There’s nothing better than waking up in the morning to sizzling bacon, potatoes and eggs frying in the skillet.
Ingredients
5 pounds red potatoes, diced once cooled
1 pound thick-sliced bacon, diced
¾ cup green bell pepper, diced
1 medium onion, chopped
6 to 8 ounces sharp Cheddar cheese, shredded
5 to 6 large eggs
Preparation
1. Boil potatoes in a large pot of water until they start to feel soft, but not mushy. Before they cool completely, peel the skins. Dice the potatoes and set aside.
2. Fry the bacon in a large skillet over medium-low heat till fat is rendered. Drain off some of the grease from the skillet.
3. While continuing to brown bacon, add the green pepper and onion and cook thoroughly. Add the potatoes to the pan, and heat until the mixture is hot throughout.
4. Sprinkle the cheese over the top, letting it melt down into the mixture. Then stir in the eggs, cooking them all the way through.
Serves 4 to 6
Read how this dish became a family favorite in Dad’s Boy Scout Breakfast!
