Hashed browned potatoes with bacon and shallot and jalapeño and gruyère with two fried eggs

Rinsed three times. This starch-removal business is just like rice. All this surface starch will make the hashed browns gooey and gray. So it is removed.

And dried thoroughly because you know how water is in hot grease. 

I must say that I am really digging this All-Clad pan. This is a small one but it fries very nicely. It heats up quickly and evenly and it fries much more quickly than all the other pans and on much lower heat.

I bought pots in three different sizes and those are cool too.