Farmer's Breakfast
- Prep time: 10 minutes
- Cook time: 40 minutes
- Serves 4 to 5 people
US |
Ingredients |
Metric |
1 pound |
potatoes |
454 g |
½ pound |
(one medium sized) onion |
227 g |
5 slices |
bacon |
75 g |
2 tbsp |
light olive oil |
30 mL |
5 |
eggs, scrambled |
5 |
1 tsp |
kosher salt |
6 g |
1 tsp |
freshly ground black pepper |
2 g |
1 tsp |
parsley, finely chopped |
0.5 g |
- Cut the potatoes, onion and bacon into 1.5” or 4 cm pieces. Rinse and dry the potatoes thoroughly.
- Preheat the oven to 400°F/205°C.
- In a medium sized heavy-bottomed oven safe pan, heat the olive oil over medium-high heat.
- Fry the potatoes until they are brown on one or two sides, about 3 minutes per side. Drain on paper towel.
- Toss the bacon and the onion with the potatoes, place the pan in the oven and bake for 20 minutes.
- Using oven mitts, remove the pan from the oven.
- Stir in the eggs, salt and pepper.
- Return the pan to the oven and bake for 10 minutes, or until the eggs reach your desired level of doneness.
- Garnish with parsley and serve.