Country Brunch Skillet

This recipe comes from the very 1st issue of Quick Cooking magazine.  I made it years ago but had since lost/forgotten about it. I found the magazine a couple weeks back & decided I needed to make it again. It's a delicious & filling breakfast & a nice change from the usual pancakes or eggs & bacon. 

This morning's breakfast :) 

Country  Brunch Skillet

**The recipe calls for cooking bacon & crumbling, but I just used real bacon, bacon bits.  If you use bacon bits, add a few tablespoons of veg. oil to your pan before putting the hash browns in so they don't stick :) **

6 bacon strips (or real bacon, bacon bits)

6 cups of frozen cubed hash brown potatoes

3/4 cup chopped green pepper

1/2 cup chopped onion

1 tsp salt

1/4 tsp pepper

6 eggs

1/2 cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp.  Remove bacon; crumble & set aside.  Drain, reserving 2 TBSP of drippings. 

OR

If using bacon bits, heat 3-4 TBSP of veg. oil in pan & proceed to next step

Add potatoes, green pepper, onion, salt & pepper to drippings or oil. 

Cook & stir for 2 minutes. 

Cover & cook, stirring occasionally, until potatoes are browned & tender, about 15 minutes.

(Pic from Taste of Home website)

Make six wells in the potato mixture; break one egg into each well.

Cover & cook on low heat for 8-10 minutes or until eggs are completely set.  

Sprinkle with cheese & bacon. 

Nacho Soup

I came across this recipe in an old magazine I had.  Nacho Soup is soup-er easy to make & tastes soup-er great! :)  (You can thank Toby for all those bad puns :)

Nacho Soup

1 package (5-1/4 oz) au gratin potatoes

1 can (11 oz) whole kernel corn, drained

1 can (10 oz) diced tomatoes & green chilies, undrained

2 cups of water

2 cups of milk

2 cups cubed processed American cheese

dash hot pepper sauce, optional

minced fresh parsley, optional

In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well.  Bring to a boil. Reduce heat; cover & simmer for 15-18 min. or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook & stir until the cheese is melted.  Garnish with parsley if desired.

**I didn't use the hot pepper sauce & I didn't have any fresh parsley on hand so that got left out as well.  It still was spicy & really tasty. This is an easy to make and inexpensive supper.  I made some grilled cheese sandwiches to go with ours.