Breakfast Skillet

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 6 cups Hash browns or diced potatoes
  • 1 Onion

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 Butter
  • 1/2 cup Cheddar cheese, sharp

Found on thatwhichnourishes.com

Description

Ingredients

• 6 slices of bacon
• 1 onion
• 6 cups hash browns or diced potatoes
• Salt and pepper
• 6 eggs
• ½-1 c. sharp cheddar cheese
• Butter

Directions

• In a 12 inch skillet (I prefer cast iron or ceramic) fry 6 slices of bacon and remove to drain on paper towels. In the remaining bacon grease, sauté a chopped onion for 2-3 minutes. With the pan hot, add either a bag of hash brown potatoes or 6 cups of diced potatoes. Sprinkle with salt and pepper to taste. Flatten the hash browns down into the pan and let them brown. When you get a nice, crisp brown on the bottom, flip and press down again. Add butter if needed. When mostly fried, turn the temp down to medium low and make six wells in the potatoes and crack the eggs into the wells. Put the lid on and cook until the eggs are cooked to your liking. Keep a close eye so you dont burn the potatoes! Sprinkle with ½-1 c. freshly shredded Cheddar cheese.