There are days that I love paleo it allows me to show off my culinary prowlness .By modifying family favorites to be paleo friendly and still retain their familiar flavors, or being able to scan a recipe from one of the blogs I follow and know if it is a flavor we would like and some days just coming up with something new on the fly. There are other days when the thought of making a dish from scratch using fresh whole foods just turns me off. I just want to be lazy and eat a bowl of cereal and call it good. This recipe is kinda in between super simple not to much prep time or standing over the stove time. I LOVE hashbrowns extra crispy and when I usually make them they become so unhealthy. I always use a frozen hashbrown a certain name brand in the red bag which they add so much junk too it is actually stunning. I then fry them in vegetable oil until dark and crunchy standing near the stove to stir often so they do not burn and it takes anywhere between 30-45 min. Once they are finally ready I smother them in ketchup. mmmmmmmmmmm. Oh how I loved these little crunchy smothered nuggets of potatoes and ahem chemicals. Let's face it may have been so very tasty but not for my body. Obviously this way of making hashbrowns this way was out when I have made the commitment to myself to only eat the best whole fresh food I can. I also did not to have to commit so much time to making hashbrowns like this anymore. I was able to whip something up one morning they have truly become my favorite. Now granted they still take 30 min but while they cook in the oven I can do 20 min on the treadmill or get dressed or read emails. I will hands down take these over the old way I made them any and everyday. The potatoes crisp in the oven, the bacon adds some savory meatiness and the yoke of the egg runs down over the hashbrowns to coat them with a savory delicious texture. Don't skip the green onions they add a beautiful freshness to the meal.
3/4 cup diced red potato (1-2 potaotes depending on their size)
2 slices thick cut bacon
2 eggs
2 green onions finally diced including the green tops
salt and pepper
2 tsp olive oil
Pre heat oven to 450 Line a baking pan with foil if you can use non stick foil the better. Lay diced potatoes on the pan drizzle with olive oil and a good amount of salt and pepper toss everything together well spread the potatoes out so they are not touching each other. Put in oven 25-30 min checking the last 5 min remove them when they are brown and crisp. When there is 10 min remaining on the baking of the potatoes heat a pan over med high heat dice the bacon add to the pan and saute until brown and crisp. When bacon is done remove from pan and drain on paper towel. Pour off the bacon grease leaving a small scant of grease in the pan. Potatoes should be done remove from oven top with bacon and 3/4 of the green onions toss everything together and put on your plate. Return pan that you cooked the bacon in to the med high heat add the eggs salt and pepper cook the egg either sunny side up or over easy until just set you want the yoke runny. Serve the eggs over the potato bacon hash topped with the remaining green onions.
