Breakfast Sides That Carry the Plate
The main event of breakfast is often soft or yielding. These sides serve as the anchor, providing the structural integrity and salt needed to round out a morning meal.
Temperature control is your best tool.
Sides like bacon and potatoes rely on steady, moderate heat to render fat and crisp skin without burning. Give yourself space to work so items don't steam in the pan.
- cast iron skillet
- heavy-duty baking sheet
- tongs
- wire cooling rack
What goes in.
- 1 lbthick-cut bacon
- 2 lbRusset potatoes, peeled and grated
- 4 tbspunsalted butter
- 1 tspkosher salt
- 1/2 tspblack pepper
Wringing the Potatoes
Wrap your grated potatoes in a clean tea towel and twist until no more liquid comes out. Dry potatoes fry; wet potatoes turn into grey mush.
The method.
Render the bacon
Lay bacon slices in a cold cast iron skillet. Turn heat to medium-low. Let the fat liquefy slowly before the edges start to darken; pull them from the pan while they are still slightly flexible.
Prepare the potatoes
After wringing the grated potatoes dry, toss them with salt and pepper. Don't add flour or binders; the potato starch alone will hold the cake together.
Fry the hash browns
Heat butter in the skillet over medium heat. Spread the potatoes in an even layer. Do not touch them for at least 6 minutes; wait until a dark, mahogany crust forms on the bottom before flipping.
Other turns to take.
Herb-Crusted
Toss the potatoes with finely minced fresh rosemary or thyme before frying.
Cured Side
Substitute the bacon with thick slices of country ham, searing for only 2 minutes per side.
When it doesn't go to plan.
Keep bacon on a wire rack over a sheet pan so it doesn't soak in its own rendered fat while resting.
If your skillet is small, cook hash browns in smaller batches rather than overcrowding the pan.
Use a metal spatula to press down firmly on the potatoes once they hit the pan to ensure consistent contact with the heat.
The ones that keep coming up.
Can I grate the potatoes ahead of time?
Potatoes oxidize and turn pink or brown quickly. Grate them right before you plan to wring and cook them.
Why did my hash browns stick to the pan?
You moved them too soon. The crust needs to fully set before it releases from the metal. If it sticks, give it another minute of heat.
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