Both of our kids are sick so I knew this would be a "lazy" weekend for my husband and I. Time to take it easy and stay inside so the kids could rest up and get better. While my husband tended to the kids, I headed to the kitchen to make some brunch!
The house was smelling like bacon in no time making all of us hungry! This was a great recipe for brunch! It reminds me of one of those breakfast skillet dishes you can order at a restaurant like IHOP. My hubby took some pictures along the way so I will share them all with you.
I had just placed the eggs into the 6 wells I made in the potatoes.
You can see the eggs are cooking up nicely!
Add some crumbled bacon and shredded cheese...
...and Voila! Brunch is served!!!
I bet you are wishing right now that you lived closer to me so I could have invited you over for brunch! :)
Note: For any of my family members that are reading this...I made/wrote this a couple of weeks ago. Both kids are healthy now! :)
Country Brunch Skillet
Source: Taste of Home Family Collection
6 bacon strips
6 c. frozen cubed hash brown potatoes
3/4 c. chopped green pepper
1/2 c. chopped onion
1 t. salt
1/4 t. pepper
1/2 c. shredded cheddar cheese
In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 T. of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until the eggs are completely set. Sprinkle with cheese and bacon.
*I cheated a bit on this recipe. I bought the Ore-Ida Hash Brown O'Brien at the store. That has the hash brown potatoes already mixed with diced red peppers, green peppers and onions saving some time during my prep work.