- In a large skillet (preferrably one with deeper sides to it), saute the bacon and onion over medium heat until the bacon is crisp. Drain the pan reserving 1/4 cup drippings.
- Stir in the hashbrowns. Saute uncovered, over medium heat for 10 minute; stirring constantly to ensure the potatoes are golden brown. Make 8 indentations in the potato mixture and crack an egg into each well. Sprinkle with salt and black pepper.
- Cook, uncovered on medium low for 10 minutes, or until egg whites are set. Sprinkle with cheese and let stand until cheese is melted.
- Serve and ENJOY!
Tuesday, April 14, 2015
All-In-One Skillet Breakfast
This breakfast is not only super-filling, but it is an entire breakfast all in one skillet! Easy to make for a Sunday brunch, or even a weeknight meal.
ALL-IN-ONE SKILLET BREAKFAST
8 bacon strips, finely diced
1 medium white onion, diced
900g bag of frozen, diced hashbrown potatoes
Salt and black pepper
1 cup shredded cheese