Crispy potato hash with bacon and runny eggs recipe from KWOOWK
Sometimes, a bowl of cereal or snatched piece of toast simply won’t cut it. For those days when you can linger over a heartier breakfast, or even stretch it out into a luxurious brunch, this is the perfect recipe: a crispy potato hash topped with bacon and two beautifully runny eggs. Once broken, the warm yolks run down the bed of potatoes, creating a luscious, buttery ‘sauce’.
The recipe was created by Kevin Tatar, who has millions of followers for his foodie videos on TikTok, YouTube and Instagram under the name KWOOWK. Featuring in Kevin’s debut cookbook, TASTY. HEALTHY. CHEAP., it’s one of his favourite breakfast dishes – and we reckon it could become one of yours, too.
Things to note:
Starting with a cold pan helps the bacon slowly release its fat without overcooking.
To avoid breaking the yolks, crack the eggs on a flat surface.
To double this recipe, multiply the ingredients by two and use a bigger frying pan. The cooking times will remain the same.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 100 g bacon, cut into bite-size pieces
- 0.5 white or yellow onion, finely diced
- 4 small red potatoes, finely diced
- 2 fresh jalapeños, sliced and deseeded
- 1 pinch Kosher salt and ground black pepper, to taste
- 1 handful finely chopped fresh sage leaves
- 2 large eggs
- 1 handful shredded Cheddar or Gouda
- 1 spring onion, white and green parts, finely sliced
- 3.5 oz bacon, cut into bite-size pieces
- 0.5 white or yellow onion, finely diced
- 4 small red potatoes, finely diced
- 2 fresh jalapeños, sliced and deseeded
- 1 pinch Kosher salt and ground black pepper, to taste
- 1 handful finely chopped fresh sage leaves
- 2 large eggs
- 1 handful shredded Cheddar or Gouda
- 1 spring onion, white and green parts, finely sliced
- 3.5 oz bacon, cut into bite-size pieces
- 0.5 white or yellow onion, finely diced
- 4 small red potatoes, finely diced
- 2 fresh jalapeños, sliced and deseeded
- 1 pinch Kosher salt and ground black pepper, to taste
- 1 handful finely chopped fresh sage leaves
- 2 large eggs
- 1 handful shredded Cheddar or Gouda
- 1 scallion, white and green parts, finely sliced
Details
- Cuisine: American
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 1
Step-by-step
- Place the bacon into a medium-sized cold frying pan and place it over medium-high heat. Cook for 4-5 minutes until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel to drain, leaving the bacon fat in the pan.
- Add the onion and cook for about 5 minutes until soft and fragrant. Add the potatoes and jalapeños.
- Stir-fry for 1 minute, then add a splash of water. Cover the pan with a lid and cook for about 10 minutes, giving everything a good stir every couple of minutes to ensure even cooking, until the potatoes are crispy on the outside and soft on the inside.
- Season lightly with salt and pepper to taste, then add chopped sage and the cooked bacon. Give the ingredients a toss.
- Using the back of a large wooden spoon or spatula, create 2 wells in the potatoes. Crack an egg into each well, taking care not to break the yolks. Season the eggs with salt and sprinkle the cheese over the dish. Add another splash of water, then cover the frying pan and cook the eggs for 4-7 minutes, depending on preference, until the whites are set but the yolks are still runny. Garnish with the sliced spring onion (scallion).
Recipe adapted from Tasty. Healthy. Cheap. Budget-Friendly Recipes with Exciting Flavors by Kevin Tatar. Published by Harvard Common Press, an imprint of The Quarto Group, 2023.
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