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.
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