4 Layer Breakfast Skillet

• Gluten free

• Meat

  • 2 tbsp Bacon fat
  • 1/2 cup Ham

• Produce

  • 3 Russet potatoes

• Refrigerated

  • 1 Egg
  • 2 Eggs, cooked

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Mozzarella cheese

Found on kitchentrials.com

Description

Ingredients

• 2 tbsp bacon fat (or lard, shortening, or vegetable oil)
• 3 russet potatoes
• 1 egg, beaten
• 2 eggs, cooked scrambled
• 1/2 cup cubed ham, pre-cooked (or use bacon, pre-cooked)
• 1 cup mozzarella cheese (or use cheddar, jack, or a combination)
• salt and pepper to taste
• Optional: diced onions, sweet peppers, mushrooms, or anything else you enjoy

Directions

• Preheat your oven to 425ºF
• Peel the potatoes and them grate them into a bowl of cold water using the large holes of your cheese grater. Let soak in the water for 5 minutes.
• Drain the potatoes in a colander, then press out all of the extra water (I put the potatoes into a clean dish towel and then twist it up to ring out the water). Place the potatoes in a medium bowl, add the beaten egg, and mix to combine.
• Melt the bacon fat in a large cast-iron skillet (or other oven safe skillet). When the pan is very hot and all the fat melted, carefully add the potatoes, pressing down in an even layer. Keep the heat on medium-high and let cook until the bottom is a crispy golden brown.
• I like my base extra crispy, so once the first side is crispy, I give the base a flip as best I can, in sections, then press it back together and let it crisp up again. You can assemble the rest of the bake now though.
• Generously salt and pepper the potatoes. Add the scrambled eggs, ham, and cheese (or whichever other ingredients youre using)
• Once the bottom has crisped up to a golden brown again (you can check by lifting a small edge up with a spatula), place the skillet in the oven until the cheese has melted and bubbled, about 10 minutes.
• Slice up and serve while warm.