Description
A hearty breakfast favorite for those mornings when a bowl of cereal just won’t do. All made in one skillet!
Ingredients
- 5 slices Bacon
- 4 cloves Garlic, Chopped
- 1 whole Medium Onion, Diced
- 1 whole Red Bell Pepper, Diced
- ¼ teaspoons Lawry’s Seasoned Salt, Plus More To Taste
- ¼ teaspoons Black Pepper
- 4 whole Medium Russet Potatoes, Diced
- 4 whole Large Eggs
- Chopped Fresh Chives, For Garnish
Preparation
You will also need a 12″ cast iron skillet, or another oven safe skillet.
Place bacon in a cast iron skillet. Put the skillet in a cold oven and set temperature to 400ºF. Cook bacon about 15 minutes and remove from oven. Turn the oven temperature down to 350ºF. Remove bacon from skillet and drain on paper towels.
Put the skillet with hot bacon grease on the stove over medium high heat. Saute garlic, onion, and red bell pepper about 5-7 minutes. Add season salt and black pepper. Add potatoes to skillet and fry for 10-12 minutes or until potatoes are just starting to brown. Crumble the bacon into the skillet and stir to combine. Take the skillet off the heat.
Make 4 wells in the potatoes and crack in eggs. Sprinkle eggs with season salt. Put the skillet back in the 350ºF oven and bake until eggs are cooked through, about 15 minutes for solid yokes or 10-12 minutes for slightly runny yolks.
Garnish with fresh chives, more season salt, and a dash of hot sauce if desired.
