Bacon & Hash Browns

Unhealthy recipe for cooking hash browns in butter and bacon grease that gives consistently good results. Serves 2. The hash browns cook best when they fit well in a large skillet so I wouldn't recommend changing the portion size.

Ingredients

• 8 slices Bacon
• 2 Medium Red Potatoes
• 1 tbsp Butter
• 1 tbsp Roasted Garlic Chardonnay Oil
• 1 tsp Pepper or Lemon Pepper
• Salt

Recipe

1. Add bacon to a large cool skillet. Heat on medium low until bacon starts to curl. Flip frequently with tongs and rotate slices from the edge to the center. Once the bacon is barely crispy, transfer to a a paper tower to drain.

2. While cooking, skin and coarsely grate the potatoes into a bowl of cold water.

3. Begin preheating an egg pan on low.

4. When the bacon is finished, add potatoes to a towel and squeeze to remove water.

5. Add butter to the skillet in addition to the bacon grease. Turn heat to medium high and add shredded potatoes, spreading evenly with a spatula and dividing into two halves.

6. Cook until the hash browns are cohesive and have a consistent golden to dark brown color underneath.

7. Begin cooking the eggs in parallel with the remaining steps.

8. Flip each hash brown and season the top with salt and pepper. Add additional butter or cooking oil if needed to avoid burning the hash browns. Cook hash until the second side has a similar color.

9. Transfer to a plate and add garlic chardonnay oil to the hash browns.

10. Season with additional salt and pepper to taste.

Enjoy!