Farm Breakfast Skillet
Eggs from the henhouse, bacon from the smokehouse, and potatoes from the root cellar — the breakfast that fuels a day of farm work.
Ingredients
4 large eggs 4 slices thick-cut bacon 2 medium potatoes, diced small 1/2 onion, diced 1/2 green bell pepper, diced 1 tbsp butter Salt and black pepper to taste 1/4 cup sharp cheddar cheese, shredded Fresh chives, chopped for garnish
Instructions
In a large cast iron skillet, cook the bacon until crisp; remove and crumble. Add the diced potatoes to the bacon fat and cook 8-10 minutes until golden and tender. Add the onion and bell pepper; cook 3 minutes more until softened. Push the potatoes to one side of the skillet. Add the butter to the open side and crack in the eggs. Scramble the eggs until just set, then mix everything together. Season with salt and pepper. Top with the shredded cheese, crumbled bacon, and fresh chives. Serve hot.
From other Iowa vendors
These local farms and makers sell ingredients for this recipe — support them directly.
