Savory Bacon and Egg Pancakes with Crispy Hash Browns
Savory Bacon and Egg Pancakes with Crispy Hash Browns
Ingredients
For the Crispy Hash Browns
- 2 Russet potatoes, medium, peeled and grated
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bacon and Eggs
- 8 slices bacon, thick-cut
- 4 large eggs
- 1 tablespoon unsalted butter
- salt, to taste
- black pepper, to taste
For the Savory Pancakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- vegetable oil, as needed, for cooking pancakes
Instructions
- 1
Prepare the hash browns: After grating the potatoes, place them in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy hash browns.
⏱️ 5 min
- 2
Cook the bacon: Place the bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon from skillet, drain on paper towels, and set aside. Reserve 1 tablespoon of bacon fat in the skillet for the hash browns, if desired, or discard and use olive oil.
⏱️ 10 min
- 3
Cook the hash browns: Heat 2 tablespoons of olive oil (or reserved bacon fat) in the same skillet over medium-high heat. Add the squeezed grated potatoes, spreading them into an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 5-7 minutes until golden brown and crispy on the bottom. Flip and cook for another 5-7 minutes until the other side is also golden and crispy. Remove from skillet and keep warm.
⏱️ 15 min
- 4
Prepare the pancake batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and 1/2 teaspoon salt.
⏱️ 3 min
- 5
In a separate medium bowl, whisk together the milk, 2 large eggs, and 3 tablespoons melted unsalted butter until well combined.
⏱️ 2 min
- 6
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
⏱️ 1 min
- 7
Cook the pancakes: Heat a large non-stick griddle or skillet over medium heat. Lightly grease with vegetable oil or a little butter. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Keep cooked pancakes warm in a low oven (around 200°F) while you cook the remaining batter.
⏱️ 10 min•🌡️ 200
- 8
Cook the eggs: In a separate small skillet, melt 1 tablespoon of unsalted butter over medium heat. Crack the 4 large eggs directly into the skillet. Cook to your desired doneness (e.g., sunny-side up, over easy), seasoning with salt and black pepper to taste.
⏱️ 5 min
- 9
Assemble and serve: Serve two pancakes per person, topped with a fried egg, a side of crispy bacon, and a generous portion of hash browns. Garnish with fresh chives or parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Bacon and Egg Pancakes with Crispy Hash Browns
Ingredients
For the Crispy Hash Browns
- 2 Russet potatoes, medium, peeled and grated
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bacon and Eggs
- 8 slices bacon, thick-cut
- 4 large eggs
- 1 tablespoon unsalted butter
- salt, to taste
- black pepper, to taste
For the Savory Pancakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- vegetable oil, as needed, for cooking pancakes
Instructions
- 1
Prepare the hash browns: After grating the potatoes, place them in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy hash browns.
⏱️ 5 min - 2
Cook the bacon: Place the bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon from skillet, drain on paper towels, and set aside. Reserve 1 tablespoon of bacon fat in the skillet for the hash browns, if desired, or discard and use olive oil.
⏱️ 10 min - 3
Cook the hash browns: Heat 2 tablespoons of olive oil (or reserved bacon fat) in the same skillet over medium-high heat. Add the squeezed grated potatoes, spreading them into an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 5-7 minutes until golden brown and crispy on the bottom. Flip and cook for another 5-7 minutes until the other side is also golden and crispy. Remove from skillet and keep warm.
⏱️ 15 min - 4
Prepare the pancake batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and 1/2 teaspoon salt.
⏱️ 3 min - 5
In a separate medium bowl, whisk together the milk, 2 large eggs, and 3 tablespoons melted unsalted butter until well combined.
⏱️ 2 min - 6
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
⏱️ 1 min - 7
Cook the pancakes: Heat a large non-stick griddle or skillet over medium heat. Lightly grease with vegetable oil or a little butter. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Keep cooked pancakes warm in a low oven (around 200°F) while you cook the remaining batter.
⏱️ 10 min•🌡️ 200 - 8
Cook the eggs: In a separate small skillet, melt 1 tablespoon of unsalted butter over medium heat. Crack the 4 large eggs directly into the skillet. Cook to your desired doneness (e.g., sunny-side up, over easy), seasoning with salt and black pepper to taste.
⏱️ 5 min - 9
Assemble and serve: Serve two pancakes per person, topped with a fried egg, a side of crispy bacon, and a generous portion of hash browns. Garnish with fresh chives or parsley, if desired.
⏱️ 2 min