Lovely Breakfast Recipe!!!!

Fixings

1 lb (4 medium) potatoes (I utilized yukon yellow potatoes)

5 strips bacon, cut into strips

½ medium onion, finely diced

1 medium chime pepper, seeded and diced

1-2 Tbsp olive oil to sauté

6 substantial eggs

¼ glass harsh cream

½ tsp salt

⅛ tsp dark pepper

1½ mugs mozzarella cheddar, isolated

diced tomatoes, chives, or avocado to decorate

Guidelines

Peel and mesh potatoes at that point crush dry with a few paper towels. Put aside.

In a broiler safe overwhelming 10" skillet (I incline toward cast press), Sauté 5 strips diced bacon over med/high warmth 2-3 min at that point include diced onion and ringer pepper. Sautee 7-10 min, blending once in a while or until brilliant dark colored. Expel from skillet.

Warmth 1-2 tbsp oil over medium warmth in a similar dish. When oil is hot, include ground potatoes and sauté add up to 7 min, flipping a couple of times. Try not to season. Spread potatoes uniformly finished the base and expel dish from warm.

In a medium bowl, whisk together 6 huge eggs, ¼ glass acrid cream, ½ tsp salt and ⅛ tsp pepper. Mix in sautéed onion, ringer pepper and bacon, alongside ¾ container cheddar.

Pour egg blend equally finished potatoes. Sprinkle ¾ glass mozzarella cheddar over the best. Cover freely with thwart and heat at 350˚F for 25 min. Evacuate thwart and sear 3-4 min or until the point when top is brilliant. Cut and present with decorate if wanted.