Dinner Breakfast Style (Great for Brunch too!)

Anyone who knows me knows that I love breakfast...any time of day.  My husband works during the evening a few nights a week, so when I am on my own for dinner I try to experiment, and tonight, I tried something new with my breakfast fav's: potatoes, eggs and bacon. This recipe is for one, but you can multiple it by the number of people you are serving for brunch...or dinner :)


Prep Time: 15 mins  
Hands on Cooking: 25 mins (add a bit more time if you don't have cooked bacon on hand)
Total: 40 mins
Serves 1  (multiply recipe by number of people to serve)

Ingredients
3 strips bacon, cooked
1 potato, but into matchsticks  (or 1/4 cup hashbrown cut potato - I used Reser's Hashbrowns)
1 tsp olive oil
2 eggs
1/4 yellow pepper
3 slice onion, thin
1 green onion
1/8 cup grated cheddar cheese




Directions

1. Heat a dash of oil in fry pan over medium high and, when hot, add onions and peppers.
2. Cook until softened, then remove and set aside.
3. In the same pan, add more oil and then potatoes, forming a thin layer in a circle.
4. Cook for 10 minutes, then flip...they will fall apart, but reshape once flipped. 
5. Cook for an additional 5 minutes, then add grated cheese and keep over heat until cheese melts.
6. Let cook until cheese melts and remove pan from heat to cool slightly, until cheese hardens. DO NOT OVERCOOK, no one likes burnt cheese! 
7. Place the pan back over the heat, and crack two eggs. Muddle them with a spatula and add salt and pepper to taste.
8. Once cooked remove from heat. 
9. On a plate, on top of the potato cheese "pancake" top with 1/2 of cooked onion and pepper mix. Top with 2 slices of bacon, then egg, then rest of onion and pepper mix.
10. Spoon a dollop of sour cream, and sprinkle with green onion. 

Serve it up!

Serve with sliced tomatoes, sprinkled with salt and pepper to taste.