Stuff in a Pan
cephalopodomy @cook_3173682
This is a good, greasy, hot meal for a cold morning. Great for after shoveling the driveway clear of snow, or for treating your spouse to a hearty breakfast in bed.
I designed the recipe for 2 people, but I usually eat both servings because it's too good to share.
Open in Cookpad AppCooking Instructions
- 1
While your bacon is still stuck together from the package, cut it into 1/2 inch wide pieces.
- 2
Place bacon pieces in a 9 inch skillet. Set burner to Med-Low and cook bacon, stirring occasionally until all fat is rendered out and meat is crisp.
- 3
Remove bacon pieces and rest on a paper towel to drip off excess fat. Keep the bulk of the bacon fat in your pan and turn up heat to Med.
- 4
Add all of your frozen hash browns at once and give it a few stirs. The oil will pop some so be careful.
- 5
Fry the hash browns, flipping them over every couple minutes to ensure even browning.
- 6
Crack your eggs in a bowl and stir the yolks and whites until mixed. Do this while the hash browns cook.
- 7
Turn the heat back to Med-Low, and make a space in the center of the hash browns.
- 8
Pour your eggs into the space and wait a few moments for them to cook. Then begin stirring the eggs into the potatoes until they are well incorporated.
- 9
When the eggs are mostly done, add your bacon, and continue to stir. The eggs will finish quickly, so don't walk away. Keep it moving.
- 10
Transfer to a plate and it's ready. If done properly, your pan should be relatively clean, and no additional oil is required for cooking the potatoes or eggs.
- 11
Shredded cheese may be added on top while it's still hot. The cheese will melt from the hot food and get sticky.
- 12
I prefer mine with a big glop of salsa on top, but you can use any red sauce you prefer: ketchup, chili sauce, etc.
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