All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

1 pound bacon, cut into 1/2-inch pieces 2 medium onions, diced 2 green bell peppers, diced 14 eggs 1 (26 ounce) package shredded hash brown potatoes 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon garlic powder 1 (12 ounce) package shredded Cheddar cheese

Nutrition Info

381.2 calories carbohydrate: 18.4 g cholesterol: 280.8 mg fat: 28.1 g fiber: 2.1 g protein: 23.8 g saturatedFat: 12.9 g servingSize: - sodium: 1240.6 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Heat a large, heavy-bottomed stainless steel pot over medium heat. Cook bacon until dark brown and crispy, about 8 minutes. Add onions and bell peppers and cook until just starting to soften, about 5 minutes.
Crack eggs into the pot, stir to break the yolks and mix eggs evenly. Heat until mostly set but still creamy, about 5 minutes. Add potatoes, toss until evenly distributed. Cook, stirring frequently and scraping the bottom, until potatoes are tender yet firm to the bite, 5 to 7 minutes. Season with salt, pepper, and garlic powder. Remove from heat and add Cheddar cheese, mix until melted.

10 servings

It's literally... a pot of breakfast. Garnish with your favorite hot sauce, cilantro, avocado, etc.