The Scoop
A snowy college brunch inspired the Shepherd's Breakfast Skillet, ideal for bonding moments.
The Shepherd's Breakfast Skillet takes me back to a snowy morning during my final college winter break. My roommates and I had planned a grand farewell brunch before everyone dispersed for the holidays. I remember scavenging through the fridge, relief washing over me when I spotted a package of bacon and some hash browns buried in the freezer. A quick check revealed we had just enough eggs to feed the group. My friends gathered around, the clatter of pans and chatter creating music in our tiny kitchen as the aroma of bacon filled the air.
I gleefully chopped an onion, its familiar sting evoking memories of my family's own Sunday breakfasts. We watched as the bacon crisped up alongside it, the drippings reserved with care for extra flavor. Teaching my friends to 'let the hash browns sit' was a delightful challenge—I insisted on getting them perfectly golden before delving into the cheesy finale. Eight wells, one for each of us, were carved into the crispy potato layer, cradling perfectly cooked eggs. We impatiently hovered as the steam rose under the skillet's cover, the mere anticipation keeping us warm. Finally, a blanket of cheddar melted over everything, completing our farewell feast. That skillet became our unifying homage to shared moments—a savory embrace that ensured our send-off was as comforting as coming home.
Ingredients
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Directions
- In a large skillet, cook the bacon and onion until the bacon is crisp over medium heat.
- Drain the skillet, reserving 1/4 cup of the drippings in the pan.
- Stir in the hash browns.
- Cook, uncovered and undisturbed over medium heat until the bottom is golden brown, about 10 minutes.
- Flip the potatoes.
- Using the back of a spoon, make 8 evenly spaced wells in the potato mixture.
- Crack an egg into each well in the potato mixture.
- Season with the measured salt and pepper.
- Cover and cook until the eggs are set and the potatoes are tender, for about 10 minutes.
- Sprinkle the mixture with the cheddar and let stand until the cheddar is melted.
- Serve.
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