Hearty Country Breakfast
Starting the day with a filling breakfast is an excellent way of giving your body energy and giving your metabolism some fuel to work with. Crispy hash browns, perfectly cooked eggs and a sprinkling of bacon makes this a very hearty breakfast. This combination blends everything in one so you’ll only have one skillet to wash and everything is ready at the same time. You can serve it family style or in fancy individual portions.
Cook the bacon on medium heat until crisp and golden brown. Drain on a paper towel, reserving 1/4 cup bacon grease.
Peel and grate the potatoes on a box grater.
Place the potatoes in a kitchen towel and wring out all the excess moisture.
Yes, these strong, manly hands are my husband’s:). He is always a sweetheart about lending a hand. 
Grate the onions on a small grater. Toss the potatoes with the onion, canola oil, salt, pepper and herb mixture.
Another option is to use cooked potatoes, either baked or boiled, for this dish. Shred the potatoes and proceed with the recipe.
Heat the reserved bacon grease in a nonstick skillet or cast iron skillet and when the grease is hot, place the potatoes in the skillet. 
Cook on medium heat until potatoes are tender and golden. 
Make four indentations in the potatoes and crack an egg into each one. 
Season the eggs with salt and pepper. Cover with a lid and cook on low until the eggs are as done as you like.
Sprinkle with the bacon and chives. You can serve the dish just the way it is for a homey feel. 
Or you can cut it out with a large biscuit cutter into circles for pretty individual portions. (I used a can from canned pineapples that my husband cut both ends off of.) 
Just make sure to eat all the delicious scraps. They never go to waste at my house:). Isn’t that a beautiful presentation? 
Hearty Country Breakfast
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 2-4 1x
- Category: Breakfast
Ingredients
- 4–5 strips of bacon, sliced into small pieces, 1/4 cup bacon grease reserved
- 2–3 Tablespoons canola oil
- 5 Yukon Gold potatoes
- 1 small onion
- 1 teaspoon salt, 1/4 teaspoon ground black pepper
- 1 teaspoon McCormick’s Montreal chicken herb mix, optional
- 4 eggs
- Chives, minced, for garnish (you can also use other fresh herbs such as parsley, thyme, rosemary, dill, etc)
Instructions
- Cook the bacon on medium heat until crisp and golden brown. Drain on a paper towel, reserving 1/4 cup bacon grease.
- Peel and grate the potatoes on a box grater.
- Place the potatoes in a kitchen towel and wring out all the excess moisture.
- Grate the onions on a small grater. Toss the potatoes with the onion, canola oil, salt, pepper and herb mixture.
- Another option is to use cooked potatoes, either baked or boiled, for this dish. Shred the potatoes and proceed with the recipe.
- Heat the reserved bacon grease in a nonstick skillet or cast iron skillet and when the grease is hot, place the potatoes in the skillet.
- Cook on medium heat until potatoes are tender and golden.
- Make four indentations in the potatoes and crack an egg into each one.
- Season the eggs with salt and pepper. Cover with a lid a cook on low until the eggs are as done as you like. Sprinkle with the bacon and chives. You can serve the dish just the way it is for a homey feel.
- Or you can cut it out with a large biscuit cutter into circles for pretty individual portions. (I used a can from canned pineapples that my husband cut both ends off of.)
7 Comments
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Pam from OK City
Many thanks for the lovely presentation and delicious recipe. I shall prepare this for brunch tomorrow. I will have New Mexico-style green chile sauce on the table, along with some warm flour tortillas. I look forward to seeing more of your great recipes.
Natalya Wilson
what a great breakfast!
and what an awesome idea to use a can for a large buscuit catter!!!! will tell Mike to make me some!
Thanks Olga for delishious recepies and ideas!
Lena S.
I made this for breakfast today and it was so delicious and very filling. Thanks Olga for another great recipe.
jerome
I try this recipe of yours and not bad for my first try…my russian crew love it and they always requesting me to do it again for their breakfast and thanks to you olga..every time im in trouble with my menu i always went to website to find some recipe that would match my ingredients for that day…
olgak7
I’m so happy to hear that, Jerome:). Thanks for taking the time to write.
Kitty-cat
O this sounds really good! Will have to spoil my boys and girls to a good satisfying brunch! Love potatoes at any ways it’s cooked. Mmmm with sour cream and crunchy crust, maybe even for tonigh😋. Olga thank you for really tasty and tested recipes, I usually try first and then cook for party or company over, but with yours and Natasha’s Kitchen recipes I don’t have to do that, ALL dishes I cooked turned out so good and cakes you got the best cakes recipes too. Thank you Olga.
olgak7
I’m so glad to hear that you are enjoying the recipes. Thank you so much for taking the time to write. I hope you and your family will love this meal.