When I was a child, my mother used to make this breakfast on Sundays once in a while instead of cooking dad’s favorite “sunny side up and smiling” eggs with sausage or bacon and toast. This is a heavenly combination of bacon, eggs, and hashbrowns. Why it was a breakfast for a German farmer, I have no idea. My dad was a farmer, but not a German one! Things to ponder! Anyway…I decided to take a shortcut and use bacon bits instead of frying up actual bacon. Yeah, I’m all for good food, especially if it doesn’t take multitudes of time! I also substituted potatoes O’Brien for the potatoes my mom would take lots of time to dice and cook. So, here’s what you’ll need:
1 large frying pan
1/4 cup canola oil
1, 28 oz. package of frozen potatoes O’Brien
1 cup real bacon bits (please no fake bacon bits)
10 eggs, scrambled
Put the canola in the frying pan and heat it up on medium heat. Add the potatoes and cook until softened and browning, stirring frequently. Add the bacon bits and continue to cook for another five or so minutes, stirring occasionally. Turn the heat down to between medium and low. Add in eggs and cook until they are done, stirring frequently. Serve and enjoy.
NOTE: I thought I had finished and posted this last night. I did the writing, but didn’t put in my pic! Oops! So here it is.