Looking for new breaky ideas of youtube I came across Gordon Ramsay's Hashbrown, baked eggs and bacon American breakfast. Looked the goods so gave it a go. I'm going to type this up as a how to, but if you just want to follow the master, the video is here. The bastard makes it look so easy on tv. Pfft. You're going to need an oven pre-heated to 180°C and a couple of non-stick pans that can go in the oven. If you don't have oven safe pans, improvise. 3 medium potatoes 1 medium onion. Salt/Pepper/spice of your choice Olive Oil Butter Eggs x how hungry are you? Bacon Optional brown sugar or preferably maple syrup. Started out with 3 grated medium potatoes, no idea what variety, just the dirty ones from woolies, because that's what I had. To this I added a 3/4 grated 1/4 chopped onion. Odd you say, why would you grate/chop it like that? Let me tell you why. You know how chopping onions makes you cry? Grating an onion is like that only about a million times worse. For the love of all that's holy do not ever grate an onion. Just chop the damn thing. I had tears and mucous leaking out of me for 20mins after grating it. Really just don't do it. At this point Gordon seasons with Olive oil, Salt, Cayenne Pepper. All due respect to Gordon, that's just stupid. Don't do that. What you really want to do is season with a generous amount of salt, then let it sit for a bit. The salt is going to help draw out a bunch of moisture from the potato/onion concoction, and moisture is the enemy of cooking this bad boy. After 10mins I gave it all a good mix and squeezed it hard against the side of the colander. A LOT of moisture came out. If you had seasoned it with anything more than salt earlier, most of this would now be in the bowl/sink instead of the potatoes. After draining, then season with olive oil and seasoning of your choice. The mrs isn't keen on heat, so I went with olive oil, more salt and ground black pepper instead of cayenne. From there it's into a very hot pan with a fair amount of olive oil. Pat it all down firm and make sure it's even/level. Gordon then throws some chunks of butter around the edges to help it crisp up. What I should have done first was go around the edges with the spatula and create a little bit of an indent between the pan and potato that the butter could seep down into. As it was, it just sorta sat on top a bit. Ah well. Probably had it on for a good 10mins before flipping it. This is the fun part. Put a plate over the pan and flip it right over letting the hashbrown flop onto the plate. If you've used a good non-stick pan and enough oil as I did, this goes well. If you don't I imagine it could get messy Cooking the first side soaked up most of the oil so I put a splash more in and then slid it off the plate back into the pan. So far so good. At this point I diverged from Gordon's recipe a bit, the mrs and I love mushrooms with our breakfast so they had to go on. I've been experimenting with cooking them for a while and I'm pretty sure I've got it nailed. Thick cut, no less than quarters for a medium-large button mushy. If you cut them too thin the mushroom flavour is lost in the end. To that add enough butter that you can imagine your doctor giving you side eye. After mixing them around I put in even more butter after that. Once they were browned up nicely I transferred to a smaller pan and added a solid teaspoon of minced garlic and a generous amount of salt. More side eye from my doctor You just want this 2nd pan on a medium heat and stir occasionally so they don't burn. After 5-10mins reduce to low heat and just keep warm for serving. By now the other side of the hashbrown has had a good 10mins of it's own. Turn off the stove and get your eggs ready. Crack them right on top of the hashbrown and transfer to the oven. What would a good breakfast be without coffee... 6-8mins in the oven for eggs with a nice soft and runny centre. Longer if you're a heathen who likes hard yolks. You can ruin your eggs how you please. While in the oven you want to cook your bacon. I don't have any pics of this phase of the cook because the mrs doesn't like glazed bacon, which is a sticking point between us to be honest, I may have to get a new mrs. She likes hers cooked until just before the point it becomes charcoal I prefer mine to still be part of the food pyramid. Now we just need to plate it all up. Nothing fancy here. Quartered it up and onto the plate with bacon and mushrooms. Final thoughts. Either something went wrong with my cook or Gordon has erred. The finished product looked pretty much like his did, so I'm going to blame him, because I can. Baking the eggs on top of the hashbrown robbed it of it's crunch and gave it an unpleasant texture not too far removed from wet cardboard. The taste was there, but without the crunch it just doesn't work. If I were doing this dish again I'd skip adding the eggs to the hashbrown altogether and just cook them separately to taste, fried, poached, hell even scrambled. Just not baked on top of the hashbrown, it ruins and otherwise great feed. I'd also love to maple glaze the bacon. I'm sure brown sugar is great and all, but maple syrup is better. Gordon should know this. Without the glazed bacon both the mrs and I went looking for sauce to add to the hashbrown/eggs. She was partial to bbq, tomato for myself. Tomato relish would have been nice but I keep forgetting to restock... That's on me.