Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Bacon, Egg & Hash Brown Skillet Breakfast


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)

2 potatoes

3 slices thick cut bacon

3 eggs

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

  1. Wash potatoes and cut them with a mandolin slicer using the julienne blade.
  2. 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.
  3. Heat a skillet over medium heat. Cook the bacon until crisp. Remove from pan and place on paper towels to drain grease.
  4. 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.
  5. 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.)
  6. 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.
  7. Crumble or cut the bacon into small pieces and add to skillet and stir to mix all the ingredients up.
  8. Finally, add the cheese and allow to melt, stirring occasionally. Once cheese has melted and is well-combined remove from heat and serve.

 

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Grilled Asiago & Parmesan Twice Baked Potatoes


In yesterday’s post I mentioned that I served my grilled lamb chops with a side of grilled twice baked potatoes. So today I am sharing that recipe. It has a unique blend of flavors by using ricotta cheese, asiago & parmesan. Typically you find that most twice baked potatoes are made with sour cream. Grilling them makes the skins super crispy and tasty and the inside ultra creamy! For this recipe I do not typically measure my ingredients so I’ve listed in the recipe below what I feel is a good starting point. It is best to taste as you go and adjust your spices and cheese according to your own taste.

These definitely go well with any meat dish and are a nice change from the usual kinds of potato sides that you come across!

Grilled Asiago & Parmesan Twice Baked Potatoes

2 potatoes

1/4 cup ricotta cheese

1/4 cup freshly grated asiago cheese

1/4 cup freshly grated parmesan cheese

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1 tsp. smoked paprika

1 slice thick cut bacon

2 tbsp. chopped fresh parsley

  1. Preheat oven to 400 degrees F.
  2. Prepare potatoes by washing and scrubbing with a vegetable brush.
  3. Bake potatoes in preheated oven for 45 minutes-1 hour (or until fork inserted into potato goes in easily).
  4. Remove potatoes from oven and allow to cool for 10-15 minutes.
  5. Cut a small circle in one side of each potato and scoop out the insides. Place the insides in a mixing bowl.
  6. To the potato insides, add the salt, pepper, garlic powder, smoked paprika and ricotta and mix on medium speed until smooth.
  7. Add the asiago and parmesan cheeses, mixing again until well combined.
  8. Add the potato cheese mixture back into the potato shells.
  9. Wrap each potato in foil and place on the grill over medium heat for 10 minutes.
  10. Place the bacon on the grill as well and cook until crisp. You can add this at the same time as the potatoes over indirect heat and they will both be done at the same time.
  11. When potatoes are done, remove from foil and carefully scoop back any filling that may have melted out and over.
  12. Crumble the bacon and add evenly over the potatoes.
  13. Finally, top each potato with the chopped fresh parsley.

 

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