Bacon and Cheese Hash

When I wanted breakfast in college, I would either go scope out the dining hall, open a pack of oatmeal or grab a piece of fruit. Apparently when my husband wanted breakfast, he would make this hash. Which is one of the many reasons I wish I had met him earlier in life. It's such a simple concept and doesn't take too much time, but is packed with flavor and is a hearty way to start to your day. I spruced up his original recipe a little by adding onion and seasoned salt, but no matter what you add to the potato base, I'm sure the results will be addictive. Enjoy!

Printable Recipe

Ingredients

• 5 slices bacon
• 8-10 baby potatoes, diced
• 1/2 onion, chopped
• 1/2 tsp. Lawry's seasoned salt
• 1/4 tsp. black pepper
• 1/2 cup Monterey Jack cheese, shredded

Preheat broiler to 500 degrees F.

In a heavy cast iron skillet, cook bacon until done. Remove and allow grease to drain on a paper towel lined dish. Once cooled, chop bacon into bite-size pieces.

Meanwhile, add onion to the leftover bacon grease. Cook for 3-4 minutes, until they begin to soften. Add diced potatoes and continue cooking until potatoes are fork tender, about 5 minutes, stirring often.

Once the potatoes are cooked through, season with seasoned salt and pepper. Add chopped bacon and combine.

Sprinkle cheese over top. Transfer the skillet to the oven under the broiler. Let sit for 2-3 minutes or until completely melted. Keep an eye on the skillet since the cheese can brown quickly!

Carefully remove from oven and serve immediately.

Source: SK Original