This is one of my favorite breakfasts. The potatoes, peppers, and onions are from our garden. I bake the bacon in the oven until it’s crispy but not burnt. I dice the onions and peppers finely then pan fry them in butter until they start to brown. I slice the potatoes by hand or with a mandolin then cut them into bite sized pieces, throw them in a pot of water and just bring them to a boil then drain them, dry them with paper towels, and fry them in a hot pan with butter and a high temperature oil (often local sunflower oil.) When the potatoes are browned up I add the peppers and onions, toss, and set aside. I then wipe out the pan, add a lot of butter, and fry the eggs. I prefer my eggs over easy. When I’m about to flip the eggs I throw the potatoes, onions, and peppers into a bowl, top with a generous sprinkle of bacon bits, toss on some old cheddar (I prefer 7 year old Forfar Reserve Cheddar if I can find it), then top it all with two or three fried eggs and a sprinkle of green onions.
Very nice presentation!
It’s one of my favorite breakfasts too, at least as far as the ingredients go
I like potatoes to be a bit starchier and stickier than fried so I cut them into bite size cubes, but then I slowly roast them in a pan with some olive oil until they become fluffy and soft, then add crushed cumin and coriander seeds, red pepper flakes of whatever kind I happen to have, and fresh oil before increasing the heat and sort of stir-frying the spices into the crust.
I’m partial to poached eggs, or Gordon Ramsey style scrambled eggs.
I like to pre cut bacon into squares, like four-five squares per strip of bacon, and I stir-fry them in the same pan I make the potatoes in. I like the texture of some starch and leftover spices on the bacon.
I’ll try your method too some day. Thanks for sharing.
Thanks. Your method sounds great, too.