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Meal Instructions
Specimen #0066·CAST IRON·Easy

Cast Iron Breakfast Hash & Eggs

Crispy diced potatoes fried in rendered bacon fat with peppers, onions, and sunny-side-up eggs cooked right in the skillet.

Cook temp
MED-HIGH HEAT
Total time
24m
REST
2m
Serves
4
PULL AT
160°F
Ingredients
4 strips Thick-Cut Bacon — chopped
3 pieces Russet Potatoes — diced into 1/2-inch cubes (approx 3 cups)
1/2 piece Red Bell Pepper — diced
1/2 piece Yellow Onion — diced
4 pieces Large Eggs
1/2 tsp Smoked Paprika
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 stalks Green Onions — sliced
Equipment
12-Inch Cast Iron Skillet
Metal Spatula
Chef's Knife
DirectionsGet to the point
1Cook 4 strips chopped bacon in cast iron until crispy; remove bacon, leaving rendered fat in pan.
2Add 3 cups diced potatoes, onion, and bell pepper; cook undisturbed for 6 mins until golden crust forms.
3Flip hash and cook 4 more minutes until tender.
4Make 4 nests, crack in eggs, cover pan with foil for 3 mins until whites are set.
Dad pro tip

Frying potatoes in rendered bacon fat inside seasoned cast iron is the closest thing to professional diner breakfast on earth. Keep the heat at medium-high and don't touch the potatoes for the first 6 minutes to get that glorious crunchy brown bottom.

Kid adjustment

Serve with ketchup and buttered toast triangles. If kids dislike runny yolks, cook covered 2 minutes longer until yolks are firm.

Reheat

Reheat in cast iron skillet over medium heat for 3 minutes to restore potato crunch.

BASIS: Lodge 12-inch Cast Iron Pan 375°F hash test; USDA FSIS 160°F egg white safety standard.390 kcal · 16g protein · 32g carbs · 22g fat
USDA FoodData Central #171287 & #167905
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