I recently shared one of my grandmother’s stand-by recipes: German Potato Salad. Here’s another one of her favorites! Mom Mom (Catherine) was a ‘meat & potatoes’ cook…she loved serving potatoes since a little goes a long way and there were many mouths to feed! I’ve taken her Country Breakfast recipe and adapted it for four servings. It’s hearty and filling and a great weekend breakfast!
6 slices bacon, diced
1 tablespoon butter
4 medium potatoes, peeled & diced into cubes
1 cup chopped green peppers
1 cup chopped onions
1 teaspoon salt
fresh ground pepper
4 eggs, beaten with 2 tablespoons water
1 cup shredded Alpine-style cheese (or Gruyere)
In a deep skillet, cook diced bacon until crisp. Remove from skillet and reserve. Drain all but 1 tablespoon of the bacon fat. In same skillet, heat the bacon fat with the butter. Add the diced potatoes, green peppers and onions. Cook on medium to medium-high heat 20-25 minutes until lightly browned; stirring occasionally. Pour the beaten eggs over the cooked potatoes in the skillet.