Breakfast on the Sunnyside Circuit
Crispy Bacon and Poached Eggs atop Cheddar-Hash Browns, Finished with Chives
35 minutes
Serves 4
BreakfastAmerican
Herb's take
Inspired by the classic American diner spread, this platter turns breakfast into a crispy, creamy, and cheesy showcase. You'll master the art of poaching eggs (yes, really) and learn why hot oil is your hash brown's best friend.
Ingredients
Yield
4
Instructions
- 01Heat oven to 400°F. Arrange bacon slices on a foil-lined baking sheet and bake for 15-20 minutes until crisp. Transfer to a paper towel-lined plate.
- 02While the bacon bakes, squeeze excess moisture from the grated potatoes using a clean kitchen towel.
- 03In a large bowl, combine the potatoes, cheddar cheese, flour, minced onion, 1/2 tsp salt, and 1/4 tsp pepper. Mix thoroughly.
- 04Heat 2 tbsp vegetable oil in a large nonstick or cast iron skillet over medium-high heat. Scoop the potato mixture into 8 equal mounds and flatten gently with a spatula.
- 05Cook hash browns for 4-5 minutes per side until golden brown and crisp, adding butter halfway through for flavor. Transfer finished hash browns to a parchment-lined baking sheet and keep warm in the oven.
- 06Fill a wide saucepan with 2-3 inches of water and add the vinegar. Bring to just below a simmer (tiny bubbles, no rolling boil).
- 07Crack each egg into a small bowl. Swirl the water gently with a spoon and slip in 2 eggs at a time. Poach for 3–4 minutes, until whites are set and yolks are still runny.
- 08Lift eggs out with a slotted spoon and drain briefly on a paper towel. Repeat with all eggs.
- 09To assemble, place two hash browns on each plate. Top each with a poached egg and two slices of bacon.
- 10Sprinkle chives over everything and serve immediately. Season with additional salt and pepper as desired.
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