On Saturday I woke up with an appetite the size of Texas. Whenever that happens I always wonder if I did something in my sleep. Like ran a marathon, or climbed Everest, or something equally challenging that I’ll only ever accomplish in my dreams.
A bowl of cereal just wasn’t gonna cut it. So I made this instead.
This breakfast is hearty and easy to make. And it’s delicious. And it has bacon!
You need eggs, season salt, black pepper, chives, potatoes, garlic, red pepper, and an onion.
And this! Mmmm!
Place five pieces of bacon in a cast iron skillet. Put the skillet in a cold oven and turn it to 400 degrees. I almost never time bacon in the oven. About the time I start to smell it, it’s done. Maybe 15 minutes? It should still look slightly chewy because it will continue to cook and crisp up when you take it out of the oven.
While the bacon is doing it’s thing, dice up your potatoes.
And one red pepper. Feel free to use a green, orange, or yellow pepper instead if that floats your proverbial boat.
Dice up the onion too.
And some garlic.
When the bacon is done, take it out of the skillet and drain it on a layer of paper towels. And turn the oven down to 350 degrees.
Place the skillet on the stove over medium high heat. Don’t drain the bacon fat! Add the garlic, pepper, and onion and sauté everything for about 5-7 minutes.
Then add the potatoes and stir them in.
Add 1/4 teaspoon of black pepper.
And 1/4 teaspoon of season salt. Or more to your liking. Then fry the potatoes for about 10-12 minutes, stirring periodically. You want them to start getting nice and brown and crisp.
Then crumble up your bacon and throw that back in the skillet too. Stir it in!
Now take the skillet off the heat and make four little wells where you will crack in your eggs.
And…crack in the eggs!
Sprinkle on some more season salt. Eggs and season salt are like PB&J! They were just meant for each other. Now stick the whole skillet back in the 350 degree oven. 15 minutes will give you solid yokes, which I needed because I was serving this to wee people. If you like your yokes runny (I do, normally), you can go maybe 10 minutes. Just keep checking to see if they look set.
Chop up a handful of chives and sprinkle them over the eggs and potatoes as soon as they come out of the oven.
And then you’ll have this! Potatoes? Good. Eggs? Good. Bacon? Gooood.
Yes, I totally stay up until way past my bedtime watching old episodes of Friends. Why do you ask?
This makes enough for four good size portions with leftover potatoes. The potatoes are great the next day too.
An extra sprinkle of season salt doesn’t hurt. Neither does a dash or two of hot sauce.
- 5 slices of bacon
- 4 medium russet potatoes, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3-4 cloves of garlic, chopped
- ¼ teaspoon black pepper
- ¼ teaspoon Lawry’s Season Salt, plus more to taste
- Handful of chives, chopped
- 4 large eggs
- Place bacon in a cast iron skillet.
- Put the skillet in the oven and set temperature to 400 degrees.
- Cook bacon about 15 minutes and remove from oven. Turn temperature down to 350 degrees.
- Remove bacon from skillet and drain on paper towels.
- Put the skillet with hot bacon grease on the stove over medium high heat.
- Saute garlic, onion, and red bell pepper about 5-7 minutes.
- Add ¼ teaspoon of season salt and black pepper.
- Add potatoes to skillet and fry for 10-12 minutes or until potatoes are just starting to brown.
- Crumble the bacon into the skillet and stir to combine. Take the skillet off the heat.
- Make four wells in the potatoes and crack in four eggs.
- Sprinkle eggs with season salt.
- Put the skillet back in the 350 degree oven and bake until eggs are cooked through; about 15 minutes for solid yokes, 10-12 minutes for slightly runny yolks.
- Garnish with fresh chives, more season salt, and a dash of hot sauce if desired.