Hearty Country Breakfast
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 2-4 1x
- Category: Breakfast
Ingredients
Scale
- 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.)