Crispy Tyrolean Potato & Bacon Hash
Waxy potatoes and bacon crisped in one skillet until golden and topped with a runny fried egg. The Austrian alpine comfort classic that tastes like mountain-lodge cooking.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 1 lb waxy potatoes (like Yukon Gold)
- 6 oz bacon, cut into 1-inch pieces
- ½ medium yellow onion, diced
- 2 large eggs
- 1 tbsp fresh chives or parsley (optional)
Instructions
- 1
Cut potatoes into 1/2-inch cubes (no need to peel). Pat dry with a towel.
- 2
Cook bacon in a 12-inch skillet over medium-high until crispy, ~6 minutes. Remove with a slotted spoon.
- 3
Add potatoes to the bacon fat and spread in one layer. Don't stir for 4 minutes until the bottom browns.
- 4
Stir once, add onion, and cook until potatoes are golden and tender, ~6 more minutes.
- 5
Return bacon to the pan. Make two small wells in the hash and crack an egg into each one.
- 6
Cover and cook until egg whites set but yolks still jiggle, ~2 minutes. Season with salt and pepper. Garnish with chives if you have them.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- slotted spoon
- lid or foil
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