How about a go-to easy dinner idea. Or should I say “Brinner”? (Breakfast for dinner). 🙂
This is one of those, I-have-no-idea-what-I’m-going-to-make-tonight-for-dinner-need-something-yummy-and-quick kinda meals. There are just a few ingredients that I usually have on hand and everyone here loves it.
And sometimes I just crave it like crazy…
Can you see why?
When the potatoes are mostly fried, turn the temperature of the stove down to medium low and make six little wells all around the skillet. Crack six eggs into the wells and then put the lid on and let them cook until the eggs are done to your liking. It’s a bit of a balance to not burn the potatoes while you wait for the eggs to cook so keep a close eye.
- 6 slices of bacon
- 1 onion
- 6 cups hash browns or diced potatoes
- Salt and pepper
- 6 eggs
- ½-1 c. sharp cheddar cheese
- In a 12 inch skillet (I prefer cast iron or ceramic) fry 6 slices of bacon and remove to drain on paper towels. In the remaining bacon grease, sauté a chopped onion for 2-3 minutes. With the pan hot, add either a bag of hash brown potatoes or 6 cups of diced potatoes. Sprinkle with salt and pepper to taste. Flatten the hash browns down into the pan and let them brown. When you get a nice, crisp brown on the bottom, flip and press down again. Add butter if needed. When mostly fried, turn the temp down to medium low and make six wells in the potatoes and crack the eggs into the wells. Put the lid on and cook until the eggs are cooked to your liking. Keep a close eye so you don't burn the potatoes! Sprinkle with ½-1 c. freshly shredded Cheddar cheese.