Pan-Seared Texas Bacon and Over-Easy Eggs with Hash Browns

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty breakfast combining smoky pan-seared Texas-style bacon, over-easy eggs, and golden, crispy hash browns. This Mexican recipe, ready in about 35 minutes, pairs Texas-style thick-cut bacon, large eggs, russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices Texas-style thick-cut bacon
• 4 large eggs
• 2 medium (about 500g) russet potatoes
• 3 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and grate 2 medium russet potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Spread grated potatoes evenly in the skillet, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, and cook without stirring for 5 minutes until the bottom is golden and crispy. Flip carefully and cook another 5 minutes until cooked through and golden on both sides. Remove hash browns from skillet and keep warm.
3. Step 3: In the same skillet, add 6 slices of Texas-style thick-cut bacon over medium heat. Cook for 4-5 minutes per side until deep golden brown and crispy but still slightly chewy. Transfer bacon to a paper towel-lined plate to drain.
4. Step 4: Wipe the skillet clean, then add 3 tbsp unsalted butter and melt over medium heat. Crack 4 large eggs gently into the skillet and cook for 2-3 minutes until whites are set but yolks are still runny. Carefully flip eggs and cook for an additional 30 seconds for over-easy doneness.
5. Step 5: Season eggs with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Plate the hash browns, bacon, and eggs together immediately for a classic Texas breakfast experience.