Yoga Pants Kitchen: Potato Brunch Plate

In case you haven't heard, it is winter. Winter means snow. Snow means cold. Or cold means snow. Whatever - it snowed, I'm cold, and on Saturday morning I wanted warmth. Warmth and coffee and a breakfast that would add to my winter layer.

Apparently I made the brunch gods happy this week because we had all of the essentials ready to go. Potatoes: Check. Eggs: Check. Turkey Bacon: Check. Scallions: CHECK.

Let's get this party started!

Not to sound like an ass, but this is a freaking delicious creation.

What you will need to serve 4:

1) 6 Potatoes (I used Yukon Gold for this recipe)
2) 1 bunch of scallions
3) 10-15 slices of turkey bacon
4) 6 whole eggs
5) Handful of shredded cheddar jack cheese
6) Salt and pepper to taste
7) Olive Oil

Start with the potatoes. Cut each in half lengthwise, then in half widthwise. Slice into small slivers or cubes. Pour enough olive oil in a large pan to coat the bottom. Allow to heat up for about a minute, then add the potatoes. Season with salt and pepper, toss to combine, and cover the pot. Stir occasionally. The potatoes will take about a half hour to 45 minutes to cook, but keep an eye on them to make sure they are not burning.

Chop the scallions and set aside.

Cook up the turkey bacon and allow to cool, then chop and set aside.

When the potatoes have browned and softened, add the scallions and combine. Then add the turkey bacon and combine.

Here is where you will add the eggs. I added the whole eggs right over the mixture allowed them to steam for about 5 minutes before breaking each egg apart with my spatula and combining with everything else. This will allow the eggs to finishing cooking.
Next time I might fry the eggs in a separate pan and add on top of the mixture before serving, or scramble the eggs in a bowl and then add so the eggs can cook in the pan.

When the eggs are done, turn off the heat, add a handful (or more!) of the cheese, and cover the pot until the cheese has melted.