I've decided to share with you this evening what I've been eating for dinner a lot over the past few weeks. Actually, what I've been eating up until tonight is the meat-free version of this dish, as I started cooking it as a Lenten dinner. Breakfast for dinner is wonderful for that; you really can adjust it to whatever dining situation you have in front of you. And I must say, I was rather happy this evening to have the slight addition of bacon to the mix. Thanks, Kroger, for the coupon for a free package of bacon. =)
I'll admit that, in writing, this recipe doesn't seem like much of anything. When you're eating it, though, it's quite tasty and so comforting. (Or maybe the comfort just comes from me remembering my dad making a weekend breakfast on occasion while I was growing up? Whatever.) Try it!
Potatoes, Eggs, Bacon, and Cheese
Potatoes
Olive Oil
Sea Salt
Pepper
Eggs
Bacon
Cheddar Cheese
Peel your potatoes, cube them, and boil them until tender but not falling apart. While the potatoes are boiling, cook the bacon according to your favorite method. When the bacon is done, set it on a paper towel to drain.
Drain the boiled potatoes. In a large nonstick skillet, heat a few tablespoons of olive oil. Add the potatoes to the hot oil, sprinkling them with sea salt and pepper. The point here is to get the potatoes browned and starting to get crispy. Keep turning the potatoes every once in a while until they reach your desired degree of crispiness and color.
When the potatoes are perfect, crack your eggs into the skillet. Scramble them around in the pan with the potatoes until they are fully cooked. Crumble in the cooked bacon, and top the whole thing with cheddar cheese.
Note: I haven't provided precise amounts for ingredients. The beauty of this dish is that you can suit it to your specific tastes. Be free!
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