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Skillet Potato Breakfast Recipe
|Frozen hash brown potatoes||2 Cup (32 tbs) (With Onions And Peppers)|
|Onions||1⁄2 Cup (8 tbs)|
|Peppers||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 1062 Calories from Fat 525
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 28.8 g143.9%
Trans Fat 0 g
Cholesterol 956.2 mg
Sodium 1299.9 mg54.2%
Total Carbohydrates 81 g26.9%
Dietary Fiber 18.5 g73.9%
Sugars 5.3 g
Protein 63 g125.1%
Vitamin A 46.8% Vitamin C 53.9%
Calcium 118.3% Iron 119.3%
*Based on a 2000 Calorie diet
Drain; reserve 2 tablespoons drippings in skillet.
Set bacon aside.
Cook frozen hash brown potatoes in reserved drippings till golden.
Crumble 2 slices of the bacon: stir into potatoes.
Sprinkle shredded cheese atop potatoes.
Place remaining 4 slices of bacon in an X atop cheese.
Carefully break 1 egg into each triangle formed by bacon.
Cover; cook over medium heat about 6 minutes or till eggs are set.