I wrote about how I earned my first tip by making this breakfast in my blog last week. What I did not say though, was that this breakfast actually came out of desperation — our car battery had been dead for a week, and of course grocery trips were suspended indefinitely.
Saturday morning, I woke up to an empty fridge. Well, not entirely empty. There was still a couple eggs left, and that was it. I turned to the freezer, and was so happy to dig out a package of thick-cut bacon and a bag of hash browns. Yay!
I was too hungry to defrost the bacon in the fridge (didn’t even have the patience to use the cold-water method). I popped the entire package in to the microwave and waited, impatiently, for a whole two minutes. As soon as the bacon is separable, I threw three slices in a pan over medium-high heat. Soon enough they started sizzling, and the kitchen was filled with a wonderful aroma. Hmm, who needs coffee to wake up?
The beauty of cooking bacon in the morning is that you get a lot of tasty bacon fat to cook with, which was what I used to transform the frozen hash browns into a tasty side. Even better, crack an egg into bacon fat and your sunny-side-up will be just as good as it can get.
I could hardly wait to put everything on a plate and have a bite. Instant gratification! I learned something here: desperation can be the best inspiration sometimes, and that simple food can (and often does) taste great. Now I just wish a fairy would make this breakfast so I could wake up to it every single day!
Thick Cut Bacon, Parsley Hash Brown, and a Sunny-Side Up Egg
- 3 slices thick cut bacon
- 1 cup thinly sliced potato sticks (or frozen hash browns)
- 1 egg
- 1 tsp chopped parsley
- 1/4 tsp garlic powder
- 1/4 tsp crushed pepper
- salt and pepper to taste
- Heat up a pan on high, and fry up 3 slices of bacon. Reduce the heat to medium and cook on each side for about 7 minutes.
- Take about a table spoon of bacon fat, and put it in another pan on high heat. Throw in a cup of thinly sliced potato.
- Add the garlic powder and crushed pepper to the potato. Sprinkle some salt and pepper on top. Add the chopped parsley.
- In a separate pan, add about 1 teaspoon bacon fat, heat it up till sizzling.
- Reduce the heat to medium-low and crack an extra large egg into the pan. Crack some pepper and add a pinch of salt on top. Cover, and turn off the heat. Let it sit while the potato and bacon finishes cooking, for about (15 & 14 minutes total). The egg should cook for no more than 6 minutes total with the heat off.