Breakfast Perfection

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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!

Time-20 minutes

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. IMG_2602

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.

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


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