Wonton Hash-Tag
Asian-Inspired Breakfast Hash with Bacon, Hash Browns, and Soft Scrambled Eggs
30 minutes
Serves 4
BreakfastChinese
Herb's take
East meets breakfast in this stir-fried hash, where smoky bacon and crispy hash browns mingle with velvety eggs, soy, and sesame. You'll master the art of soft scrambling eggs and learn how a dash of umami can totally transform your morning.
Ingredients
Yield
4
Instructions
- 01Heat a large nonstick or cast iron skillet over medium heat. Add bacon and cook, stirring, until crisp and the fat has rendered, about 7 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of the bacon fat in the skillet.
- 02Increase heat to medium-high. Add frozen hash browns in a single layer and let cook undisturbed for 4 minutes, then flip and stir occasionally until golden and crispy, another 4-5 minutes.
- 03Push hash browns to the edges of the skillet. Add neutral oil to the center, then sauté garlic and ginger for 30 seconds until fragrant.
- 04Return bacon to the pan and toss everything together. Drizzle in the soy sauce and half of the scallions, stir-frying for 1 minute so the flavors meld.
- 05In a medium bowl, whisk eggs until well blended. Season lightly with salt.
- 06Reduce heat to medium-low. Push hash mixture to one side of the skillet and pour eggs into the empty space. Gently stir eggs with a spatula, scraping the bottom as curds form, until just barely set and soft, about 2-3 minutes.
- 07Fold the soft scrambled eggs gently into the hash mixture to combine, just until streaks remain.
- 08Remove from heat. Drizzle with toasted sesame oil and rice vinegar, then sprinkle with remaining scallions, sriracha, and sesame seeds.
- 09Taste and season with additional salt or pepper if desired. Serve hot, preferably with chopsticks if you want to fully commit to the bit.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.