Categories: Breakfast Dishes

Ingredients

• 13 Eggland's Best eggs, beaten divided
• 2 Tbsp. extra-virgin olive oil
• 2 cups shredded potatoes
• 1/2 onion, chopped
• 4 slices bacon
• 1 cup cheddar cheese
• Salt and pepper
• Cherry tomatoes (for topping)

Directions

1. Place the shredded potatoes in a medium bowl, add one beaten Eggland’s Best egg, and mix to combine. Season with salt and pepper.

2. Heat a large cast-iron skillet over medium-high heat and cook bacon to desired doneness. Set aside on paper towels.

3. Reheat skillet. Add onions and cook until tender. Pour in two beaten eggs and scramble. When cooked remove to the side in a bowl.

4. Add extra-virgin olive oil to the cast-iron skillet and heart on medium-high heat. When the pan is hot, carefully add the potatoes, pressing down in an even layer.

5. Cook until the bottom is crispy and golden brown, about 6 to 10 minutes.

6. Chop bacon and add to the scrambles eggs.

7. Once the potatoes are crispy to your liking, flip to cook the other Top with cherry tomatoes, slice and serve while warm.

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