Ingredients
- 4large russet potatoes (about 2 1/2 pounds), scrubbed and pricked all over with a fork
- 3 tablespoonolive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 1/2 cupcup sour cream or Greek yogurt
- 1 to 2 tablespoonpreferred hot sauce, like Cholula (optional but recommended)
- 3strips bacon (or turkey or vegetarian bacon, if preferred)
- 8large eggs
- 2scallions, thinly sliced on the bias
- 8-10 ouncecrunchy lettuce such as green leaf or romaine, or tender greens such as arugula, baby spinach, or baby kale
Instructions
- Heat the oven to 425ºF. Place the potatoes on a sheet pan and bake until very soft, about 50 to 60 minutes. Remove from the oven and use a pot lid to smash each potato. Drizzle with 3 tablespoons of oil and season liberally with salt and pepper. Return to the oven and bake for 15 minutes, until slightly crisp and starting to brown. Turn off the oven and leave the potatoes inside to stay warm.
- When the potatoes are about halfway through baking, start making everything else: In a small bowl, whisk together the sour cream and hot sauce, if using. Thin the mixture with water until it’s reached a drizzle-able consistency. Season with salt and pepper to taste, and set aside.
- Place the bacon in a large (at least 12-inch) unheated cast-iron or nonstick skillet. Turn on the heat to medium-low and cook, flipping the bacon every couple minutes, until as much fat as possible has rendered and the bacon is crisp (take your time—it will take about 15 minutes, depending on the bacon and your stove). Set the bacon aside on a rack or paper-towel-lined plate. Once cool, crumble the bacon.
- Pour the rendered bacon fat into a heatproof measuring cup or small bowl. (If using real bacon, you should have about 1/4 cup fat. Pour 3 tablespoons of the fat back into the skillet. If using turkey or vegetarian bacon, there will be little to no rendered fat. Instead, pour 3 tablespoons of olive oil into the skillet.)
- Turn up the heat to medium and carefully crack 1 egg into the edge of the skillet and let it set for about 15 seconds, then turn the skillet around and crack in another egg at the other end of the skillet. Repeat with 2 more eggs at the remaining poles of the pan. Let the eggs sizzle and continue to set for about 1 minute, shaking ever so slightly to ensure they’re not sticking to the pan. Once set, nudge the eggs to the far end of the skillet, then tilt it toward you to pool the fat at the edge of the pan closest to you. Use a spoon to scoop up hot fat and baste the egg whites for about 30 seconds, turning the edges crispy and golden brown. Remove the eggs to a large plate and season each yolk with salt and pepper. Repeat with the remaining eggs. (There should still be plenty of fat in the pan, but use more as needed. Store any remaining bacon fat in an airtight container in the refrigerator for up to 3 months.)
- Divide the greens between four plates and top each with a warm smashed potato. Place two fried eggs on each potato and divide the crumbled bacon between the plates. Drizzle spicy sour cream over each serving and shower with scallions.
