This week we had Taco Baked Potatoes for dinner. You know that one, right? Where you bake potatoes and then you serve them topped with taco fixings? It was a staple at my house growing up and my kids love them too.
Whenever I make baked potatoes for dinner, I always bake an extra to have for breakfast potatoes later in the week. An already baked potato makes it so quick and easy to just cut and fry for a hearty breakfast.
It’s hard to screw up breakfast potatoes (please, it’s hard to screw up potatoes in general), but these came out exceptionally well, if I do say so myself (and I do). I think it was the rosemary. And the bacon. I’d probably eat cat poop with rosemary and bacon. (I just ruined it, didn’t I? Now, instead of my lovely breakfast all you can think about is cat poop with rosemary and bacon. Sad.)
I wish it was a socially acceptable day for me to have had a mimosa with it. That’s the only thing that could make it better. I think I’m going to start a petition for Thursdays to be considered Saturday for Realtors. I never get to sleep in and chill out all day on the weekends because that’s when property needs to be seen, but sometimes I get to relax on Thursday.
I’m so having a mimosa next Thursday.
|Bacon Rosemary Breakfast Potatoes|
- 1 large baked potato (wrapped in tinfoil and baked at 350 for an hour and a half, this can be done a couple of days ahead)
- 5 slices of bacon, chopped
- 2 teaspoons of fresh diced rosemary
- 4 large eggs
- grated parm
- kosher salt
- Cut the potato into 1/2 inch pieces, leaving the skin on.
- Put potato in a bowl and mix with rosemary to coat. Add a pinch of salt and pepper.
- In a large skillet, cook bacon on medium high until browned and crispy. Remove bacon from the skillet with a slotted spoon and set aside on a plate lined with paper towel to soak up the grease.
- Immediately add potato/rosemary mix to the skillet with the hot bacon grease. Cook until potatoes are brown and crispy. Add bacon back to the pan and mix to combine.
- Remove from heat and divide the potatoes and bacon onto four plates. Sprinkle with parm.
- Quickly fry eggs one at a time in the same pan (add a little butter if it seems too dry).
- Top each potatoes/bacon mixture with a fried egg and finish with pepper.