Bacon & Egg Skillet Hash
Serving Size / Yield
- 2 medium Russet Potatoes, scrubbed & peeled
- 8 Strips Bacon
- ¼ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- 4 large Eggs
- 1/3 C Smoked Gouda Cheese, shredded
- Fresh Parsley, for garnish
Start this recipe for bacon and egg skillet hash by shredding your potatoes using the largest holes of your box grater. Set the shredded potatoes in the center of some kitchen cloth and wring out as much of the moisture as possible over the sink.
Continue by heating a large and deep skillet over medium-low heat. Once hot, add your bacon slices to the pan. Let fry until browned and barely crispy (they will continue cooking in the oven). Remove the cooked bacon strips from the pan using tongs, so as to reserve the grease, and set the strips onto a paper towel to drain.
Next, preheat your oven to 400 degrees. Return to the stove and heat your bacon skillet over medium heat. When the grease is very hot, add the potatoes. Toss them well in the bacon grease and then spread them evenly on the bottom of the skillet. Let cook for about two minutes, undisturbed, before seasoning with salt and pepper.
Lightly stir the skillet so that the bottom doesn’t stick and flatten the top with your spatula. Allow the skillet to cook for an additional two minutes before flipping the potatoes over. Let cook for about two minutes before sprinkling on your cheese and cracking your eggs on top.
Top the dish with your cooked bacon and then transfer to the oven to bake for about eight to 10 minutes or until your eggs are set. Season lightly with salt and pepper to taste and serve warm with a garnish of fresh parsley.