The bacon seasons the potatoes in this hearty skillet meal. Make it for a weekend breakfast, and serve with fresh fruit.

Source: Midwest Living
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Ingredients

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Directions

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  • In a large skillet, cook bacon until crisp, reserving fat. Remove bacon from skillet; drain well on paper towels and crumble. Set aside.

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  • Add potatoes to the reserved fat and add additional oil if there's not enough fat. Cook, uncovered, over medium heat about 10 minutes or until potatoes are almost tender and browned, turning frequently. Add the ham. Cook about 5 minutes more or until potatoes are tender, stirring gently.

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  • In a small bowl, combine eggs, salt and black pepper. Pour egg mixture over potato-ham mixture. Cook over medium heat, without stirring, until egg mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.

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  • Continue cooking over medium heat until egg mixture is cooked through but is still glossy and moist. Sprinkle with cheese and reserved bacon. Remove from heat. Cover and let stand for 1 to 2 minutes or until cheese is melted. Makes 4 servings.

Tips

Recipe contributor: Monica and Randy Duffe(563) 732-32692678 104th St, Wilton, IA 52778Contact:Paul WillisNiman Ranch Pork Company2551 Eagle AvenueThornton, IA 50479paul.willis@nimanranch.comloril@nimanranch.comAshley Di BlasiMarketing AssistantNiman Ranchashley.diblasi@nimanranch.com

Nutrition Facts

481 calories; total fat 31g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 13g; cholesterol 330mg; sodium 1338mg; potassium 740mg; carbohydrates 25g; fiber 2g; sugar 2g; protein 25g; vitamin a 389IU; vitamin c 15mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 5mg; vitamin b6 1mg; folate 44mcg; vitamin b12 1mcg; calcium 111mg; iron 2mg.

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