Bacon & Eggs Recipe

Cook bacon

Place a large nonstick or cast-iron skillet over medium heat. Arrange 3 bacon strips in a single layer (do not overcrowd). Cook, turning occasionally, until edges are crisp and fat has rendered, about 6–8 minutes depending on thickness. Transfer bacon to a paper-towel–lined plate and keep warm.

Cook eggs

If desired, pour off excess bacon fat leaving about 1 tbsp in the skillet for flavor (or wipe clean and use 1 tsp butter/oil for non-bacon fat method). Reduce heat to medium-low. Crack 2 large eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks are runny, about 3–4 minutes; cover for 30–60 seconds to finish whites if needed. For over-easy: once whites are set, carefully flip and cook 15–30 seconds more. Season eggs with a pinch of salt and pepper. Transfer eggs to the plate with bacon.

Prepare potatoes: After grating about 1.5 cups russet potato, place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is critical for crispy hashbrowns.

Mix: In a medium bowl combine the drained grated potato, 1/4 cup grated onion, 1 tbs flour, 1/2 of a large egg (beat one egg and use half), 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined.

Heat skillet: In a separate nonstick or cast-iron skillet, heat 2 tbs vegetable oil over medium-high heat until shimmering but not smoking.

Form and fry: Spoon the potato mixture into the hot skillet and flatten into a 4–5 inch round about 1/2 inch thick (you can make one large patty or two smaller ones). Cook without disturbing until bottom is deep golden brown and crisp, about 4–6 minutes. Flip carefully with a spatula and cook the other side until golden and cooked through, another 4–5 minutes. If browning too quickly, reduce heat to medium.

Finish and keep warm: If desired, add 1 tsp unsalted butter to the pan and baste the hashbrown for extra flavor. Transfer to a warm plate and keep in a low oven (about 200°F / 95°C) while finishing eggs and bacon if needed.

Toast bread slices in a toaster or in a skillet over medium heat until golden, about 2–3 minutes per side if using skillet. Spread butter on toast immediately. Keep warm.

Assemble: On a warmed plate place the hashbrowns, arrange the bacon beside them and top with the eggs. Add the buttered toast on the side. Serve with ketchup and optional hot sauce.

Timing note: This dish is best served immediately while eggs are hot and yolks runny and hashbrowns are crisp. If preparing for multiple plates, keep cooked components warm in a 200°F (95°C) oven and finish eggs to order.