On a cold winter day there's nothing better here at Chez W than breakfast for dinner.
Mr.W and I love us some good old fashioned eggs, bacon and hash browns for dinner. Or breakfast. Or lunch. When we lived in Atlanta we would dash off to Waffle House for this very meal—but now that we live in my hometown here in the snow-covered Yankee North, well, we have to make this at home—and really, there's nothing easier.
General Instructions: How I Make Bacon, Eggs and Hash
Browns "Scattered and Covered"
In a large skillet over a medium-low flame, fry bacon in batches, turning often with tongs to ensure even cooking. Of course bacon shrinks and curls as it cooks, and that's why it needs to be turned frequently—otherwise you get those uncooked bacon fat puffs.
Some of us like those white fat puffs. I always go for those first--right in my mouth. But I've discovered that most people think that's gross. Go figure.
It is important to remove the bacon strips from the skillet before they become crisp—they will crisp up while draining on paper towels. You can always cook bacon a little bit more if you need to.
Obviously this takes practice--and I usually overcook the first few pieces of bacon until I get the feel of it. So don't beat yourself up over it--the overcooked ones are for munching while you're getting everything cooked up.
I usually pour off most of that bacon grease and add a good glug—I'd say about 1/3 cup—of canola oil for frying anything else after the bacon. But you could use all bacon grease if you really want that yummy bacon-y goodness. Set pan over a medium flame.
I shredded two large russet potatoes that Mr.W washed and peeled for me and spread them evenly in the skillet, topped with a sprinkle of salt and pepper.
After about 5 minutes, I turned the potatoes in sections; another 5 minutes later they were done and removed in three mounds to a paper-lined plate to drain, each topped with a slice of american cheese to melt. I used Velveeta—Mr.W wouldn't have it any other way.
I never have success with cooking eggs in my regular pan, so I keep two small nonstick skillets just for this purpose. Three eggs, combined with ¼ cup water and whisked to combine were added to a nonstick skillet sprayed with a little cooking spray. Using a silicone spatula I moved the eggs around constantly until cooked through but still light and fluffy. I transferred the cooked eggs to a plate while I made the second batch, which only took a couple of minutes more.
Served with some hot sauce and ketchup, this is just the right meal to warm us up on a cold evening.
