Fried Eggs with Home Fries (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 slices bacon, diced |
3/4 cup chopped yellow onions |
1/2 cup chopped poblano or green bell pepper |
2 teaspoons minced garlic |
6 tablespoons unsalted butter, divided |
3 pounds baking potatoes, like russets, peeled and cut into1/2-inch cubes, and parboiled |
1 tablespoon freshly chopped fresh sage leaves |
1 teaspoon essence |
salt and freshly ground black pepper |
8 large eggs, divided |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Set a 10-inch saute pan over medium heat and add the bacon. Cook the bacon slowly rendering the fat by stirring occasionally until crispy, about 8 minutes. Remove the bacon from the pan using a slotted spoon, and add the onions and poblano pepper and saute, stirring occasionally until softened, about 3 to 4 minutes. Add the garlic and saute for 30 seconds. Add 2 tablespoons of the butter, the potatoes, sage, Essence, and 3/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook the hash, stirring occasionally until the potatoes are warmed through, about 3 to 4 minutes.
2. Set 2 (8-inch) nonstick skillets over medium-high heat, or 1 (10-inch) skillet, and add 1 tablespoon butter to each 8-inch skillet or 2 tablespoons to the 10-inch skillet When the butter is foamy, carefully crack 2 eggs into each skillet (or 4 into the 10-inch skillet), and season lightly with salt and pepper. Reduce the heat to medium-low, cover and cook until the whites are firm, 2 to 2 1/2 minutes. Repeat with the remaining eggs and serve the eggs over the hash browns.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
7. Published by William Morrow, 1993.
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