Recipe Station

Here's everything you need for this All-American sheet cake breakfast. You need just 30 minutes to make this recipe.

Ingredients to Gather

4 slices bacon
1 Russet potato, washed but not peeled
2 tablespoons butter
Salt and freshly ground pepper
2 eggs

Directions to Follow

Cook bacon in the oven (this way, you won't sputter grease all over your kitchen and you'll be left with evenly crisp bacon).

Meanwhile, prep hash browns by grating potatoes and wringing out their starchy liquid. Transfer your crisp bacon from the sheet pan to a foil packet, to keep warm, then arrange the potato shreds in the thinnest layer on the pan in the bacon’s fat. With gaps around the taters for steam to escape (a trick Josh Ozersky taught us), the potatoes end up totally crisp in a fraction of the time it would take you to make sort of mushy, not really crispy hash browns. Ozersky's method skips the potato-rinsing step, and you could, too, though I do think it helps the potatoes crisp up in the oven. And, for the first time, you need something to do while the bacon's cooking.

While the hash browns are cooking, you'll make half-set eggs on the stove.

Let the egg whites set in a frying pan and then finish cooking them in the oven. Once one side of the hash browns are crisp, flip them and the eggs. Fry the pancakes in the bacon fat before you cook the potatoes and the eggs, and then keep them warm by placing them in a foil packet in the oven. And you're done!

This breakfast recipe is so easy to make, but also so incredibly appetizing and satisfying. There's absolutely no reason not to make it every morning. After all, what better way to start a busy day than with a hot, hearty and home-cooked breakfast?

Article Source: Food52