Eggs, bacon and potatoes are such a perfect combination it seems a shame to restrict them to just one mealtime. After all, add some vegetables and that’s practically a balanced meal.
When I want a quick and easy dinner which doesn’t involve grocery shopping it usually involves eggs, and this came about for just that reason. Thanks to #monthlyveg I had some spring onions in my fridge as well so I added them in to take the flavor in a slightly less breakfasty direction.If you’d prefer to cook this for breakfast that’s fine too.
Ingredients (for 2):
- 1 potato (or 2 pre-made, frozen hashbrowns if you’re feeling really lazy)
- handful of spring onions
- 5-6 eggs
- 8 rashers of bacon
Chop the bacon and fry in a large pan until crispy. Peel and grate the potato and fry with the bacon until cooked and all the water has evaporated. Finely chop the spring onions and cook with the rest until they start to brown. Beat the eggs in a separate bowl and then pour over the rest of the ingredients. Once the egg has been added, keep stirring constantly to make sure the egg is thoroughly mixed in as it cooks. When the egg is just cooked (the point where it just stops leaving trails in the pan each time you stir) remove from the heat immediately and serve straight away.