Get Emeril's Fried Eggs With Home Fries Recipe

Jan. 16, 2009 — -- Chef Emeril Lagasse cooks up quick and easy brunch recipes. Get the recipes for his meal ideas below.

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Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc

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 into 1/2-inch cubes, and parboiled

1 tablespoon freshly chopped fresh sage leaves

1 teaspoon Essence

Salt and freshly ground black pepper

8 large eggs, divided

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, 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.

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.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch; published by William Morrow, 1993.

Click here for Emeril's Bacon, Green Onion and Cheddar Biscuits recipe.