It's been cold in all parts of the country and for some reason it has me craving breakfast food. Since Valentine's Day is around the corner, I thought I would make a hearty breakfast to satisfy my craving. Get it? Heart-y? I like to think I'm funny. I thought this would make a cute Valentine's day breakfast for you and your significant other or just for yourself. As for me, I will be making it for the latter.
*Side note: I like my eggs slightly runny, so cook your eggs longer or shorter depending on how you like them.
Heart Shaped Bacon & Cheese Hash Browns and Egg for Two
1 russet potato
1 cup shredded sharp cheddar cheese
8 slices bacon, chopped
Fresh parsley for garnish
Heart shaped cookie cutters
Wash and shred the potato in a large bowl. Use a paper towel to dab any excess water from the potatoes. This will help make them crispy. Mix the cheese, bacon, potato, and a dash of pepper together. Taste to see if it needs a pinch of salt.
In a non-stick skillet, heat the butter until melted. Place the cookie cutter on the skillet and fill it so the hash brown is roughly 1/4 inch thick. Use a spoon to pat the edges down and even out the surface. Remove the cookie cutter once the hash browns have set, roughly 30 seconds. Cook for roughly 3 minutes then flip and cook for another 3 minutes.
Spray non-stick cooking spray on the cookie cutter. In the same skillet, crack an egg into the cookie cutter. Be careful not to break the yolk. Season with a tiny pinch of salt. Some of the egg may ooze out from the cookie cutter. Just cut the excess off once the egg is finished cooking. Cook for 2-3 minutes. The next part is tricky. Use a metal spatula to get underneath the cookie cutter and gently flip the egg over. Take a knife and gently separate the egg from the sides of the cookie cutter. Cook for another 2-3 minutes and remove the cookie cutter.
Place the egg on top of the hash brown and sprinkle with any extra bacon and some parsley. Serve immediately!
Contributor post by: Nikole