GORP

 

·   Large saucepan, strainer and skillet

·   30 minutes prep; 15-20 minutes to complete

·   Serves 4

·   Team with a grapefruit half, a muffin or raisin toast, and milk

 

 

IF YOU'VE WORKED ON A FARM, YOU'VE PROBABLY HAD THIS:

 

1½ lbs. red potatoes, cooked in skins and diced (about 8 baby potatoes or fingerlings . . . or, when in haste, use frozen hash browns - about 1 C. - defrost on low power in the microwave for 2-3 minutes)

¼ lb. bacon, diced

1 T. unsalted butter

4 eggs, slightly beaten

½ of one yellow or white onion, chopped

Freshly-ground black pepper

 

Bring water to boil in a large saucepan. Drop in potatoes. Test for doneness with a fork after 15-20 minutes. Strain out water. Set potatoes on cutting board to cool. When they are cool enough to handle, cut them into dice-sized cubes.

 

Meanwhile, in skillet, cook bacon on medium heat, turning occasionally. Remove with a slotted spoon, and drain on paper towels.

 

Add onion to drippings and cook 'til brown on medium heat, stirring occasionally. Remove.

 

Heat butter with drippings. Add potatoes (whether you are using newly-cooked and diced potatoes, or frozen hash browns) and pepper. Cook 'til they're browned. Stir in bacon and onion.

 

Crack eggs into a medium bowl; beat a few times with a fork to break yolks.

 

Pour eggs into skillet and add pepper to taste.

 

Done when eggs are set.