Hearty Country Breakfast

Starting the day with a filling breakfast is an excellent way of giving your body energy and giving your metabolism some fuel to work with. Crispy hash browns, perfectly cooked eggs and a sprinkling of bacon makes this a very hearty breakfast. This combination blends everything in one so you’ll only have one skillet to wash and everything is ready at the same time.  You can serve it family style or in fancy individual portions.

Cook the bacon on medium heat until crisp and golden brown. Drain on a paper towel, reserving 1/4 cup bacon grease.

Peel and grate the potatoes on a box grater.

Place the potatoes in a kitchen towel and wring out all the excess moisture.

Yes, these strong, manly hands are my husband’s:). He is always a sweetheart about lending a hand. img_4269Grate the onions on a small grater. Toss the potatoes with the onion, canola oil, salt, pepper and herb mixture.

Another option is to use cooked potatoes, either baked or boiled, for this dish. Shred the potatoes and proceed with the recipe.

img_4278Heat the reserved bacon grease in a nonstick skillet or cast iron skillet and when the grease is hot, place the potatoes in the skillet. img_4283Cook on medium heat until potatoes are tender and golden. img_4284Make four indentations in the potatoes and crack an egg into each one. img_4287Season the eggs with salt and pepper. Cover with a lid and cook on low until the eggs are as done as you like.

Sprinkle with the bacon and chives. You can serve the dish just the way it is for a homey feel. img_4303Or you can cut it out with a large biscuit cutter into circles for pretty individual portions. (I used a can from canned pineapples that my husband cut both ends off of.) img_4304Just make sure to eat all the delicious scraps. They never go to waste at my house:). Isn’t that a beautiful presentation? img_4318

Hearty Country Breakfast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2-4
Ingredients
  • 4-5 strips of bacon, sliced into small pieces, ¼ cup bacon grease reserved
  • 2-3 Tablespoons canola oil
  • 5 Yukon Gold potatoes
  • 1 small onion
  • 1 teaspoon salt, ¼ teaspoon ground black pepper
  • 1 teaspoon McCormick's Montreal chicken herb mix, optional
  • 4 eggs
  • Chives, minced, for garnish (you can also use other fresh herbs such as parsley, thyme, rosemary, dill, etc)
Instructions
  1. Cook the bacon on medium heat until crisp and golden brown. Drain on a paper towel, reserving ¼ cup bacon grease.
  2. Peel and grate the potatoes on a box grater.
  3. Place the potatoes in a kitchen towel and wring out all the excess moisture.
  4. Grate the onions on a small grater. Toss the potatoes with the onion, canola oil, salt, pepper and herb mixture.
  5. Another option is to use cooked potatoes, either baked or boiled, for this dish. Shred the potatoes and proceed with the recipe.
  6. Heat the reserved bacon grease in a nonstick skillet or cast iron skillet and when the grease is hot, place the potatoes in the skillet.
  7. Cook on medium heat until potatoes are tender and golden.
  8. Make four indentations in the potatoes and crack an egg into each one.
  9. Season the eggs with salt and pepper. Cover with a lid a cook on low until the eggs are as done as you like. Sprinkle with the bacon and chives. You can serve the dish just the way it is for a homey feel.
  10. Or you can cut it out with a large biscuit cutter into circles for pretty individual portions. (I used a can from canned pineapples that my husband cut both ends off of.)

 


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Comments

  1. Pam from OK City says

    Many thanks for the lovely presentation and delicious recipe. I shall prepare this for brunch tomorrow. I will have New Mexico-style green chile sauce on the table, along with some warm flour tortillas. I look forward to seeing more of your great recipes.

  2. Natalya Wilson says

    what a great breakfast!
    and what an awesome idea to use a can for a large buscuit catter!!!! will tell Mike to make me some!
    Thanks Olga for delishious recepies and ideas!

  3. Lena S. says

    I made this for breakfast today and it was so delicious and very filling. Thanks Olga for another great recipe.

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