This is one of my favorite breakfasts. The potatoes, peppers, and onions are from our garden. I bake the bacon in the oven until it’s crispy but not burnt. I dice the onions and peppers finely then pan fry them in butter until they start to brown. I slice the potatoes by hand or with a mandolin then cut them into bite sized pieces, throw them in a pot of water and just bring them to a boil then drain them, dry them with paper towels, and fry them in a hot pan with butter and a high temperature oil (often local sunflower oil.) When the potatoes are browned up I add the peppers and onions, toss, and set aside. I then wipe out the pan, add a lot of butter, and fry the eggs. I prefer my eggs over easy. When I’m about to flip the eggs I throw the potatoes, onions, and peppers into a bowl, top with a generous sprinkle of bacon bits, toss on some old cheddar (I prefer 7 year old Forfar Reserve Cheddar if I can find it), then top it all with two or three fried eggs and a sprinkle of green onions.
Do ya
Do ya have any leftovers of that you need taken off your hands 🤤
Alas…I make them to order but if you’re ever in the neighborhood…
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I’m eating a homemade breakfast sandwich while looking at this and I’m still jealous.
I love to make a breakfast sandwich on a Costco triangular ciabatta bun, toasted and buttered, with Swiss cheese, a slice of pan fried Costco ham, and a couple of fried eggs. That’s my favorite sandwich in the whole world.
Very nice presentation!
It’s one of my favorite breakfasts too, at least as far as the ingredients go
I like potatoes to be a bit starchier and stickier than fried so I cut them into bite size cubes, but then I slowly roast them in a pan with some olive oil until they become fluffy and soft, then add crushed cumin and coriander seeds, red pepper flakes of whatever kind I happen to have, and fresh oil before increasing the heat and sort of stir-frying the spices into the crust.
I’m partial to poached eggs, or Gordon Ramsey style scrambled eggs.
I like to pre cut bacon into squares, like four-five squares per strip of bacon, and I stir-fry them in the same pan I make the potatoes in. I like the texture of some starch and leftover spices on the bacon.
I’ll try your method too some day. Thanks for sharing.
Thanks. Your method sounds great, too.
From the pic I thought it looked like a mound of sour cream. Would’ve tasted just as good I’m sure.
Thank you for the recipe!
