Cheesy Jalapeño and Shallot Hash Brown with Bacon and Eggs
Imagine a perfectly crispy, cheesy and spicy hash brown that has sprinkled bacon and sunny side eggs on top. It’s heaven in your mouth. Sometimes my kitchen is the best breakfast spot in town. I want to go somewhere and order this! It’s so ridiculously delicious. Let me teach you how to make it so you can experience breakfast perfection!
Servings-1 or 2
1 Large Russet Potato, 2-3 eggs, 2 slices of bacon, 1/2 jalapeño grated, 1/4 cup of shredded Mexican cheese, 1 1/2 tsp of grated shallot, 2 tsp olive oil, 1/2 tsp of butter, cilantro, green onion and salt to taste.
Cook bacon to desired crispiness and set aside. Peel and Grate 1 large russet potato.
If you have cheesecloth place hash-browns in it and squeeze out the excess water. If you don’t have cheesecloth just use your hands. Removing the excess water will ensure a crispy hash brown.
Grate jalapeño and shallot.
In a 12 inch non-stick skillet on medium heat add olive oil and butter. Spread out hash browns in skillet and sprinkle jalapeños and shallots to one side. Add salt to taste.
With a heat resistant spatula pat down hash browns while padding in the sides to create a tight circle. Once edges start to brown, slightly lift hash browns to peek if its golden brown. If it’s golden brown place a plate on top and flip pan over then slide uncooked hash browns in skillet. Season browned hash browns with a pinch of salt.
Add Mexican blend cheese. While cheese is melting fry your eggs in the style you enjoy them.
Once cheese is melted the hash browns will be crispy on other side. The hash brown will slide out onto plate. Break bacon into bite size pieces and plate.
Add eggs and chopped cilantro and green onions for garnish.
You are welcome, insert sarcasm.