Breakfast Skillet

I'm always trying to come up with new ideas for breakfast because I make breakfasts more often than dinners! I got the idea for this from a food blog, but I can't remember which one. I adjusted it to our liking. My kids loved this. It's one of those methods, not recipes, but those are the best because you can throw in whatever you like!

First, fry some eggs in a skillet (one per person). I prefer mine over-medium (whites fully cooked, yolks warmed through & slightly thickened), but you can make them however you like them. When they're done the way you like them, slide them onto a plate and cover with foil to keep them warm.

For the hashbrowns, you could use frozen hashbrowns or make your own. I made my own this time. It's perfect if you're looking for some uses for your big bag of potatoes in the pantry! Just wash and peel the potatoes and shred them with a food processor. Be sure to soak them in water to release the starches. It makes a huge difference in the texture of the potatoes. After soaking them in water, pat them dry with a paper towel. Then put some butter and olive oil in the skillet you used to cook the eggs and throw the the potatoes in. (Tip: The butter is for the flavor and the oil is so the butter can reach a higher temperature without turning brown). DON'T TOUCH THEM for at least a couple minutes. You want them to be brown and crunchy on the outsides and soft on the inside. The center will steam as the outsides are cooking. Flip them over once to brown the other side. As I cooked them, I seasoned them with salt, pepper and some chives.
Then top with crumbled bacon and cheese. I didn't show the step of cooking the bacon because I used pre-cooked bacon! You could cook the bacon in the skillet before the eggs if you need to cook them, or use the microwave while you're doing everything else. You could also substitute sausage or ham.
After the cheese is melted, slide your eggs back onto the hashbrowns. I then topped them with cherry tomatoes and parsley. Mostly just for color and because I had them in my garden, but it did make them pretty and delicious.
I know some people have an aversion to this, but this is the way I like them! The yolk spills all over the hashbrowns and flavors them up. Yum Yum!
It's easy and something different than the standard pancake breakfast!