“Bacon Potato Breakfast Bowl with Frizzled Eggs”

First, y’all may be wondering why I make so many breakfast dishes with potatoes? I love potatoes even though I’m diabetic. With diabetes you have to get to know how foods react in relationship to your blood sugar. For me, it’s about eating the right amount of protein. I eat potatoes once or twice a week and keep my blood sugar in check. Secondly, potatoes are good for you and this speedy Bacon Potato Breakfast Bowl with Frizzled Eggs incorporates protein needed to maintain my blood sugar. Adding a drizzle of Mexican crema and your favorite hot sauce will energize your morning.

This recipe can be adjusted if you’re feeding a crowd or for just one person. Cut potatoes in a small dice to ensure cooking time is no more than 10 – 15 minutes before adding the onion and precooked bacon. My husband loves frizzled eggs meaning the edges get brown and slightly crispy. If you don’t like your eggs this way, over easy works wonderfully. You be the judge, my friend.

Bacon Potato Breakfast Bowl with Frizzled Eggs

So if you’re running short on time and want a speedy breakfast on the table in 30 minutes, try a Bacon Potato Breakfast Bowl with Frizzled Eggs. Makes a great brunch dish as well. Add in other vegetables to your liking. Go ahead, be bold! Serve with whole wheat toast or English muffins. Have a grand morning!

Bacon Potato Breakfast Bowl with Frizzled Eggs

4 slices bacon, chopped

2 medium russet potatoes, peeled and small diced

1/4 cup chopped red onion

4 eggs

Kosher salt and ground black pepper to taste

Mexican crema, for drizzling

Hot sauce, for drizzling

In a large skillet over medium-high heat, fry chopped bacon until desired crispness and fat is rendered. Remove bacon to drain on paper towel.

Remove all but 2 T. bacon fat, add potatoes to bacon fat and fry until golden brown and almost tender, about 10 – 15 minutes. Add in red onion and cook until onion is translucent, about 5 – 7 minutes.

Stir in bacon until warmed through. Divide bacon potato mixture in two bowls, keep warm.

Add more bacon fat to skillet if desired and break eggs in skillet; sprinkle with salt and black pepper. Cook eggs until bottom of eggs become frizzled and lightly browned on edges. Do not flip eggs. Yolks will still be runny but you will notice the yolks cook from underneath as they will begin to bubble when ready. This will take at least 3 – 5 minutes depending on heat setting.

Place two eggs on each breakfast bowl. Drizzle each bowl with crema and hot sauce to taste. Serve hot with toast and fresh fruit if desired.

Makes 2 servings.