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Bacon, Soft Scramble and Hash Browns

Counter 12 · Breakfast Counter

Bacon, Soft Scramble and Hash Browns

Slow, creamy scrambled eggs finished with butter, crisp streaky bacon, fanned avocado, thyme-roasted mushrooms and tomato, and golden homemade hash brown patties.

4.6 289 cooks rated this
Prep
25 min
Cook
30 min
Serves
2
Level
Medium
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Cafe-style soft scrambled eggs are cooked low and stirred constantly so the curds stay small and silky. Take the pan off the heat while they still look a little wet; residual heat finishes them on the plate. Homemade hash brown patties need a quick parboil of whole potatoes, a night in the fridge, then a coarse grate, which gives the fluffy-inside, crunchy-outside texture. Roast the mushrooms and tomato together while the potatoes fry. It all lands on one plate with the bacon draped over the side.

Method

  1. Heat the oven to 425 F. Toss the mushrooms and tomato with 1 tbsp oil, the thyme and a pinch of salt on a sheet pan and roast 15 minutes. Lay the bacon on a second pan and bake alongside until crisp, 12 to 15 minutes.

  2. Peel and coarsely grate the chilled potatoes, season with 1/2 tsp salt and press into two oval patties.

  3. Heat the remaining oil in a nonstick skillet over medium heat and fry the patties 5 to 6 minutes per side until golden and crisp. Drain on a rack.

  4. Whisk the eggs with the remaining salt. Melt 2 tbsp butter in a small nonstick pan over low heat, add the eggs and stir constantly with a silicone spatula, 5 to 6 minutes, until small creamy curds form.

  5. Take the eggs off the heat while still slightly glossy and fold in the last 1 tbsp butter.

  6. Plate the scramble, hash browns, bacon, mushrooms, tomato and avocado slices and garnish with parsley.

Breakfast patties and hash brown cakes frying in a cast iron pan
Patties and hash browns frying in cast iron
Brown eggs in a crescent dish beside tomatoes and scallions on wood
Fresh eggs set out for the morning cook

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