Country Potatoes, Bacon & Eggs Whole30 Breakfast Skillet #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

This is one of the most straightforward and most delectable variants of a Whole30 breakfast skillet. These nation potatoes, bacon and eggs make a truly complete and sound breakfast in just one container, making tidy up a breeze! This paleo breakfast is a work of art, and it's constantly a generous, filling go-to everybody will adore!

This post is in organization with Pederson's Farms. I'm glad to present to you an organization I love, utilize and put stock in to such an extent! A debt of gratitude is in order for your help here on the blog and your help for Pederson's Farms!

I LOVE this feast. Like, love. Alright, fine, perhaps I feel weak at the knees over potatoes in the entirety of their structures, yet breakfast potatoes can't be beat. I generally start off by cooking the potatoes first, being they take the longest. The stunt for the ideal breakfast potatoes prepared in a skillet is to cook them with a blend of ghee and a top notch creature cooking fat, similar to pasture raised pork fat.

Fat likewise works! On the off chance that you don't have either, that is alright! Utilizing just ghee will yield comparable outcomes once blended in with the bacon fat. Olive oil or avocado oil simply doesn't get you the delectable breakfast potatoes like utilizing an increasingly delightful fat. Something else to make a point to do is season the potatoes while they're cooking, before including different fixings. It has any kind of effect, trust me.

Also try our recipe Chickpea, Avocado, & Feta Salad #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Ingredients

• 2 tablespoons ghee
• 1 tablespoon pasture raised animal cooking fat – lard or tallow (omit if you don’t have it, substitute for ghee)
• 4 cups golden Yukon potatoes (or baby reds) diced in approximately the same size for even cooking time
• 3/4 cup diced white onion (about 1 small/medium onion)
• 1/2 package of Pederson’s Farm’s no-sugar bacon (5–6 ounces), chopped
• 4–6 eggs
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 1 teaspoon garlic powder
• 1 and 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 350 degrees F.
2. Heat large oven safe skillet on medium-high heat and melt ghee and tallow. Once cooking fat is hot, add diced potatoes, season with the spices, and cook for about 5 minutes, stirring occasionally.
3. Once potatoes have started to soften, add diced onion and cook for another 5-10 minutes until potaotes start browning.
4. Add bacon and stir for about 5 minutes until bacon is about cooked thoroughly and potatoes are crisping up. Use the spatula or spoon to make open space in the skillet (create wells) for where the eggs will go.
5. Crack 1 egg into each well, ensuring to not move eggs/yolk around after they’ve been placed into the skillet. Sprinkle additional salt, pepper or parsley over eggs and place skillet into the oven.
6. Bake for 6-10 minutes, depending on how you prefer your eggs to be cooked
7. Remove from oven, top with any additional salt and pepper, parsley, optional green onion or hot sauce

Read more our recipe Vegetarian Stuffed Peppers #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Source : bit.ly/3boHUl8