Description
This is a local favorite for breakfast or brunch!
Ingredients
- ¼ cups Canola Oil
- 2 whole Yukon Gold Potatoes, Thinly Sliced
- ½ whole Red Onion, Diced
- ½ teaspoons Salt
- ½ teaspoons Black Pepper, Or To Taste
- 1 teaspoon Paprika
- 4 whole Egg Whites (Or Egg Beaters)
- 5 ounces, weight Real Bacon Bits
- Shredded Cheese, To Serve (optional)
Preparation
In a large fry pan or skillet (I use cast iron) over low heat, add oil. When hot, add potatoes to skillet and increase heat to medium. Stir and add diced onions. Cook for several minutes.
Season with salt, black pepper, and paprika, stirring again gently. Cook undisturbed for 5 more minutes, then flip potatoes and add egg whites. Stir and cook 3 minutes, then add bacon bits. Stir and cook until potatoes are evenly browned and egg whites are cooked. Top with shredded cheese if desired.
We love this on a Sunday, served with warmed homemade biscuits and jam!
