Shredded Potato Cake With Egg And Cheese And Bacon

1. 1

   Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).

2. 2

   When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper.

3. 3

   Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes.

4. 4

   Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning.

5. 5

   When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.

6. 6

   Turn on broiler while potatoes brown on the bottom, about 5 minutes.

7. 7

   Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese).

8. 8

   Broil until cheese melts and eggs are set, about 5 minutes.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.