My mom gave Cody a manly hunter cookbook for Christmas. Once he re-discovered it (it was, logically, on the shelf with the other cookbooks), he was in love. This recipe was his first pick, for dinner no less, and I have to admit it was pretty good. Very manly, of course. I may have even made a scaled-down version the next day for lunch.
Country Brunch Skillet
slightly modified from Taste of Home Hunting & Fishing Cookbook, page 154
yield: 6 servings
- 6 strips of bacon
- 6 c frozen hash browns
- 1 chopped green bell pepper
- 1/2 medium onion, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- or just sprinkle some Alpine Touch on
- 6 eggs
- 1/2 c shredded cheddar cheese
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon, crumble, and set aside
- To the bacon drippings, add hash browns, green pepper, onion, salt & pepper. Make sure the salt & pepper are evenly distributed! Trust me 🙂
- Cover & cook, stirring occasionally, until potatoes are browned & tender… about 15 minutes
- Make 6 wells in the potato mixture; break an egg into each well.
- Cover & cook on low heat until eggs are completely set… about 8-10 minutes.
- Sprinkle with cheese & bacon pieces; replace lid & cook until cheese is melted