Bacon Hash Skillet with Runny Eggs & Harissa
This recipe will make either four big servings, or six small servings (if you are making other breakfast items). If you don't have a bunch of mini skillets, just use one big skillet or mini ramekins. You can also make this Bacon Hash Skillet in advance, so all you have to do is pop on the coffee before brunch!
- 1 lb bacon, thinly sliced
- 2 lb cubed hashbrowns (fresh or frozen)
- 1 large shallot, finely diced
- 3 cloves garlic, minced
- 1 1/2 tsp harissa paste
- 1 tsp smoked paprika
- 1/2 tsp dried rosemary
- 6 eggs
- Salt and pepper, to taste
- Parsley, for garnish
Preheat oven to 350* F. Butter 4-6 mini skillets or ramekins (optional).
Cook bacon in a large skillet over medium-high heat until cooked through. Remove the bacon, leaving the drippings in a pan, and set aside. Add hashbrowns to the bacon grease, and cook until nice and crispy. Make a well in the center, and add the shallot and garlic. Saute until the shallot is translucent and the garlic is fragrant.
Stir the bacon back into the pan. Add the harissa paste, paprika, rosemary, salt and pepper. Stir until thoroughly combined. Divide the mixture between the mini skillets or ramekins. Make a well in each mini skillet or ramekin, and break and egg into the center. Season with plenty of salt and pepper.
*To use a large skillet: Make 4-6 wells in your bacon-potato mixture, and break an egg into the center of each well. Season with salt and pepper.
Bake the hash for about 10-12 minutes, or until the egg whites are set and the yolks are runny. Garnish with parsley, and serve with toast, fruit, and lots of coffee!
Sausage would be a great sub for bacon.
Cook a few minutes longer if you want less-runny eggs.
Serving: 1skilletCalories: 578kcalCarbohydrates: 25.1gProtein: 35.3gFat: 36.3gSaturated Fat: 11.8gCholesterol: 247mgSodium: 1898mgPotassium: 524mgFiber: 2.9gSugar: 0.7gCalcium: 40mgIron: 3mg