Stuff in a Pan

1. 1

   While your bacon is still stuck together from the package, cut it into 1/2 inch wide pieces.

2. 2

   Place bacon pieces in a 9 inch skillet.

3. 3

   Set burner to Med-Low and cook bacon, stirring occasionally until all fat is rendered out and meat is crisp.

4. 4

   Remove bacon pieces and rest on a paper towel to drip off excess fat.

5. 5

   Keep the bulk of the bacon fat in your pan and turn up heat to Med.

6. 6

   Add all of your frozen hash browns at once and give it a few stirs.

7. 7

   The oil will pop some so be careful.

8. 8

   Fry the hash browns, flipping them over every couple minutes to ensure even browning.

9. 9

   Crack your eggs in a bowl and stir the yolks and whites until mixed.

10. 10

    Do this while the hash browns cook.

11. 11

    Turn the heat back to Med-Low, and make a space in the center of the hash browns.

12. 12

    Pour your eggs into the space and wait a few moments for them to cook.

13. 13

    Then begin stirring the eggs into the potatoes until they are well incorporated.

14. 14

    When the eggs are mostly done, add your bacon, and continue to stir.

15. 15

    The eggs will finish quickly, so don't walk away.

16. 16

    Keep it moving.

17. 17

    Transfer to a plate and it's ready.

18. 18

    If done properly, your pan should be relatively clean, and no additional oil is required for cooking the potatoes or eggs.

19. 19

    Shredded cheese may be added on top while it's still hot.

20. 20

    The cheese will melt from the hot food and get sticky.

21. 21

    I prefer mine with a big glop of salsa on top, but you can use any red sauce you prefer: ketchup, chili sauce, etc.

* Per serving · 4 servings · Values may vary.