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…
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.
When the eggs are cooked to your preference, sprinkle the whole thing with the crispy bacon pieces and 1 cup of freshly grated sharp cheddar cheese and serve piping hot with Buttery Biscuits or Glazed Raspberry Almond Scones for the win! The best of breakfast in one beautiful, hot skillet.
- 6 slices of bacon (can use up to a pound) -- cut with kitchen shears
- 1 onion
- 6 cups hash browns or diced potatoes
- Salt and pepper
- 6 eggs
- 1 c. sharp cheddar cheese
- In a 12 inch skillet, fry bacon and remove to drain on paper towels. In the remaining bacon grease, sauté a chopped onion and 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 the chopped, fried bacon and 1 c. freshly shredded Cheddar cheese.
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