Hash Brown Egg Topper
Source of Recipe
From "Mad Hungry: Cravings" by Lucinda Quinn
Recipe Introduction
"Eggs with runny yolks snuggled into golden potato divets are as simple and delicious as it gets: the prototypical egg combo found in your favorite breakfast joint, except you serve five (my family) or six people from one pan."
List of Ingredients
◦ 3 tablespoons unsalted butter, plus more if needed
◦ 1 medium onion, thinly sliced
◦ � red bell pepper, thinly sliced lengthwise and then halved
◦ 3 slices bacon (optional)
◦ 4 baked potatoes, cubed (including skin)
◦ Salt
◦ Freshly ground black pepper
◦ 5 or 6 large eggs
Recipe
Heat a 12-inch skillet over medium heat. Add the butter and let it melt. Add the onions, peppers, and bacon, if using, and cook until the bacon is cooked, 5 to 6 minutes.
Add the potatoes, � teaspoon salt, and pepper to taste and let sit to brown on the bottom a couple of minutes; add a little more butter if needed. Reduce the heat to medium-low, flip the potatoes, and brown on the other side for 2 minutes or so.
Make 5 or 6 shallow holes in the potato mixture. Add a dot of butter to each hole and crack in an egg. Put a pinch of salt on each egg. Sprinkle in some water to create steam, cover, and cook for about 3 minutes, until the whites are set but the yolks are still runny.
Serves 5 or 6
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