Shouldn’t your first meal of 2017 be something extraordinary? And doesn’t a cozy brunch at home in your pajamas before settling in for a Netflix binge sound better than getting dressed and venturing out in the cold? I thought so. This recipe for a Cheesy Potato Hash with Eggs and Bacon is the perfect thing to serve for New Years Day breakfast. I am convinced that the combination of crunchy potatoes, cheese, and runny fried eggs can cure any hangover. (A little hair of the dog doesn’t hurt either).
This breakfast consists of crispy shredded hash brown potatoes topped with mornay sauce (that’s the same delicious cheese sauce used to make macaroni and cheese), arugula, thick cut bacon, and fried sunny side up eggs with perfectly runny yolks. It’s a few of my favorite things combined. This is the type of hearty breakfast food that is perfect to serve for brunch since you definitely won’t be needing to eat lunch after this.
While this meal might sound elaborate, it can be made in just 30 minutes. And if you want to simplify things, you can swap out the mornay sauce for some shredded cheese. You can also mix things up by using scrambled or poached eggs. If you want to add a bit of spicy heat to the meal, just season the potato hash with a mix of chili powder and cayenne pepper – or add a drizzle of sriracha over your plated meal.
If you need some tips for cooking the perfect sunny side up eggs, check out this post.
Happy New Year everyone! 2016 was a tough one, and I am hoping that 2017 is full of health and happiness for everyone.
Yields 2
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
- 2 slices of Thick Cut Bacon
- 2 tablespoons – plus 1 teaspoon Salted Butter
- 2 cups Shredded Potato Hash
- ¼ teaspoon Salt
- 1/8 teaspoon Pepper
- 1/3 cup Milk (any type will do)
- 1 teaspoon Flour
- 1/3 cup Shredded Cheddar
- a dash of Parsley
- 2 Eggs
- 2 cups Arugula
Instructions
- Heat your oven to 400 degrees. Cover a baking sheet that has edges with aluminum foil. Place the bacon on the foil, and then bake for 10-15 minutes until it reaches the level of crispness you desire. Then remove from the oven and blot the excess grease with a paper towel.
- While the bacon cooks, prepare the hash. Melt one tablespoon of butter in a large skillet over medium heat. Add the potato hash. Season with the salt and pepper. Use a spatula to press the potato into the pan. After 5-6 minutes the potato will have browned and will be ready to flip. Use a spatula to cut the potato hash in half, and then flip the halves. Add another tablespoon of butter to the pan. The second side of the hash will be browned after about 5 minutes. At this point turn the heat as low as possible to keep warm.
- Prepare the cheese sauce by whisking the milk and flour together in a saucepan over medium heat. Stir frequently until the sauce comes to a slow bubble. Then whisk constantly for 1 minute while the sauce thickens. Add the cheese and parsley and stir until the cheese has melted. Keep warm on low while you prepare the eggs.
- Melt 1 teaspoon of butter in a skillet over medium-low heat. Once melted, crack two eggs in opposite sides of the skillet. Cook for 3-4 minutes until the white is fully cooked and the yolk is still soft.
- Divide the ingredients between two bowls. Start with the arugula, place the potato hash over, spoon the cheese sauce over, top with the egg, and add a slice of bacon.
These photos were taken by my super talented photographer/food stylist friend Regan Baroni of Up Close and Tasty. You can buy prints of her food and travel photos here.