I was inspired by a photo of the dish I saw floating around Facebook on thrillist. I had most of the ingredients and a few baked potatoes that baked earlier in the week still in the fridge so I decided to give it a try. This was the best breakfast i have had in a long time! Bursting with the smoky flavor of the bacon and the melty cheese and potatoes I could have eaten the entire pan myself.
Here is the recipe enjoy!
Ingredients1 slice of bacon per family member chopped into bite sized pieces (I used 4)
1/2 lg white onion sliced thinly
2 cloves of garlic
4 eggs
2 green onions chopped
1/2 cup shredded cheddar cheese (I like tillamook or cracker barrel)
1 medium lg sized russet potato or 2 yukon gold potatoes (previously baked or chopped and boiled)
1/4 tsp garlic powder
1/4 tsp cumin (you can increase these amounts to taste)
1/4 tsp of Pink Himalayan Salt
black pepper
1 avocado sliced
avocado oil for frying
Method
In a cast iron skillet or deep skillet brown bacon on medium to low heat. (this will take a while so you don't burn the bacon) Whilst bacon is frying dice baked potato into small cubes. Slice green onion and white onion set aside. Chop garlic and shred cheddar cheese.
Once bacon is crispy remove bacon and set aside. Toss out the bacon oil from the pan saving 1 tsp for flavor add 1 Tbsp of avocado oil to the pan with the bacon fat. Add in diced potatoes and brown tossing as it cooks. Push potatoes to one side and add in white onions brown until carmelized. Toss in garlic for 30 seconds and add in bacon, garlic powder, salt, pepper and cumin toss to combine.
Create 4 "Nests" or holes in potato mixture to crack the eggs. Let the eggs cook in the pan until whites begin to set. Turn on broiler and broil for 3-5 minutes until the white of the eggs are cooked and the yellow is a bit runny. Cook 6 minutes for a firm yellow center.
Grab a pot holder to take the hot skillet out of the oven and sprinkle with green onions and sliced avocado.
Recipe Adapted from thrillist.com
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