Work schedules and morning routines make hot, hearty breakfasts a rarity at our house. So I satiate the hankering for a good, old-fashioned farm breakfast by serving it for supper. One of our breakfast-for-supper faves is this skillet breakfast supper which I don’t make very often because it’s an artery clogger.
I wouldn’t have thought to post on this blog. Except for Hiram. The last time I put the hot skillet on the table, he said, “Aren’t you going to take a picture of it for your blog?” and refused to dig in until I did. So thanks to Hiram, enjoy the photo and the recipe for our favorite breakfast-for-supper dish.
Quite a guy, don’t you think?
Skillet Breakfast…Or Supper
6 medium potatoes
1/4 – 1/2 pound bacon
1 cup chopped onion
6 eggs
1/4 cup milk
1 cup shredded cheddar cheese
Peel the potatoes, wash, quarter and boil in water for 15 – 20 minutes until tender. Drain, cool, and slice or grate into hash browns.
While potatoes are cooking, slice bacon into bite-sized pieces. In an iron skillet, fry until crisp over medium-high heat. Put on paper toweling to drain. Pour off bacon grease, leaving 2 tablespoons in the skillet.
Break eggs into bowl. Pour in milk and scramble well.
Saute onion in iron skillet on medium-high heat for about 5 minutes. Turn heat down to medium and add sliced potatoes or shredded hash browns. Fry for 5 minutes, then flip potatoes with spatula. Pour eggs over all, turn heat down to low, and cover. Fry for 10 – 15 minutes, checking now and then to be sure bottom isn’t burning. If bottom is getting brown, flip the potato/onion/egg mixture with spatula.
When eggs are set, sprinkle top with grated cheese and cover skillet until cheese melts. Remove lid, sprinkle bacon on top, and serve.
