We just finished a rather late breakfast, but it sure was delicious. I don’t have to work today, but Son does, so I thought I’d send him off with a fully tummy.

I cubed some scrubbed, unpeeled redskin potatoes and started them cooking in the electric skillet. Then, I cut up a whole onion and half a large bell pepper into large bites and tossed them into the skillet. I added half a pound of bacon, cut in half, then fried it all together until everything was done to a turn.

I mixed 5 eggs in a bowl with 1/4 cup of milk. After removing the vegetable and bacon mix from the skillet, I put the eggs in and scrambled them. They took in all the flavors left in the skillet, which made them delicious. See, I’m not a big fan of eggs, but if they have enough other flavors added, I will eat them.

To keep the potatoes from sticking in the pan, I never add salt while cooking. It seems like salting the potatoes causes them to stick very badly. I always wait and salt them when I remove them from the skillet.

Anyway, this made a hearty breakfast that will energize us both for the tasks at hand the rest of the morning.

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