david's all-time favorite breakfast is this fritatta, a recipe my mom created. she's been in town for the past couple days and david was in heaven waking up to this delight...which is saying something because there are few things in life that can get this guy out of bed and heaven knows he is not a morning person.
bacon & egg breakfast fritatta
1 package frozen hashbrowns (shredded potatoes) note: can also use dehydrated hashbrowns. add water and prepare accordingly.
splash of milk
1 package bacon
1. set your oven to 400 degrees and line a cookie sheet with foil. remove bacon from packaging and lay on cookie sheet, avoiding overlap if possible. bake in preheated oven for around 20-30 minutes or until cooked to desire crispiness. (is crispiness a word?)
2. heat a skillet with plenty of olive oil and add hashbrowns. add a little salt and pepper. let the hashbrowns cook and get all brown and toasty. don't be afraid to add more oil - it will prevent the hashbrowns from burning.
3. mix eggs, a splash of milk and maybe a little salt and pepper too (i like to use lowry's seasoning salt in my eggs) and pour over hashbrown mixture once hashbrowns are brown.
4. let the eggs cook while gently pushing the edge of the pan into the center with your spoonula/spatula/wooden spoon/whatever. continue this until your eggs are just about fully cooked.
5. put a lid on your pan and turn down the heat to low. let your eggs finish cooking.
6. once your bacon is done and your eggs are solid, add your bacon and a healthy handful of cheese to your skilled and put on the lid. turn heat down to really low, so it's no longer really cooking, just melting.
7. plate up your fritatta goodness and eat with a nice dollop of ketchup or salsa or whatever you're into.