Start your morning off right with this breakfast dish from K.C. chef Josh Eans
Kansas City chef Josh Eans is busy. As the owner of Happy Gillis Cafe & Hangout and the fairly new Columbus Park Ramen Shop, he’s got his hands full with two of the most talked about dining spots in the area. But when he’s not working, he’s cooking at home with his family. Here he shares his recipe for a one-pot dish served in a cast-iron skillet:
Sign Up and Save
Get six months of free digital access to The Kansas City Star
4 slices Burgers Bacon, cut into lardons
2 Idaho potatoes, diced small
1/2 yellow onion, diced small
1 clove garlic, minced
1/2 teaspoon chopped fresh rosemary
1 tablespoon butter
4 brown eggs
Snipped garden chives
Whole parsley leaves
Kosher salt and fresh pepper
Heat cast iron pan over medium heat. Add bacon and cook until rendered but not completely crispy. Remove bacon and reserve. Next add raw potatoes and cook on all sides until browned, 10-15 minutes. Make sure you have enough room for your potatoes and that they aren’t too crowded. Season them generously with salt and pepper. At this point add onions and sweat. Then toss in garlic, rosemary and add the bacon back to the party.
Add butter to the pan, just because you can. Clear some space for the eggs by pushing the potatoes to the sides and middle of the pan to make four landing spots. Drop an egg in each cleared spot, season. Place pan into a preheated 400 degree oven until the eggs are just set and done to your liking, 3-5 minutes.
Remove from the oven and garnish with the snipped chives and whole parsley leaves.