Cookhouse Eggs

Fifty from the Trail, p. 77

6 slices bacon

4 cups chopped cooked potatoes or frozen hash browns

Salt and pepper

Garlic powder, optional

½ cup chopped green onion

¼ cup dry sherry or whiskey

4 eggs

2 to 3 Tbsp. grated Parmesan cheese

In a large fry pan, cook bacon until crisp and lightly browned. 

Hickory smoked bacon FTW!

Remove, crumble and set aside. Pour off bacon fat, returning 3 or 4 Tbsp. to the skillet.

Spread potatoes evenly in pan; sprinkle lightly with salt, pepper and garlic powder. Cover and cook over medium-low heat for 5 minutes. Mix chopped onion with potatoes; season and add more bacon fat as needed. Cook 5 minutes or until potatoes are browned.

Push potatoes to edges of pan. Add 1 or 2 Tbsp. bacon fat and the sherry to center of pan; bring to a boil and simmer 30 seconds.

Drop eggs into center of pan; cover and cook 1 or 2 minutes. 

There's beauty in a well-poached egg.

Remove cover; sprinkle crumbled bacon and cheese over all. Replace cover and finish cooking.

My Rating: 4/5 "Hearty stuff - a little of this goes a long way! It's not over-seasoned like a lot of potato dishes, which is nice because the natural flavors of each ingredient can really shine through. I was disappointed that I couldn't really taste the sherry in the final product, but I'm sure it helped with the egg-cooking process."