Cowboy Breakfast Bowl

cowboy-breakfast-bowl-sams-salsa.jpg

  • 8 slices bacon

  • 1 lb Country Ham diced

  • 2 medium russet potatoes, cubed

  • 1 ea yellow Onion Chopped

  • 1/4 c. sliced green onions for garnish

  • 3 cloves garlic, minced

  • 1 tbsp. paprika

  • kosher salt

  • Freshly ground black pepper

  • 2 c. shredded Cheddar

  • 10 eggs, scrambled

  • Salt & Pepper to taste

  • 1 avocado, sliced

  • Hot sauce, for serving  

Directions    

In a large cast-iron skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool, then chop. 

PRO-TIP: You can toss the diced raw potatoes in the bacon fat and then bake in the oven until tender then return to the skillet to brown.

Or proceed to the next step.

Add potatoes to bacon fat and cook undisturbed for 10 minutes, then flip and move around to get all sides golden. Add green onions and cook until potatoes are tender, 10 minutes more. Once tender, add garlic, paprika, and season generously with salt and pepper.

Add cheddar to potatoes and cover to melt.

Build bowls: Top cheesy potatoes with scrambled eggs, sliced avocado, cooked bacon, more scallions, and a drizzle of hot sauce.

Serves 4


Seasonal Recipesnothyme