Breakfast Skillet with Potatoes and Canadian Bacon

Name: Breakfast Skillet with Potatoes and Canadian Bacon
Cuisine: American
Ingredients: 2 cup White Potatoes (2 cups southern style hash browns or frozen diced potatoes); 8 pieces Egg (8 eggs (lightly scrambled in a bowl and set aside)); 8 slices Canadian Bacon (8 thin slices Canadian bacon); 2 tbsp Red Bell Pepper (2 tablespoons diced red bell peppers or rehydrated thinly sliced 1" long strips); ½ piece Yellow Onion (1/2 small yellow onion (diced small)); 1 tbsp Olive Oil (1 tablespoon olive oil); 0 pieces Sea Salt (Sea salt and fresh cracked pepper); 0 pieces Salsa (Optional: Salsa) — optional

A one-pan American breakfast skillet featuring crispy frozen potatoes, diced vegetables, and sliced Canadian bacon, all combined with lightly scrambled eggs.

American

Servings4

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Halal

Steps

1Drizzle olive oil into a heated non-stick skillet. Pour frozen potatoes into the skillet and cook over medium heat, stirring infrequently. Cook until browned and crispy. Season with salt and pepper. When the potatoes are done, remove them to a bowl and set aside.
2Toss the onions and the rehydrated or fresh bell peppers into the skillet. Cook until onions are translucent and peppers are warmed. Remove those from the pan. Cut the Canadian bacon into 3/4" inch pieces and warm them in the skillet. This should only take a few moments. Set the bacon aside with the potatoes and veggies.
3Pour eggs into the hot skillet and scramble lightly. When the eggs are almost done, add the waiting items into the skillet along with them. Toss everything together gently.