Breakfast Potatoes, Egg-in-a-Hole & Bacon

We had a hearty - country breakfast this morning - and all of it was delicious! The Egg-in-a-hole is such a cute idea and you have toast and eggs all in one. Bacon is always a perfect breakfast side and the potatoes were crunchy on the outside and soft on the inside. The trick with the taters is to cook them in the oven first - something I haven't done yet, Brilliant! Then you cook them in the bacon fat to give them even more flavor. I added some green Chile to the taters as well, which made them extra special.

Breakfast Potatoes, Bacon & Eggs in a Hole

Breakfast Potatoes

Serves 4

Breakfast Potatoes

ingredients

• 5 red potatoes

• 1 large onion, roughly chopped
• 2 large roasted green chiles, seeded & minced

• Bacon fat for frying (cook bacon as a side for this meal so you have leftover bacon fat)

• Kosher Salt & Freshly Cracked Black Pepper, garlic powder

directions

1. Preheat oven to 375º, place potatoes on a baking sheet and cook for 45 minutes until fork tender.

2. Cut potatoes into 1" pieces and set aside. Heat skillet over medium-low heat and add the bacon fat. Note: I cooked bacon in this skillet and just left the fat in there to cook the potatoes. Add the onions and green Chile, cook for 2-3 minutes and add the potatoes. Season with Salt, pepper & garlic powder and stir into an even layer. Cook undisturbed for 3-4 minutes until crispy on bottom and flip, stir and repeat. Keep warm until the rest of breakfast is ready. Try not to snack on it while you are cooking like I did!

Egg-in-a-Hole

Makes 3

Egg-in-a-hole

ingredients

• 3 eggs

• 3 slices bread

• butter

• Salt & Black Pepper

directions

Using a glass, biscuit cutter or tin can cut a hole in the center of the bread. Heat 2 Tbsp butter in a cast iron skillet over medium-low heat, place the bread in the skillet and allow the butter to soak into the bread. After 1 minute, crack the egg into the hole. Sprinkle with salt & pepper. Add more butter as needed to the pan as you cook these. Flip the slice over and sprinkle with salt & pepper, repeat for all slices of bread. Cook until the egg is done to your tastes.

Enjoy!

This recipe was adapted from Pioneer Woman.