By Ann Weaver.
Not long ago, I went to a local restaurant for breakfast. I ordered a latte and a meat lovers breakfast bowl, and both were amazing. A few days later, I had some time on my hands and decided to try and re-make the bowl in a similar way. The potatoes were different, and the bowl had sausage, but this is as close as I could get on a spur of the moment decision. So tasty!
Servings: 1+. Cuisine: American.
Total time: 20 minutes.
Tags: Under 30 minutes, Breakfast.
Ingredients:
1 Tablespoon of butter, divided
2/3 cup of diced hashbrowns
¼ tsp of garlic powder
Dried parsley
2 slices of sandwich ham
1 Tablespoon of cooked bacon
2 eggs
Shredded cheese
Chives
Salt and pepper to taste
Directions:
In a skillet, melt half the butter. Add the diced hashbrowns and cook them until they’re as brown as you’d like, adding the garlic powder, the dried parsley, and salt and pepper to taste. Make sure to add more salt than you think you’ll need- potatoes can always use a little more. Dice the ham.
Place potatoes in a bowl. Toss the ham and bacon into the skillet for 30 seconds to warm them and add them on top of the potatoes.
Melt the rest of the butter in the skillet. Carefully crack eggs, making sure the yolks do not break. Wait until the whites of the eggs have become white. Sprinkle with salt and pepper to taste, then flip carefully. Don’t worry about it if the whites get partially folded underneath. Wait until the eggs are cooked on the bottom, then place carefully on top of the meat. (These are over-easy eggs, but feel free to make your eggs a different way as well.)
Sprinkle cheese and chives over the dish. Use a fork to break the yolk of the egg and marvel at how it runs out. Enjoy!
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