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Bacon and Eggs Hashbrowns
- 150 gr Bacon Primor (cutted in strips)
- 8 medium sized potatoes
- 1 large onion
- salt cayenne
- pepper
- nutmeg
- 1 tablespoon olive oil
- 50 gr butter
- 6 eggs
- 1 tablespoon sugar
- chopped chives
- Peel the potatoes and onion;
- Scrape the potatoes and the onion with a scraper so that they are in strands;
- Place in a bowl and season with salt, pepper and nutmeg;
- With the help of a colander, squeeze the excess water from the potatoes; In a non-stick frying pan make small crackers with the potatoes and, over medium-high heat, add a little butter to help caramelize;
- Transfer the potato bases to a pan;
- In a frying pan sauté the Bacon Primor in olive oil, adding the sugar and cook over a high heat until caramelized;
- Place the Bacon Primor on top of the potato bases and open an egg in each unit;
- Bake at 180º C for about 20 minutes;
- Serve garnished with chopped chives.
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