Categories: Breakfast/Brunch

Ingredients

• 4 slices of bacon
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 8 large eggs
• 1/2 tsp. salt and pepper
• 1/3 cup sour cream
• 1/2 cup grated cheddar cheese
• 4 scallions, sliced thin

Directions

1. In a 12-inch, ovenproof frying pan (or cast-iron skillet), cook bacon over medium-low until crispy. Place on a paper towel lined plate. When cool, crumble inot 1/4-inch pieces; set aside.

2. In same pan, leave 2 T. bacon fat, reserving the rest in a small bowl. Cook potato in bacon fat over medium-high until browned and tender, 5 minutes. Remove and let cool.

3. In a bowl, beat eggs with salt and pepper; add reserved bacon and potatoes.

4. Preheat oven to broil, placing a rack 6 inches from heat.

5. Heat reserved bacon fat in pan over medium. Add egg mixture, reduce heat to low, and cook 6 minutes. Top with cheese.

6. Broil for 2 minutes, until eggs are set. Sprinkle with scallions.

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