- 4 thick cut slices smoked bacon, chopped
- 2-3 large baking potatoes, chopped into bite-sized pieces
- 2-3 mini sweet peppers, sliced into rings
- 1 small yellow onion, peeled and chopped
- 2 tablespoons olive oil
- Salt & pepper, to taste
- 4 eggs, cooked to order
- ⅔ c. shredded cheese
Preheat the oven to 400° F.
Place the bacon in a cast iron skillet and fry until nearly crisp. Remove from the stove and add the chopped potatoes, sliced peppers, chopped onion, olive oil, salt, and pepper to the pan. Toss well to combine and coat with bacon fat and cooking oil. Place in the preheated oven and roast for 30-40 minutes or until the potatoes are soft.
While the potatoes are roasting, prepare the eggs to your tastes and shred cheese if needed.
When the potatoes are done roasting, remove them from the oven and divide the mixture evenly between 4 serving bowls. Add the eggs to the top of the bowls and sprinkle each bowl with shredded cheese. Serve immediately.
- Yields: 4 servings
- Preparation Time: 50 minutes
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