Hash Browns with Bacon and Eggs

The classic American breakfast plate is made of three elements: crisp grated potato (hash browns), crisp-fried bacon and fried eggs. Hearty, a real weekend feast.

1. Peel 600 g of potatoes, grate them on the coarse side of a grater, and in a tea towel wring out their liquid thoroughly – this is the most important step.

2. Mix it with the finely chopped onion, salt (1 teaspoon) and pepper it.

3. In hot oil (100 ml) shape flat discs from it, and fry them for 5-6 minutes per side, without moving them, until crisp and golden.

4. Slice 160 g of smoked bacon, and in a separate pan fry it crisp.

5. In the remaining bacon fat fry 4 eggs sunny-side up.

6. Lift the hash browns onto a plate, with the bacon and the eggs alongside, and sprinkle over a pinch of black pepper.

Tip: If you do not wring out the liquid from the potato, the hash browns will not be crisp – they fall apart and steam in the pan.