cheese on top. Cover to let the cheese melt for about 2-3 minutes.

6. 6

   Cook the Eggs

   In a separate skillet, fry the eggs to your desired doneness (sunny-side up or over-easy).

7. 7

   Assemble the Dish

   Serve the loaded potatoes topped with crispy bacon, melted cheese, fried egg, a drizzle of Thai chili BBQ sauce, a dollop of crème fraîche, and garnish with sliced scallions.