Skillet Hash

• 6 whole Russet Potatoes
• 6 whole Eggs
• 4 ounces, weight Bacon
• 2 cups Shredded Colby-jack Cheese
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. Wash and cube potatoes. You can peel or not, depending on your preference. Add potatoes to a saucepan, cover with water and cook until tender, but not mushy.
2. Meanwhile, fry bacon in your biggest skillet or saute pan (high sides are a plus) until crisp. Remove bacon to a paper towel to drain. Remove most, but not all, of the bacon grease from the pan.
3. In a large bowl, beat eggs, salt, pepper and cheese together until well blended. Crumble bacon and add to eggs. Stir. Add cooked and drained potatoes. Stir.
4. Dump mixture into prepared skillet and cook over medium-high heat, stirring regularly, until the eggs are no longer glossy. Serve with ketchup if desired.

potatoes, eggs, weight bacon, cheese, salt, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/skillet-hash/ (may not work)