Inspired by the best breakfast ever at Glendale CC
Time: 30 minutes
Feeds: 2 people
Ingredients:
- 4-6 strips of bacon
- 4 oz cubed ham
- Fresh or frozen hash browns
- 4 eggs
- 4 oz sharp cheddar cheese, grated
- Sour cream, if desired
- Green onion, if desired
Directions: Cut the strips of bacon into small pieces either with kitchen shears or a knife. Add these pieces of bacon to a cold pan or flat top and get the surface heating over medium high heat. Continue to cook the bacon so that it renders and becomes crispy. Towards the end of the cooking process, add the ham to heat through. Remove the bacon and ham, leaving behind the grease, and set aside for assembly.
Using the bacon grease, place two good handfuls of hash browns on the cooking surface and flatten into two separate servings. It’s easiest to flip when separated like this but I also like to have it portioned while it’s cooking so that you can cook it to specific likings. Flip the hash browns every 5-7 minutes until they’re cooked through and golden brown. Once they’re finished cooking, turn off the heat and leave them in the pan until you’re ready to assemble.
Heat a nonstick skillet over medium heat and add a couple tablespoons of butter to fry the eggs. Add the eggs to the skillet and cook them to your liking. We always do over easy or over medium eggs for breakfast bowls so we get the runny yolk. Once the eggs have been added to the skillet, you can start assembling the rest of the bowl.
Start with the hash browns followed by as much of the bacon and ham mixture as you would like. When the eggs are finished cooking, you can add them on top of the hash browns and meat, topping immediately with the cheese so the cheese can melt with the heat of the eggs. It’s best to use freshly grated cheese for this instead of pre grated in the bag. Next you can finish the breakfast bowl by topping with sour cream and green onions if you desire. Season with salt and pepper and enjoy!