After a hot, sweaty night at Hawthorne Theater watching Alkaline Trio and indulging in some ridiculously good vegetable gumbo over rice and a fat slab of corn bread, all we wanted for breakfast the next day was something simple. Thankfully, the pathetic state of the fridge yielded eggs, potatoes, and four slices of bacon. To Andrew’s benefit, there is a ton of shredded cheddar in there, too. Lucky guy. It’s times like this that I miss not being able to pile on cheese. This was still a great breakfast, even if I was hungry by the time I was sitting through HP7 smelling pizza from the lobby. That was brutal. I’ll pretend that was making me cry, not the actual movie (which totally happened a lot).

Ingredients

4 red potatoes, large dice

1/2 yellow onion, sliced into half rings

4 slices of bacon, cut into 1″ pieces

4 eggs

1 tablespoon olive oil

Red pepper flakes

1 tablespoon garlic salt

Cracked pepper

Shredded cheddar cheese (optional)

Preparation

Add oil to a skillet and heat on medium high. Add the potatoes, stirring to coat thoroughly with oil. Season with red pepper flakes, garlic salt, and cracked pepper. Continue stirring occasionally until potatoes absorb all of the oil. Add water as needed to keep potatoes from sticking. Once potatoes start developing a nice brown crust (10-15 minutes), and add onions and bacon. The potatoes are going to love their new bacon grease bath, so continue to stir allowing the bacon to cook and onions to brown. Turn on the oven to broil. In a separate bowl, add the eggs and whisk together with a fork. Heat a saucepan on medium and add the eggs. Scramble the eggs to an almost done consistency. Add them to the potato mixture, when the bacon grease is mostly absorbed. Top with cheese if you’re doing so (I did half), and pop the pan in the oven for a few minutes to allow the cheese to melt and the top to develop a nice little crust. Serve with toast if you really want to amp the carbs, wrap in a tortilla for a breakfast burrito, or just inhale as it is.