This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
I’m not sure what it was that possessed me to raise chickens. Maybe it was the fresh country air, maybe it was chicken coop envy, maybe it was how cute and fluffy they are when they are little chicks, but it most certainly had something to do with eggs. There is nothing quite like an egg from a happy chicken. Unlike the sad, bland eggs from the grocery store, the eggs that come from a dozen or so hens running around your yard are so much more unctuous. They have thick shells and deep orange yolks. They are creamier and stand up taller on your plate. In short, farm fresh eggs are hard to beat.
Since we have 16 hens wandering around our property, eggs are usually plentiful. So, breakfast generally includes a couple of runny yolks with my toast and coffee. Then there are some mornings when I need a little something extra. My stomach grumbles as soon as I wake up and it demands something warm and filling to get me through until lunch. The breakfast hash has become my go-to morning hug when I’m feeling a more than a little peckish. A plate of spicy potatoes and eggs with a drizzle of ketchup or sriracha and I’m well on my way to a good start to the day.
- 4 slices bacon chopped
- ½ small onion diced
- 2 jalapenos diced
- 3 cups frozen shredded potatoes
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup shredded cheddar
- 4 large eggs
- In a large skillet, cook the bacon over medium heat until crisp. Drain the bacon on paper towels and reserve ¼ cup of the grease in the skillet. Add the onion and jalapenos to the skillet and cook for 3-4 minutes or until the onion has softened. Add the shredded potatoes to the pan and season with salt and pepper. Stir the potatoes briefly to mix in with the peppers and onions and then spread into an even layer in the skillet. Cover and cook for 5-7 minutes until the bottom is browned. Flip the potatoes, spread back into an even layer and cook for another 3-4 minutes. Lower the heat, then sprinkle the shredded cheese and bacon over the potatoes and crack the 4 eggs on top of the potatoes. Cover and cook until the eggs are just set and the cheese has melted, 3-4 minutes.