Fried Breakfast Potatoes

I modified this recipe to make for a brunch event, to make it easier to make in a large pan instead of a skillet. The written instructions for this were definitely not the greatest so I'm going to clarify where I can. I hope I remember what I did because it got a lot of compliments! 

• 12 slices bacon
• 6 Tbsp unsalted butter
• 6-8 medium Idaho potatoes (about 2 lb), peeled and thinly sliced
• 2 cups smoked sausage, sliced (I used 12 oz Johnsonville)
• 12 eggs
• 1 cup sharp cheddar cheese, grated
• 1 Tbsp chives, chopped
• salt and pepper to taste

Add bacon to non-stick skillet and cook over medium heat until crispy texture, about 5-7 minutes, stirring a few times. Remove from the skillet onto a paper towel lined plate. Leave 1 Tbsp bacon grease in skillet, but remove the rest.

Add butter and sliced potatoes to the skillet. Season with salt and pepper to taste. Cook on medium heat until cooked through and a nice golden color, about 10 minutes, flipping with a spatula periodically. Meanwhile, cut cooled bacon into bite size pieces.

Preheat the oven to 375 degrees. In an ungreased 9x13 inch pan layer potato, half the bacon and half the sausage. In a separate bowl, whisk the eggs and 1/2 cup cream. Pour over the potatoes in the pan. Sprinkle with half the chives. Add remaining bacon and sausage and then sprinkle with the cheese. 

Bake for 30-40 minutes or until egg is cooked through. Garnish with remaining chives. If desired, you can prep everything except the eggs and baking the night before, just be sure to cover it tightly and store it in the refrigerator.

NOTES: Make sure your potatoes are as thin as you can get them because the thicker they are, the longer they take to cook. 

Serves 8

Prep Time: 25 minutes

Total Time: 1 hour, 5 minutes

Recipe from www.MunchkinTime.com