My inspiration for this recipe comes from those yummy Jimmy Dean Breakfast Bowls. Hubby & I used to buy them now and then but of course they’re loaded with a ton of sodium and preservatives and who knows what else. Then one day it hit me…”why don’t I just make my own?”
It came out way more tasty (and these pics don’t do it justice…stupid iPhone!) and plus you can add pretty much whatever you want. Typically I use the Jimmy Dean precooked turkey sausage patties, but I like it with bacon as well. Since I had some leftover thick cut hickory smoked bacon from the farmer’s market I used that for Sunday’s brunch.
You can really get creative with this recipe by adding different veggies and different meats and even different cheeses and of course adjust the seasoning to your own preference. It is a great “base” recipe.
You’ll see in the recipe you are instructed to use a mandolin slicer with the julienne blade to cut the potatoes into hash brown pieces.
If you don’t have a mandolin slicer you can just cut the potatoes in cubes (this is what I used to do before I got my mandolin), but if you do I would recommend putting the potato cubes in a microwave safe bowl, filling with water and microwaving for at least 10-15 minutes to soften the potatoes up. If you don’t take the time to do this step, it will take forever for the potatoes to get done in the skillet and you’ll probably just end up burning the outside of the potato and they may not get tender at all…trust me I’ve learned from experience! 🙂 Serve this in a bowl as a meal or with pancakes, waffles or toast.
All this talk about breakfast foods has made me hungry! It may be a “BFD” kind of night…that is, “breakfast for dinner.”
Who doesn’t love BFD??
Bacon, Egg & Hash Brown Breakfast Skillet (Makes approx. 4 – ½ cup servings)
3 slices thick cut bacon
¼ tsp. salt
1/8 tsp. black pepper
1 tbsp. paprika
½ tsp. onion powder
2 tbsp. olive oil
½ cup shredded sharp cheddar cheese
- Wash potatoes and cut them with a mandolin slicer using the julienne blade.
- Place the sliced potatoes into a bowl with a lid and add the salt, pepper, paprika, and onion powder. Place the lid on the bowl and shake it up to cover the potatoes with the seasonings. Set aside.
- Heat a skillet over medium heat. Cook the bacon until crisp. Remove from pan and place on paper towels to drain grease.
- To the skillet, add the eggs and scramble, stirring constantly with a rubber scraper. Once eggs are completely scrambled and no liquid remains remove from pan and set aside.
- Using the same skillet, heat the olive oil. Add potatoes and cook covered for about 4 minutes. Carefully “flip” the hash browns over and cook (covered) on the other side for another 3-4 minutes or until crisp tender. (*Tip: Resist the urge to “stir” the potatoes frequently. This will cause them to be soggy and they will not get crispy like hash browns.)
- Remove the lid and make sure the potatoes are tender and browned. If they are done, add the egg, stirring to break up the egg.
- Crumble or cut the bacon into small pieces and add to skillet and stir to mix all the ingredients up.
- Finally, add the cheese and allow to melt, stirring occasionally. Once cheese has melted and is well-combined remove from heat and serve.