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While the bacon cooks, you grate the potatoes. When the bacon is done, you remove the strips, and then cook the potatoes in the bacon fat. While those crisp up, the eggs cook slowly in a separate skillet. Then you just toss everything on to the same plate and dig in. There are a few tricks employed—the grated potatoes are squeezed in a towel to remove as much water as possible—but mostly this is remarkably straightforward and totally satisfying.
No, I did not make up the “man breakfast” thing. Its actually in Alton Browns Good Eats 3: The Later Years. While you can argue about the name, my wife can attest to the fact that females can enjoy this meal, too. I mean, whats not to love about properly made hash browns with eggs and bacon? But the best part is that this meal comes together so quickly.
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Although the best hash browns will always be found at the local diner, here are a few tips for making good ones at home: For starters, you should use russet or Idaho potatoes. Since potatoes are 80 percent water, you’ll need to remove some moisture before cooking to ensure that your hash browns are crispy. The easiest way to drain moisture from your grated potatoes is to put them into a clean tea towel and squeeze. Finally, serve the potatoes immediately after cooking. Click here to read Altons Sunday Breakfast and learn how you can win a copy of his newest book, Good Eats 3.
FAQ
Why are my hash browns not crispy?
You’ll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible. All the water will just create steam and as any additional starch is released from the potato it’s going to get gummy, just not as gummy as before. So get them dry!
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