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1
Preheat your oven to 425 degrees F for at least 15 minutes and put your large cast iron skillet in the oven during the preheat time.
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2
Wash and then slice potatoes in half.
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3
Turn the halves cut side down.
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4
Cut halves into slices.
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5
Turn slices and cut them across several times, creating a medium-sized dice.
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6
(Do not be fussy.
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7
This is a rough dice).
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8
Wash and halve (or quarter if large) the Brussels sprouts, removing any large or damaged leaves.
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9
Wash leeks carefully.
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10
Cut white and light green parts into slices.
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11
Break slices apart into circles (think onion rings).
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12
Toss potatoes, leeks, onion, and Brussels sprouts in the olive oil.
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13
Season with black pepper, lemon pepper, hot pepper flakes to taste, if you like the heat.
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14
Pour veggies into your sizzling hot cast iron skillet.
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15
Put hot skillet back into hot oven.
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16
Turn heat down a tad to 400F.
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17
Set timer for 20 minutes.
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18
When timer goes off, use a large metal spatula to turn the potato/leek/onion/sprout mixture over (so all sides get nice and crispy).
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19
Put skillet back into oven for another 20 minutes.
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20
Cut bacon strips into small slices (half an inch or so).
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21
After the second 20 minutes, stir your potato mixture again.
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22
Put bacon pieces on top of your potato mixture.
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23
Return to oven.
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24
You want the bacon done and potatoes to be browning and crispy but not burnt.
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25
This will probably take 20 to 25 minutes but be sure to watch closely.
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26
Remove skillet from oven.
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27
Using a metal spoon, make four indentations in the potato mixture.
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28
Crack an egg into each indentation.
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29
Return skillet to oven and cook until eggs are set (6 to 8 minutes but it depends on how you want your eggs done).
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30
Remove from oven.
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31
Dish it up onto plates.
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32
Serve with Texas toast and hot sauce on the side.
