4–5 strips of bacon, sliced into small pieces, 1/4 cup bacon grease reserved
2–3 Tablespoons canola oil
5 Yukon Gold potatoes
1 small onion
1 teaspoon salt, 1/4 teaspoon ground black pepper
1 teaspoon McCormick’s Montreal chicken herb mix, optional
Chives, minced, for garnish (you can also use other fresh herbs such as parsley, thyme, rosemary, dill, etc)
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.
Grate 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.
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.
Cook on medium heat until potatoes are tender and golden.
Make four indentations in the potatoes and crack an egg into each one.
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.
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.)