First up, egg baked in hash browns. The secret of a great hash Brown is the potatoes I prefer using really nice waxy potatoes. They Cook better, but more importantly, hold them sells together. We’re not going to slice the onion or the potatoes. We’re actually going to grate them. The potatoes get really nice and crispy. I mean, seriously crispy. Now the onion. That way you get that nice balance of that onion flavor running through every little Shard of potato seasoned with salt, pepper, olive oil, and Cayenne. Give that a really good mix through and then squeeze all that water out.
Look at all that juice squeezed out of there. Really important. The more liquid you remove the crispier, your hash Browns will be nice. Large pan. Put that on. Once the pan is hot, pour in a good glug of olive oil. That sounds confirms how important it is to have your pan nice and hot, so it seals the grated potato onion together. So take the spoon and just Pat it down. What we’re trying to do now is get it really nice and compact. Going around the outside of the pan with little flecks of butter, you just slip them down the back gently and that gets the onions caramelized.
Here’s a great tip for turning your hash Browns over quick and easy. Take a plate, place it on top and just flip it over and then slide it back in very quickly. You can see the color we’ve got on there. Now that nice, crispy texture of the potato. I’m going to use the hash Brown as a bed for my baked eggs, cracking your eggs nice and gently, just a little sprinkling of the Cayenne to make the eggs a little bit spicy, then into a preheated oven for six to eight minutes.
Meanwhile, onto my bacon and I’m giving it a classic American twist. Now, one thing I could never get my head around. When I first started eating lots of American breakfast was the sweetness from the bacon. I’ve grown up to love that combination of smoky, sweet flavors, and it’s so easy. Pan on and simply heat olive oil, Brown sugar, salt and pepper, and butter baking in, and as it cooks, it becomes irresistibly caramelized and Golden Brown tiles of gas and my glaze bacon. Absolutely ready. Beautiful. Now my hash Browns and baked eggs are ready.
Wow, beautiful. Just spatula underneath there onto your plate. That bacon sits beautifully on top of the baked eggs and that hash Brown underneath. And you can see why the best breakfast in the world is always in America. This is an all-American superhero of breakfast eggs, bacon, hash Browns with glazed bacon.