Prep 30 mins
Cook 30 mins
I need to use up some potatoes and already cooked bacon, and I found this recipe in 1990 Hometown Collection America's Best Recipes. It is from Charlotte Givens and was originally in The Delaware Heritage Cookbook. The recipe didn't look that exciting to me, but it I was pleasantly surprised at how yummy it was! I let the potatoes cook in the pan and didn't cook them in advance. I threw in some red onion (more like a cup--not 2 tablespoons) and green and yellow peppers for color/flavor (probably a cup as well). I used a cup of cheddar cheese and threw the bacon in right before I melted the cheese. It's probably the bacon grease that makes it so tasty. This hit the spot!
- 6 slice bacon, cut into 2-inch pieces
- 3 large baking potatoes, peeled, cubed, and cooked
- 1 small green pepper, chopped
- 29.58 ml chopped onions
- 118.29 ml cheddar cheese, shredded
- 6 eggs, beaten
- salt and pepper
- Cook bacon in a large skillet until crisp.
- Drain reserving 3 tablespoons dripping in skillet. Set bacon aside.
- Saute potatoes, pepper, and onion in drippings until potatoes are browned.
- Sprinkle cheese over potatoes and stir until cheese melts.
- Pour beaten eggs over potatoes and cook over low heat until eggs are set.
- Add salt and pepper to taste.
- Top with reserved bacon.
- Serve immediately.
easy and cheesy!! my kind of recipe. couldve eaten the whole thing but had to share with kids. Used extra cheese and bacon and added red bell pepper. Next time I think I will add mushrooms too!!