Oh man, this was the best breakfast EVER. Says the husband as I type this, "This was the best skillet I've ever had." I mean, you can't beat that kind of feedback, right? It was a blast, because we made it together - Joef taking charge of the bacon and veggie-chopping, me watching the potatoes, eggs, and putting it all together.
We both agreed that, considering all the different elements involved, it wasn't too much mess, either; and certainly, not difficult, especially with a cup of coffee in hand. I almost always order a skillet if it's on the menu - so why not make 'em at home?
Here's all you need (this would serve four if you added two more eggs - we had copious leftovers):
1 lb (or so) potatoes, cubed - we used these tiny little round guys, about the size of a bird egg, that came in a mix of purple, Yukon gold, and red!
Butter
1/2 white onion
4-5 Thai green chiles
2-3 smallish bell peppers - we had purple, green, and yellow heirlooms, which were awesome - but you could substitute bells
Rosemary, pepper, and salt for seasoning
1/2 lb bacon
1/2 large (green heirloom) tomato
Sharp cheddar cheese (Wisconsin, of course), shredded
2 eggs, over easy
Start by boiling the potatoes until they've softened, but still retain some firmness. In the meantime, you can chop the veggies and cook the bacon (here's where it's nice to have a helper!). When your ingredients are prepped, generously grease a large pan with some butter, and add the onions and chiles. Cook them on medium-high heat until the onions start to soften, adding a couple spoonfuls of bacon grease (oh yeah) from the bacon that's cooking. Add your peppers and let them saute and soften a bit as well. Add a few torn rosemary leaves, and season with salt and pepper to taste. Stir from time to time. Stir in the potatoes. A couple more spoonfuls of bacon grease sure doesn't hurt.
