Hashbrown Egg Topper

Serves 5 or 6
Eggs with runny yolks snuggled into golden potato divots are as simple and delicious as it gets: the prototypical egg combo found in your favorite breakfast joint, except you serve five (my family) or six people from one pan.


  • 3 tablespoons butter, plus more if needed
  • 1 medium onion, thinly sliced
  • 3 thin slices bacon, sliced (optional)
  • 4 baked potatoes (cooked skin-on), cubed
  • 5 to 6 large eggs


  1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
  2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
  3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
cook's note
Potato Pontification: If baked potatoes are on the dinner menu, throw a few extra into the oven for the next morning. And even when they aren’t, put in some extra potatoes to cook when the oven is cranked. They are a true breakfast friend. For heaven’s sakes, if you’re in a hurry, just leave the skin on; I often do. It’s where most of the fiber is, along with extra vitamins and minerals. It can look cool too.

My friend says that I’ve never met a food I wouldn’t put an egg on—especially at breakfast. I’ll fry up an egg to top almost any reheated leftovers. And it always works! I buy large eggs, not jumbo or medium, because most baking recipes specify large eggs. And, unless separating the yolk and white for baking, I keep them together: surely a study someday will alert us to the danger of egg-white-only omelets?
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