Flat Top Fired Eggs and Bacon with Hash Browns

Crispy hash browns, sizzling bacon, and perfectly fried eggs come together on the flat top for a hearty breakfast classic. Simple, golden, and full of flavour, it’s the ultimate morning comfort cooked to perfection on the griddle.

April 30, 2024

Prep Time: 10 mins

Cook Time: 20 mins

Servings: 4

Difficulty: Easy

Ingredients

2 Tablespoons Canola oil or other neutral oil with a high smoke point
16 Ounces frozen diced hash brown potatoes (about 4 cups)
1 medium yellow onion, finely chopped (about 1 cup)
1 large red bell pepper, finely chopped (about 1 cup)
8 slices bacon
4 large eggs
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1

Preheat 2 adjacent zones on the flat top on medium heat for 8 to 10 minutes. Line a plate with paper towel.

Step 2

Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Add the frozen hash browns to the hot cooktop and cook, tossing occasionally, until starting to lightly brown, 8 to 10 minutes.

Step 3

Add the onion and pepper and cook until the potatoes are light brown and the vegetables begin to soften, another 8 to 10 minutes. Gather the hash browns to one zone to continue cooking until golden brown and the vegetables are tender. Meanwhile, add the bacon to the hot cooktop and cook, leaving any bacon fat behind on the cooktop, until crisp on one side, 4 to 5 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Leaving the bacon fat behind on the cooktop, transfer the bacon to the paper towel-lined plate and keep warm.

Step 4

Crack the eggs onto the bacon grease and season to taste with salt and pepper. Cook until the whites are set and the yolks are still runny, about 2 minutes. (Or cook longer to desired doneness.)

Step 5

Season the hash browns to taste with salt and pepper and transfer the hash browns and the eggs to a platter or plates. Serve with the bacon. Enjoy!