adapted from: The Pioneer Woman

Basic Breakfast Potatoes 

4-5 Red potatoes (I used 3 Russet)

1 large onion, diced (I didn't add)

vegetable oil

bacon fat or butter

salt and pepper

Place potatoes on baking sheet and bake in a 375 degree oven for 45 minutes or until fork-tender.  Place hot potatoes on cutting board and dice them into 1-inch pieces.  Heat skillet over medium heat.  Add a little vegetable oil and add some bacon fat or a little butter.  Add onions and saute until they start to turn brown.  Next, throw in the cooked, diced potatoes.  Salt and pepper the potatoes, stir them around, then slightly press/pack them in the skillet.  Cook without stirring for several minutes.  You want to make sure the pan is hot enough to crisp the potatoes, but not hot enough to char them.  After several minutes, use a spatula to flip the potatoes over to the other side and cook several more minutes.  Be sure to thoroughly salt and pepper the potatoes.  

Breakfast Bowls

1 recipe basic breakfast potatoes (above)

8 eggs, beaten

salt and pepper

3/4 cup half-and-half 

4 Roma tomatoes, finely diced

yellow or green onion, finely chopped

1 anaheim chile, finely chopped

1 Lb. breakfast sausage, browned and crumbled

4 strips thick-cut bacon, fried and crumbled

1 c. grated Monterey Jack cheese

1 c. grated Sharp Cheddar cheese

In a bowl, lightly beat the eggs and half-and-half.  Season with salt and pepper; set aside.  In a mixing bowl, combine the tomatoes, onion and chile.  Stir together and set aside.  To assemble, divide the potatoes between 8 ramekins.  Top with sausage and bacon and sprinkle with Monterey Jack cheese.  Pour egg mixture evenly over ramekins and last, top with Cheddar cheese.  Place bowls on a rimmed baking sheet and bake for 10-15 minutes, until the edges are just set.  Keep an eye on the bowls to make sure the eggs don't brown.  Top with salsa and serve. Yield: 8 ramekins