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Skillet: Brunch in a Skillet




Source of Recipe


Sea Holly Bed & Breakfast , Cape May, NJ


List of Ingredients




2 pounds red potatoes, cooked, cooled and sliced (with skin)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup chopped onion
16 eggs
1/4 cup water
2 teaspoons worcesterhire
1/2 cup shredded Cheddar


Recipe



In large skillet, brown the onions and potatoes (brown in 2 batches if necessary). Return all potatoes to large skillet, or use 2 smaller. Potatoes should lay flat in several layers.

Cover with bacon, parsley and onion. In medium bowl, whisk eggs, water and worcestershire sauce; sprinkle in Cheddar. Pour over potatoes.

Cook over low-medium heat, with lid on, 5 to 10 minutes; check at 5 minutes. When eggs are set, remove from heat; cut into wedges.

Serve hot with sliced tomatoes and crusty bread or muffins.

Note: One pan clean up; who could ask for more!