Loaded Hash Browns

So scrumptious!

• 2 onions, diced
• ½ green and/or red pepper, diced (red pepper is sweeter)
• 6 slices of ham, sliced up
• 3 T. butter
• 4 medium potatoes, or use frozen shredded hash browns - they do shrink while cooking, so make a lot!
• shredded cheese - about 3/4 - 1 cup
• 2 tomatoes, diced

►In a non-stick pan, melt 3 T. butter.  Add diced onions, ham, and green or red peppers.  I prefer red peppers, but didn't have either on hand.
Don't use too large of a pan.  The trick is to make sure the onions cover the pan, especially in the center, so there is no space in the middle.  At  the edge of the center of a "circle" of onions, they are more likely to burn.

Cover and cook on medium high.  I like to cover with a lid for a few minutes until the onions have started to cook.  Then remove the lid and continue cooking until onions have browned, about 12 minutes or so total.

►While onions, etc. are cooking, peel and shred the potatoes.
►Remove the onions, peppers, and ham from the pan.  We usually remove them since one child doesn't like onions, but if you're cooking a smaller amount or have a really large pan, you could certainly leave them in the pan and add the potatoes/frozen hash browns.
►Add a few Tablespoons of cooking oil to the pan and let it get hot.  Pour in the potatoes, tossing a little to coat all sides.  Continue to move around for a minute or so, (not too long!) until they have started to cook slightly.  Then lightly pat them down and let them sit and cook.  If you continue stirring, they can become mushy.
►While potatoes are cooking, wash and dice the tomatoes.
►After a few minutes, when you notice the bottom edge has just begun to brown, flip them over.  They will have started to kind of clump together, and this is fine.  You can break them apart more later.  It's easier to drain when they are clumped, though.  Let them cook on the second side, and flip back if needed. 
►When you remove from pan, you can place them on paper towels for a minute.
Add onions, green/red peppers, and ham; top with cheese and tomatoes.
Some like to put it all together and bake before adding tomatoes.  
Salt and pepper to taste.

Bacon, Egg, (& toast) Cups

Sooo yummy!

• 6 slices of bacon
• ½ c. cheddar cheese
• 6 eggs
• 6 slices of bread (optional - I didn't use it this time)

Cook bacon until just starting to brown, about 3-5 minutes or so.  This will help get rid of some of the grease.  Place on a paper towel to drain.
Spray or grease cupcake pan.
**If using the toast, cut 3 inch rounds out of the bread with a cookie cutter or lid.  Press toast into the bottom of each cup.
~Wrap bacon around the edge of the bread, either inside or out, or if not using bread, just curl the bacon around the well of each cup.
 ~We didn't use cheese this time, but if you want to scramble the egg with cheese, that sounds like it would be delicious!  I've read this way takes a couple of minutes longer to cook.
Otherwise, put the cheese in before the egg.  Some websites used bread, so I'm not sure about putting in the cheese directly against the pan.  Probably be ok, tho.
~Break an egg into each cup.  If using toast, you'll need to remove about half of the white.  I guess so there will be room?
~Bake at 400º for 8-10 minutes.  It will not look done!  I cooked mine a little longer, and it cooked the yellow.  But it was still good.
Use a spoon to remove and serve.  Season w/ salt and pepper to taste.
Sources: Stacy Snacks (no bread), The Noshery, Annie Eats

We didn't use the toast this time. (just can't see wasting part of the bread and part of the egg, too!)  Since I was making gravy with the bacon grease, Rebekah made pan fried biscuits.  Biscuits and gravy just go together!  =D