[0:00]First up, eggs baked in hash browns. The secret of a great hash brown are the potatoes. I prefer using really nice waxy potatoes. They cook better, but more importantly, they hold themselves together.
[0:18]We're not going to slice the onion or the potatoes, we're actually going to grate them. The potatoes get really nice and crispy. I mean, seriously crispy. Now, the onion. That way you get that nice balance of that onion flavor running through every little shard of potato. Season with salt, pepper, olive oil and cayenne. Give that a really good mix through.
[0:44]And then squeeze all that water out. And look at all that juice we squeeze out of there. Really important. The more liquid you remove, the crispier your hash browns will be. Nice large pan. Put that on. Once the pan's hot, pour in a good glug of olive oil.
[1:07]That sound confirms how important it is to have your pan nice and hot. So it seals the grated potato and onion together. So take a spoon and just pat it down. What we're trying to do now is get it really nice and compact. Go around the outside of the pan with little flecks of butter. You just slip them down the back gently. And that gets the onions caramelized. Here's a great tip for turning your hash browns over, quick and easy. Take a plate, place it on top and just flip it over and then slide it back in very quickly. You can see the color we've got on there now. We've got that nice crispy texture of the potato. I'm going to use the hash brown as a bed for my baked eggs. Crack in your eggs nice and gently. Just a little sprinkling of the cayenne to make the eggs a little bit spicy. Then, into a pre-heated oven for 6 to 8 minutes. Meanwhile, onto my bacon and I'm giving it a classic American twist. Now, one thing I could never get my head around when I first started eating lots of American breakfast was the the sweetness from the bacon. I've grown up to love that combination of smoky sweet flavors and it's so easy. Pan on and simply hit olive oil, brown sugar, salt and pepper and butter. Bacon in, and as it cooks, it becomes irresistibly caramelized and golden brown. Turn off the gas. My glazed bacon is absolutely ready. Beautiful. Now, my hash browns and baked eggs are ready. Look at that. Beautiful. Just get your spatula underneath there. Onto your plate. And that bacon sits beautiful on top of the baked eggs and that hash brown underneath. You can see why the best breakfasts in the world are always in America. This is an all-American superhero of a breakfast, eggs baked in hash browns with glazed bacon.
