I have never been a huge fan of hashbrowns because I always saw how greasy and unhealthy they were. The hashbrowns I’ve had were also always crispy and golden brown on the top, but never in the middle or bottom. Please give this recipe a try because each hashbrown is equally crunchy and the peppers and bacon give them so much more flavor.This recipe is a healthy twist on the typical hashbrowns you might be used to. You can easily add sausage or onion to this recipe too. The recipe serves 4.
- 4 medium yellow potatoes or 16 small red potatoes (or sweet potatoes)
- 6 strips bacon or vegie bacon
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- Optional: 4-8 large eggs
- Optional: 1 cup shredded smoked gouda cheese or whatever your favorite cheese is
- Wash and scrub the potatoes clean. You can peel them or leave the peels on.
- Shred the potatoes by using the largest holes of your box grater. I did not have a grater so I used a knife and sliced each potato in little strips.
- Dry the potatoes to get rid of moisture to help them be as crunchy as possible: Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels if necessary.
- Optional: if you shred them and rid them of moisture with the paper towels the night before, you can leave them wrapped up in the paper towels until the next day to dry them out further.
- Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes.
- Place a 10 – 12 inch skillet on the stove. With the heat on low, cook the bacon on both sides just before they become crispy then remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease.
- Once the bacon is slightly cool, you can chop it up.
- Preheat oven to 400F degrees.
- Turn the stove heat up to medium. When bacon grease begins to simmer, add the shredded potatoes. (I used vegie bacon so there wasn’t any bacon grease so I used cooking spray.) Give them a quick mix with a large wooden spoon or rubber spatula. Allow to cook for about 2 minutes, untouched.
- Add the chopped pepper, salt, and pepper. Stir things around once or twice, then flatten everything out using the back of a spatula. Allow to cook, untouched for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer (stirring occasionally) until they are.
- When potatoes are almost crunchy, add the bacon.
- When potatoes are crunchy, remove skillet from the heat and transfer them to a 9X13 greased baking pan. *This step is optional if you want the eggs on top. If not, finish cooking them on the stove and serve.
- Flatten out the top of the hashbrowns using the back of a spatula in the baking dish. Using the back of a spoon, make 4-6 shallow indentations into the hash. Crack an egg into each indentation. Poke egg if you want a broken yoke.
- Optional: Top with shredded cheese.
- Transfer dish to the oven and bake long enough for the egg whites to set if you want a runny yoke or longer if you want the yokes hard, about 8-15 minutes. Season with salt and pepper to taste.