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If you’ve been following me on twitter (and if you’re not, shame on you!), you’re probably aware that we’ve just completed our third move in three years. This time it’s not just to another home in base housing, but my return to California while my wife is deployed to Turkey for fifteen months.

As hard as the separation from my wife will be on our family, moving back to California means that Lil’B. and I will be surrounded by family for the duration of her assignment. We’ll have my sister and her family, my father, my grandparents and perhaps the most important part for me, my two other sons, Lil’ E and Lil’ D.

A large family group means more stability, more support and less time to dwell on the fact that my wife is several continents away from us. It also means large sit-down Sunday brunches; the kind that can really only be made on a weekend. Huge portions of food put together with love and caring by a dad who doesn’t have an issue getting up early so that everyone can eat at 10:00am.

It means hours spent in prep and cooking, a reason to forget that I’m trying to loose a few pounds and keep my cholesterol levels down. It means twenty minutes or so of uninterrupted family time. It’s a tradition I’m not only happy to participate in, but one that I want to have my sons carry on when they have their own families, and I think from their reactions, I’m doing a pretty good job; don’t you?

I hope that everyone who frequents this blog can create a weekend breakfast tradition for their families. To that goal, I’ll be continuing to showcase our brunches for as long as the kids will let me.

4 large servings

Home Style Potatoes and Bacon with Eggs, a Homecoming Breakfast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

Potatoes:

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

Eggs:

6 eggs
3 tbsp 2% milk
2 tbsp unsalted butter
Salt and pepper to taste
Cheese, as topping

Instructions

Potatoes:

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.
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.
Season and plate with shredded cheese as a topping.

Eggs:

Whisk eggs and milk together until frothy. Season with salt and pepper to taste and whisk through.
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.
Plate and sprinkle with cheese.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 847Total Fat: 55gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 325mgSodium: 669mgCarbohydrates: 64gFiber: 7gSugar: 7gProtein: 26g

What I would have done differently had I thought of it at the time:

To be completely honest, I wouldn’t change a thing. This came out wonderfully, the boys and my wife enjoyed it and the breakfast as a whole was wonderful.

Links to other recipes like this:

Dorris’ Fried Potato Recipe, My mom’s famous fried potatoes.
Fried Potatoes, from cooked From The Heart
Pan Fried Potatoes, from Steffen’s Dinners

6 Comments

Name: Home Style Potatoes and Bacon with Eggs, a Homecoming Breakfast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 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

Ben on July 16, 2009 at 8:07 am
It’s so nice to hear that you are finally settled down in CA, and when you are surrounded with family, a stay is always better. Oh, and now you have an excuse to visit Turkey and write about their amazing food :D
FlavorsOfItaly on July 16, 2009 at 8:24 am
Glad you arrived safely, and everyone is settling in. Thanks for keeping us updated on Twitter! ;-) Lil’ E and Lil’ D are just as handsome as Lil’ B, I know they’re glad to have Dad around. My thoughts and prayers will be with Mrs. CBSOP. Brunch looks amazing – will be watching for more of these!
Jerry on July 16, 2009 at 10:59 am
FlavorsOfItaly,
There will most definitely be many more. Mrs. CbsoP will appreciate the thoughts, I’m sure. these seperations are difficult, but necessary in military life. We endure, it’s what we do.
Ben,
Unfortunately, I won’t get the opportunity to visit Turkey while my wife is in-country. I have obligations that force me to remain back home. You can bet there will be some guest posts by my wife, though. She’s already promised to learn a few recipes and to send some ingredients our way, though!
Diana on July 17, 2009 at 12:50 pm
Wonderful breakfast. We have the Sunday morning before noon mass traditional breakfast of eggs and whatever else I put together. In the summer (like now) we even eat it out on the deck… and I believe that eating meals as a family is one of the best ways to reconnect with everyone.
Jerry on July 18, 2009 at 9:45 pm
I’m also a big fan of sitting down to meals together. It gives all of us time to discuss what’s been going on in our daily lives. something we probably wouldn’t be able to do without a hot meal and a dinner table.
kellypea on August 9, 2009 at 1:44 pm
What handsome boys you have, Jerry! And yes, to all you’ve said above. Fifteen months is quite a long time, so I’m thinking food and family will definitely help it pass more smoothly. Easy for me to say, right? Just met someone who vacationed in Turkey – – Marmaris? She said it’s gorgeous! Maybe a second honeymoon for you and Mrs. CBSoMP at the half way mark?