- 4 strips bacon
- 2 Tbsp maple syrup
- 2 large russet potatoes
- 3 Tbsp vegetable oil, plus more if needed
- 2 large eggs
- Kosher salt and freshly ground pepper
- Hot sauce or ketchup for serving
- In a nonstick frying pan, cook the bacon over medium heat until crispy, 3 to 4 minutes on each side. After 5 minutes, pour the maple syrup over the bacon. When the bacon becomes sticky, transfer to a plate. Reserve the pan.
- Using the medium holes on a box grater, grate the potatoes into a bowl. Squeeze to remove excess liquid. Do not rinse.
- In a nonstick frying pan, heat the vegetable oil over medium heat. Press the grated potatoes tightly into the pan to form a circle; you don’t want any gaps. Cook without disturbing for 3 minutes. Gently swirl the pan. If the entire disk of hash browns moves together without any sticking, you’re in great shape.
- Invert a plate over the pan, carefully invert the pan and plate together, lift off the pan, and then slide the omelet back into the pan. Cook the other side until deep golden brown, 2 to 3 minutes. Remove from the heat and keep warm.
- Wipe out the pan used to cook the bacon and set it over medium heat. Carefully crack the eggs into the pan and cook until the whites are just set, about 3 minutes for sunny-side up. Sprinkle with salt and a grind of pepper.
- Put the bacon and eggs on one-half of the hash brown omelet and gently fold the other half over to close. Using a spatula, slide the omelet out of the pan onto a plate. Serve right away with hot sauce.