Country Skillet Brunch

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

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