Sunday, August 29, 2010

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. 


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. 

1 comment:

  1. Yummy!! I wish I was more motivated to cook in the morning... this looks delicious!