Time: 30 minutes
Feeds: 2 people
Ingredients:
- 1 lb bacon
- 1/2 bag frozen potatoes O’Brien or regular hash browns
- 4 eggs
- Krusteaz pancake mix, made according to package directions (optional, see notes)
Directions: Add the strips of bacon to the flat top and then turn on to medium to get the surface heating up. Starting the bacon on a cold flat top will let the fat render nicely and also makes it so they stay flatter. Once the bacon is almost to the doneness that you like, transfer them over to an area of your flat top that is cooler and turn off the burner to that part of the flat top to ensure they stay warm but stop cooking.
Next, use the bacon fat to cook the potatoes. Get them spread out into an even layer and let cook, flipping them around occasionally to ensure they’re cooking evenly. As they’re browning and getting close to the crispiness that you like, start cooking the pancakes if you’re including those in your dinner. When they’re flipped to the second side, crack your eggs and cook them. This whole time, you should be using the residual bacon grease to cook everything and ensure they aren’t sticking. Of course, if you run out, you can always use butter as well.
Once everything is done cooking, season with salt and pepper, plate it up and enjoy!
Notes: We always cook a full 1 pound pack of bacon when we’re making dinner with it. Whatever pieces we don’t use, we keep in the fridge for a couple of days and use for breakfast, sandwiches, etc.