 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
6 slices bacon |
4 cups chopped cooked potatoes or frozen hash browns |
salt and pepper |
garlic powder, optional -- like, who would leave it out |
1/2 cup chopped green onions |
1/4 cup dry sherry or whiskey |
4 eggs |
2-3 tbs grated parmesan cheese |
Directions:
1. In a large fry pan, cook bacon until crisp and lightly browned. Remove, crumble and set aside. Pour off bacon fat, returning 3-4 TBS to the skillet.
2. Spread potatoes evenly in pan; sprinke lightly with salt and pepper and garlic powder. Cover and cook over med-low heat for 5 minutes. Mix chopped onion with potatoes; season and add more bacon fat as needed. Cook 5 minutes or until potatoes are browned.
3. Push potatoes to edges of pan. Add 1-2 TBS bacon fat and the sherry to center of pan; bring to a boil and simmer 30 seconds.
4. Drop eggs into center of pan; cover and cook 1-2 minutes. Remove cover; sprinkle crumbled bacon and cheese over all. Replace cover and finsh cooking.
|
|