My friend Jennifer has a big family to feed, and when she emailed me this recipe she prefaced it with, “Please don’t judge me! This is SO not nutritious!” As one of the cardiologists I used to work for used to say before he went to the state fair for his annual pork sandwich indulgence: “All things in moderation.” So this is not a meal to have on a regular basis, but certainly one to enjoy now and then. I’ve decreased the amounts from Jennifer’s original recipe, but this should still feed two hungry people or four people if it’s being served with a fruit or salad accompaniment.
· 1/2 pound bacon (raw or half-cooked)
· 1/2 medium onion, chopped
· 2 potatoes, thinly sliced
· 4 eggs, beaten
· 1/2 cup shredded cheddar cheese
· salt and pepper to taste
· olive oil
1. If you are using raw bacon, dice it and fry in a big skillet with the chopped onions until bacon is browned and onions are translucent, then remove onions and bacon with slotted spoon and set aside, leaving bacon grease in pan.
2. If you are using pre-cooked bacon chop (or cut – I use my kitchen shears) the bacon into small pieces and set aside. Cook onion in olive oil until translucent, and then remove with slotted spoon and set aside.
3. Add sliced potatoes to pan and cook on med-med high until browned on the bottom, then flip.
4. Add eggs, bacon, and onions and cook until potatoes are fully browned.
5. Add cheese and flip once more to thoroughly mix all ingredients.
6. As Jennifer says this is “a big mess of food . . . but totally delicious.”