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Fried Eggs with Bacon and Onions

What's better than a great breakfast? Give this one a try! Fried eggs with bacon and onions, rounded out with crispy potato cakes, make a hearty American-style breakfast that's sure to please the whole family and fuel your day.

Galina PeterAuthor avatar
Recipe author
Scrambled eggs with bacon and onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 7 g
Fats 39 % 11 g
Carbohydrates 36 % 10 g
202 kcal
GI: 100 / 0 / 0
    1. Scrub the medium potatoes under running water, then peel them. Put them in a saucepan large enough to hold them and cover with water so the potatoes are fully submerged. Bring to a boil over high heat, then lower the heat to medium and cook for about 15 minutes — almost done, when the potatoes are soft but still hold some firmness (don't let them fall apart). Turn off the heat, plunge the potatoes into cold water for 5 minutes to cool, then transfer them to the freezer for 15 minutes. 2. While the potatoes cook, keep prepping. Peel the red onion, cut it in half, and slice it thinly. You can slice crosswise or lengthwise (lengthwise gives a slightly juicier onion). Set a medium skillet over low heat, add 2 tbsp (30 g) of the butter and the olive oil, and wait for the butter to melt and the mixture to warm through. Add the sliced onion, stir, reduce the heat to the lowest setting, and cook until caramelized, 20-25 minutes, stirring now and then. Remove from the heat and transfer the onion to a separate bowl. Set aside a third for serving; use the other two-thirds in the recipe. 3. Preheat the oven to 250°F (120°C). 4. Take the chilled potatoes from the freezer and grate them on the coarse side of a box grater, then season with salt and ground black pepper and mix well so they're evenly distributed. Divide the grated potatoes into 8 equal portions. Grate the hard cheese. 5. Heat the skillet with the leftover oil, add the remaining butter, and melt it. Add 2 portions of potato and press each into a thin cake with a spatula. Top both cakes with caramelized onion — about a quarter each (dividing the cooking onion into roughly 4 parts). Scatter the cheese over the top, dividing it into 4 as well. Fry the potato cakes for 4-5 minutes, then lay another portion of potato over each, press flat with the spatula, carefully flip, and fry the "sandwich" on the other side for 4-5 minutes. You get a potato sandwich with a melty cheese filling. The potato should be golden and the cheese melted. Move the potato sandwiches to a plate and keep them in the warm oven so they don't cool down. 6. Repeat with the remaining ingredients to fry 2 more potato sandwiches. 7. Wipe the skillet with paper towels to soak up the excess oil, then set it over medium heat. Cut the bacon into strips and add them to the hot pan. Fry the bacon for 5-10 minutes, stirring, until golden and crisp. Transfer the bacon to a plate and keep it in the warm oven, too. 8. Fry the eggs in the rendered bacon fat. Wash and pat the eggs dry first; it's easiest to crack each one into a small bowl and gently slide it into the pan, keeping the yolks whole. Season the eggs with salt as they cook. While the eggs fry, rinse and dry the green onions and chop them finely. 9. To serve, place a potato sandwich, a fried egg, and a quarter of the bacon on each plate and top with the reserved caramelized onion. Sprinkle the eggs with ground black pepper and chopped green onion. Call everyone to the table before breakfast gets cold!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Cheese 'lo spalmino' - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g

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