Prep Time: 10 minutes
Cook Time: 20 minutes
My grandmother told me this cheesy potato-and-egg skillet dish was served at midmorning as a second breakfast for the railroad workers in Pennsylvania. I’ve simplified her recipe to ensure a shorter prep time. Also makes for an awesome brunch or dinner dish.
2 strips bacon, chopped
2 1/2 cups frozen potatoes O’Brien with onions and green peppers
5 lg. eggs
2 lg. egg whites
1/4 cup milk
3/4 cup shredded cheese
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
1. In a 10-inch well-seasoned OR nonstick skillet, cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towel; set aside.
2. Add potatoes to reserved drippings; cook for 8 to 10 minutes or until tender, stirring often.
3. In a large bowl, whisk together the eggs, egg whites, milk, 1/2 cup cheese, thyme, salt, and pepper. Pour egg mixture over potatoes. Cook over medium heat, without stirring, until set on the bottom and around the edge. Use the corner of a spatula to constantly lift the cooked edge so the uncooked eggs flow to the bottom. Cook for 3 minutes more or until the eggs are set but still moist.
4. Sprinkle wit the crisp chopped bacon and 1/4 cup remaining cheese. Let set 1 minute while the cheese melts.
I can’t make an omelet, but this easy dish comes out perfect every time! If I have a little bulk breakfast sausage left in the fridge I will many times brown that with the bacon in step #1 and add to the egg mixture in step #3.