Home Style Potatoes and Bacon with Eggs, a Homecoming Breakfast
  • 2 lbs. assorted red and russet potatoes, washed and cut in 1" pieces
  • 5 strips pepper bacon, cooked until crisp and crumbled, bacon grease reserved
  • 1 yellow onion, chopped
  • 3 baby sweet bell peppers, quartered and sliced in thin strips
  • 3 cloves garlic, peeled and sliced thin
  • Reserved bacon grease
  • 2-4 tbsp vegetable oil
  • Salt and pepper to taste
  • Cheese, as topping
  • 6 eggs
  • 3 tbsp 2% milk
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Cheese, as topping
  1. Heat a large skillet over medium heat. Add bacon grease and heat until barely smoking. Add potatoes and reduce heat to medium low. Allow to cook until potatoes slide freely when pan is shaken. (don’t try to force them!) Flip potatoes and add onion. Cook approximately 8 minutes, or until potatoes move freely when pan is shaken. Do not try to hurry the process.
  2. When potatoes move freely, add peppers and cook for approximately 5 minutes. Stir mixture and season, adding oil as necessary. Add garlic and cook for approximately 1 minute. Add bacon and cook until heated through.
  3. Season and plate with shredded cheese as a topping.
  1. Whisk eggs and milk together until frothy. Season with salt and pepper to taste and whisk through.
  2. Heat butter in a nonstick over medium low heat skillet until foaming. Add eggs and cook, stirring constantly until eggs are fluffy but still slightly damp.
  3. Plate and sprinkle with cheese.
Recipe by Uncle Jerry's Kitchen at https://www.unclejerryskitchen.com/recipes/home-style-potatoes-and-bacon-with-eggs-a-homecoming-breakfast/