A delicious breakfast to prepare for guests
or a casual morning for the two of you!
Even if you’re not much of a breakfast person you’ll enjoy this hearty and tasty dish.
Preparing it in a skillet lends a rustic appeal and the potatoes turn out crunchier than if you use a non stick pan. If your guests prefer their eggs cooked differently, use two pans and leave one in the oven longer for hard cooked eggs. And, if they don’t prefer eggs at all it’s easy to serve around the eggs.
I like using **microwaved crunchy salami for meat but you can use any type of meat…even leftovers from the night before. See my *cooking note on bacon grease – you’ll be so happy when you have some on hand whenever you need it.
Enjoy this breakfast soon or even make it as an Any Night Meal!
Baked Eggs with Hash Brown Potatoes
- 1 pound frozen hash brown potatoes
- ½-3/4 pound cooked bacon, cooked chorizo or **micro waved salami (pictured)
- 1 large onion, finely chopped
- Several colored bell peppers and several jalapenos finely diced
- 3 tablespoons extra-virgin olive oil or 3 tablespoons *bacon grease (see note)
- Salt and freshly ground pepper
- 4 large eggs
- Toast or tortillas and hot sauce, for serving
- Preheat the oven to 375°. In a cast iron skillet, melt the bacon grease or add the olive oil and place the potatoes, onion and peppers. Season the ingredients with salt, paprika and pepper.
- Cook the veggie mixture over medium high heat until the potatoes and onions are softened. Add the cooked meat (you may cook it in the same cast iron skillet before adding potatoes, etc)
- Remove the skillet from the heat.
- Using a ladle, make 8 indentations in the potato mixture about 1 inch apart; add a small dot of butter and crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. If you prefer a set egg, bake a few minutes longer.
- Serve at once with toast or tortillas and hot sauce.
*Whenever I cook bacon I save the bacon grease for another use by letting it cool and pouring it into a freezer baggie. It lasts for months in the freezer and is easy to use when I need it.
**Microwave Salami – so easy to do and tastes as good as bacon without as much fat. Take thin slices of salami and place on a ridged microwavable plate or on a paper plate with paper towels. Microwave on high for 1.5 to 2 minutes (depending on your microwave. This makes a great snack, appetizer, or as in this case, breakfast meat!